Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods

Autores
Da Cruz Cabral, Lucía Mariana; Fernández Pinto, Virginia; Patriarca, Andrea Rosana
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of higher concentrations, with the consequent increase in toxic residues in food products. Numerous studies have demonstrated that plant extracts contain diverse bioactive components that can control mould growth. The metabolites produced by plants are a promising alternative because plants generate a wide variety of compounds, either as part of their development or in response to stress or pathogen attack. The aim of this article is to summarize the results from the literature on in vitro and in vivo experiments regarding the effects of plant-derived products for controlling fungal growth. Data from research work on the mode of action of these metabolites inside the fungal cell and the influence of abiotic external factors such as pH and temperature are also covered in the present review. Furthermore, an analysis on how the stress factor derived from the presence of plant extracts and essential oils affects secondary metabolism of the fungus, specifically mycotoxin synthesis, is developed. Finally, the effectiveness of using plant-derived compounds in combination with other natural antimicrobials and its application in food using novel technologies is discussed.
Fil: Da Cruz Cabral, Lucía Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Fernández Pinto, Virginia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Patriarca, Andrea Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
Materia
Antifungals
Plant Extracts
Essential Oils
Food
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/18988
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Application of plant derived compounds to control fungal spoilage and mycotoxin production in foodsDa Cruz Cabral, Lucía MarianaFernández Pinto, VirginiaPatriarca, Andrea RosanaAntifungalsPlant ExtractsEssential OilsFoodhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of higher concentrations, with the consequent increase in toxic residues in food products. Numerous studies have demonstrated that plant extracts contain diverse bioactive components that can control mould growth. The metabolites produced by plants are a promising alternative because plants generate a wide variety of compounds, either as part of their development or in response to stress or pathogen attack. The aim of this article is to summarize the results from the literature on in vitro and in vivo experiments regarding the effects of plant-derived products for controlling fungal growth. Data from research work on the mode of action of these metabolites inside the fungal cell and the influence of abiotic external factors such as pH and temperature are also covered in the present review. Furthermore, an analysis on how the stress factor derived from the presence of plant extracts and essential oils affects secondary metabolism of the fungus, specifically mycotoxin synthesis, is developed. Finally, the effectiveness of using plant-derived compounds in combination with other natural antimicrobials and its application in food using novel technologies is discussed.Fil: Da Cruz Cabral, Lucía Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Fernández Pinto, Virginia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Patriarca, Andrea Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaElsevier Science2013-06-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/18988Da Cruz Cabral, Lucía Mariana; Fernández Pinto, Virginia; Patriarca, Andrea Rosana; Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods; Elsevier Science; International Journal Of Food Microbiology; 166; 1; 6-6-2013; 1-140168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160513002730info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2013.05.026info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:39:17Zoai:ri.conicet.gov.ar:11336/18988instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:39:18.185CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods
title Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods
spellingShingle Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods
Da Cruz Cabral, Lucía Mariana
Antifungals
Plant Extracts
Essential Oils
Food
title_short Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods
title_full Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods
title_fullStr Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods
title_full_unstemmed Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods
title_sort Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods
dc.creator.none.fl_str_mv Da Cruz Cabral, Lucía Mariana
Fernández Pinto, Virginia
Patriarca, Andrea Rosana
author Da Cruz Cabral, Lucía Mariana
author_facet Da Cruz Cabral, Lucía Mariana
Fernández Pinto, Virginia
Patriarca, Andrea Rosana
author_role author
author2 Fernández Pinto, Virginia
Patriarca, Andrea Rosana
author2_role author
author
dc.subject.none.fl_str_mv Antifungals
Plant Extracts
Essential Oils
Food
topic Antifungals
Plant Extracts
Essential Oils
Food
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of higher concentrations, with the consequent increase in toxic residues in food products. Numerous studies have demonstrated that plant extracts contain diverse bioactive components that can control mould growth. The metabolites produced by plants are a promising alternative because plants generate a wide variety of compounds, either as part of their development or in response to stress or pathogen attack. The aim of this article is to summarize the results from the literature on in vitro and in vivo experiments regarding the effects of plant-derived products for controlling fungal growth. Data from research work on the mode of action of these metabolites inside the fungal cell and the influence of abiotic external factors such as pH and temperature are also covered in the present review. Furthermore, an analysis on how the stress factor derived from the presence of plant extracts and essential oils affects secondary metabolism of the fungus, specifically mycotoxin synthesis, is developed. Finally, the effectiveness of using plant-derived compounds in combination with other natural antimicrobials and its application in food using novel technologies is discussed.
Fil: Da Cruz Cabral, Lucía Mariana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Fernández Pinto, Virginia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Patriarca, Andrea Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; Argentina
description Food decay by spoilage fungi causes considerable economic losses and constitutes a health risk for consumers due to the potential for fungi to produce mycotoxins. The indiscriminate use of synthetic antifungals has led to the development of resistant strains which has necessitated utilization of higher concentrations, with the consequent increase in toxic residues in food products. Numerous studies have demonstrated that plant extracts contain diverse bioactive components that can control mould growth. The metabolites produced by plants are a promising alternative because plants generate a wide variety of compounds, either as part of their development or in response to stress or pathogen attack. The aim of this article is to summarize the results from the literature on in vitro and in vivo experiments regarding the effects of plant-derived products for controlling fungal growth. Data from research work on the mode of action of these metabolites inside the fungal cell and the influence of abiotic external factors such as pH and temperature are also covered in the present review. Furthermore, an analysis on how the stress factor derived from the presence of plant extracts and essential oils affects secondary metabolism of the fungus, specifically mycotoxin synthesis, is developed. Finally, the effectiveness of using plant-derived compounds in combination with other natural antimicrobials and its application in food using novel technologies is discussed.
publishDate 2013
dc.date.none.fl_str_mv 2013-06-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/18988
Da Cruz Cabral, Lucía Mariana; Fernández Pinto, Virginia; Patriarca, Andrea Rosana; Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods; Elsevier Science; International Journal Of Food Microbiology; 166; 1; 6-6-2013; 1-14
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/18988
identifier_str_mv Da Cruz Cabral, Lucía Mariana; Fernández Pinto, Virginia; Patriarca, Andrea Rosana; Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods; Elsevier Science; International Journal Of Food Microbiology; 166; 1; 6-6-2013; 1-14
0168-1605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0168160513002730
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2013.05.026
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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