From field to fork: the benefits of Trichoderma spp. in food quality and safety

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2025-02-19 DOI:10.1016/j.cofs.2025.101286

Carlos García-Latorre , Santiago Ruiz-Moyano , Alicia Rodríguez , Rocío Velázquez , María J Poblaciones , Alejandro Hernández

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引用次数: 0

Abstract

The use of the genus Trichoderma has grown exponentially in recent decades, primarily associated with its antagonistic properties and yield improvement capabilities. Recently, Trichoderma spp. are related to the ability to biofortify crops or biodetoxify soils or wastewater. However, the impact of their use on postharvest quality and safety has been scarcely explored. This review highlights the potential applications of Trichoderma spp. in the compositional improvement of agricultural products by increasing functional compounds, such as phenolics, and the sensory improvement of products through the increase of pigments associated with color, texture, and palatability. In addition, the benefits of its application in the field can contribute decisively to improving food safety due to its capacity to control postharvest pathogens, mainly toxigenic molds and their dangerous toxins or bioremediation. With all this, Trichoderma spp. can be considered a valuable ally of the food industry for enhancing the quality and safety of food.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.