A Review on Antifungal Green Preservatives: An Aspect of Food Industry

Many studies have been conducted on the harmful effect of mycotoxins on human and animal health. However, other chemicals can also contribute to the toxicity of ingested foods, directly or indirectly (via animal products). Many synthetic chemicals that are used for field treatments of cereals, or ap...

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Bibliographic Details
Published in:Current research in nutrition and food science 2022-12, Vol.10 (3), p.830-839
Main Authors: Mastanjević, Krešimir, Krstanović, Vinko, Habschied, Kristina
Format: Article
Language:English
Subjects:
Animal health
Animal products
Antimicrobial agents
Cereals
Chemicals
Corn
Dairy products
Food
Food contamination
Food industry
Fruits
Fungi
Fungicides
Meat products
Microorganisms
Mycotoxins
Oils & fats
Preservatives
Seeds
Toxicity
Vegetables
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Summary:Many studies have been conducted on the harmful effect of mycotoxins on human and animal health. However, other chemicals can also contribute to the toxicity of ingested foods, directly or indirectly (via animal products). Many synthetic chemicals that are used for field treatments of cereals, or applied during storage time to prolong the storage time and to insure the absence of fungal contamination, are proven to be harmful to human and animal health. In order to reduce the usage of such chemicals and to improve the already deteriorated ecosystems, scholars are dedicated to optimizing and commercializing a “greener” option not only for agronomic applications, but also for the food industry. Recent advances in the effectiveness of green preservatives aiming at the food industry will be described in this paper. The intention is to preserve not only the health-related aspects of food by applying green preservatives, but also to maintain the ecological aspect regarding the environment as much as possible.
ISSN:2347-467X
2322-0007
DOI:10.12944/CRNFSJ.10.3.2