{"title":"Natural compounds of plant origin in the control of fungi and mycotoxins in foods","authors":"Xiaoxi Qi , Bingcan Chen , Jiajia Rao","doi":"10.1016/j.cofs.2023.101054","DOIUrl":null,"url":null,"abstract":"<div><p>Contamination of fungi causes billions of economic losses on food commodities. Moreover, the mycotoxins they produced arise human health issues worldwide due to the acute and severe toxicity. To avoid the negative effects on the environment and the possibility of increasing the fungi resistant of using synthetic chemical fungicides, immense efforts have been taken to seek for safe and effective alternatives. Previous study has shown that plant extracts and/or their natural compounds possess fungicidal potentials against certain pathogens. Therefore, this review focuses on the occurrence of mycotoxins and the progress made in the last three years on the application of plant extracts and natural compounds as alternative control method, as well as the challenges in utilizing them in real practice.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"52 ","pages":"Article 101054"},"PeriodicalIF":8.9000,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799323000681","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1
Abstract
Contamination of fungi causes billions of economic losses on food commodities. Moreover, the mycotoxins they produced arise human health issues worldwide due to the acute and severe toxicity. To avoid the negative effects on the environment and the possibility of increasing the fungi resistant of using synthetic chemical fungicides, immense efforts have been taken to seek for safe and effective alternatives. Previous study has shown that plant extracts and/or their natural compounds possess fungicidal potentials against certain pathogens. Therefore, this review focuses on the occurrence of mycotoxins and the progress made in the last three years on the application of plant extracts and natural compounds as alternative control method, as well as the challenges in utilizing them in real practice.
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.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
