Prevention of fungal spoilage in food products using natural compounds: A review. Issue 12 (13th August 2018)

• Record Type: Journal Article
• Authors: Ribes, Susana; Fuentes, Ana; Talens, Pau; Barat, Jose Manuel
• Is Part Of: Critical reviews in food science and nutrition. Volume 58:Issue 12(2018)
• Page Start: 2002
• Page End: 2016
• Publication Date: 2018-08-13
• Subjects: Plant secondary metabolite -- essential oil -- chitosan -- lactic acid bacteria -- antagonistic yeast -- antifungal protection; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2017.1295017
• Languages: English
• ISSNs: 1040-8398

Abstract

ABSTRACT: The kingdom Fungi is the most important group of microorganism contaminating food commodities, and chemical additives are commonly used in the food industry to prevent fungal spoilage. However, the increasing consumer concern about synthetic additives has led to their substitution by natural compounds in foods. The current review provides an overview of using natural agents isolated from different sources (plants, animals, and microorganisms) as promising antifungal compounds, including information about their mechanism of action and their use in foods to preserve and prolong shelf life. Compounds derived from plants, chitosan, lactoferrin, and biocontrol agents (lactic acid bacteria, antagonistic yeast, and their metabolites) are able to control the decay caused by fungi in a wide variety of foods. Several strategies are employed to reduce the drawbacks of some antifungal agents, like their incorporation into oil-in-water emulsions and nanoemulsions, edible films and active packaging, and their combination with other natural preservatives. These strategies facilitate the addition of volatile agents into food products and, improve their antifungal effectiveness. Moreover, biological agents have been investigated as one of the most promising options in the control of postharvest decay. Numerous mechanisms of action have been elucidated and different approaches have been studied to enhance their antifungal effectiveness.