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Abstract:

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. © 2013 Elsevier B.V.

Registro:

Documento: Artículo
Título:Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods
Autor:da Cruz Cabral, L.; Fernández Pinto, V.; Patriarca, A.
Filiación:Laboratorio de Microbiología de Alimentos, Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Palabras clave:Antifungal; Essential oils; Food; Plant extracts; Adenocalymma alliaceum extract; anthemis nobilis extract; antifungal agent; Artemisia dubia extract; Artemisia gmelinii extract; Bidens pilosa extract; Carum carvi extract; Cassia fistula extract; Chenopodium ambrosioides extract; cinnamomum zeylanicum extract; Citrus reticulata extract; citrus sinensis extract; cuminum cyminum extract; Cymbopogon extract; Cymbopogon nardus extract; Datura metel extract; essential oil; Eucalyptus globulus extract; Foeniculum vulgare extract; garlic extract; grapefruit extract; lemon extract; mycotoxin; Ocimum tenuiflorum extract; onion extract; Peumus boldus extract; Pimenta dioica extract; plant extract; Satureja hortensis extract; syzygium aromaticum extract; unclassified drug; Adenocalymma alliaceum; allspice; anthemis nobilis; antifungal activity; Artemisia dubia; Artemisia gmelinii; Bidens pilosa; caraway; Cassia fistula; chemical composition; Chenopodium ambrosioides; Cinnamomum zeylanicum; clove; cumin; Cymbopogon; Cymbopogon nardus; Datura metel; encapsulation; environmental factor; Eucalyptus globulus; fennel; food packaging; food spoilage; fungal cell; fungus; fungus growth; garlic; grapefruit; human; in vitro study; in vivo study; lemon; mandarin; medicinal plant; Ocimum tenuiflorum; onion; Peumus boldus; pH; review; Satureja hortensis; supercritical fluid extraction; sweet orange; temperature
Año:2013
Volumen:166
Número:1
Página de inicio:1
Página de fin:14
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2013.05.026
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:onion extract, 8054-39-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v166_n1_p1_daCruzCabral

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Citas:

---------- APA ----------
da Cruz Cabral, L., Fernández Pinto, V. & Patriarca, A. (2013) . Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. International Journal of Food Microbiology, 166(1), 1-14.
http://dx.doi.org/10.1016/j.ijfoodmicro.2013.05.026
---------- CHICAGO ----------
da Cruz Cabral, L., Fernández Pinto, V., Patriarca, A. "Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods" . International Journal of Food Microbiology 166, no. 1 (2013) : 1-14.
http://dx.doi.org/10.1016/j.ijfoodmicro.2013.05.026
---------- MLA ----------
da Cruz Cabral, L., Fernández Pinto, V., Patriarca, A. "Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods" . International Journal of Food Microbiology, vol. 166, no. 1, 2013, pp. 1-14.
http://dx.doi.org/10.1016/j.ijfoodmicro.2013.05.026
---------- VANCOUVER ----------
da Cruz Cabral, L., Fernández Pinto, V., Patriarca, A. Application of plant derived compounds to control fungal spoilage and mycotoxin production in foods. Int. J. Food Microbiol. 2013;166(1):1-14.
http://dx.doi.org/10.1016/j.ijfoodmicro.2013.05.026