PubAg

Main content area

Plant essential oils against food borne fungi and mycotoxins

Author:
Dwivedy, Abhishek Kumar, Kumar, Manoj, Upadhyay, Neha, Prakash, Bhanu, Dubey, Nawal Kishore
Source:
Current opinion in food science 2016 v.11 pp. 16-21
ISSN:
2214-7993
Subject:
GRAS substances, biosynthesis, ergosterol, essential oils, food preservatives, fumigants, fungi, mechanism of action, microbial contamination, mycotoxins, plasma membrane
Abstract:
In past two decades, essential oils (EOs) based formulations have shown excellent potential against food borne molds and associated mycotoxins and may successfully replace synthetic preservatives, offering, an eco-chemical and safer approach to protect food commodities from fungal contamination and subsequent mycotoxin production. A number of EO based food preservatives viz. Sporan™, Promax™, ‘DMC Base Natural’, EcoPCOR, EcoTrol are commercially used and listed in ‘Generally Recognized as Safe’ category. EOs easily pass through plasma membrane causing partition in the lipids of fungal cell membrane, making it permeable for leakage of cell contents. EOs decline biosynthesis of ergosterol, the fungal specific sterol, proving their biorational mode of action. They can be economically used as fumigant in storage system.
Agid:
5497243