Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation
Pradeep Kumar, Dipendra Kumar Mahato, Akansha Gupta, Shikha Pandhi, Sadhna Mishra, Sreejani Barua, Vidhi Tyagi, Arvind Kumar, Manoj Kumar, Madhu Kamle
Abstract
Summary Mycotoxin‐producing fungi are a significant source of crop and food contamination, posing a significant threat to global food safety and security. Essential oils, plant extracts and phytochemicals have emerged as green preservatives to extend the shelf‐life of foods due to their unique antimicrobial properties. Unlike conventional synthetic preservatives, they are a sustainable and safe way to preserve food with no or little harmful effects on the environment. Use of nanoformulations containing essential oils and phytochemicals offer enormous potential as a mitigation strategy to lower mycotoxin contamination incidences in food and crop with enhanced release behaviour to efficiently transport them to the target location for a rapid reaction without much impact from environmental variables. Hence, this review overviews various essential oils and phytochemicals utilized through nanoformulations to control the mycotoxigenic fungi, probable mechanism of actions involved as well as emerging mycotoxins and associated safety concerns to ensure food sustainability.