Antifungal Activity and Detoxification of Aflatoxins by Plant Extracts: Potential for Food Applications
Bárbara Ponzilacqua, Carlos Humberto Corassin, Carlos Augusto Fernandes Oliveira*
Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
Aflatoxins are secondary metabolites produced by fungi of the genus Aspergillus, which occur naturally in cereals like corn, beans and rice. Aflatoxin B1 causes an extensive number of toxic effects in animals and humans. This mycotoxin is a stable term and can act in low concentrations due to their higher toxicity. Management to prevent commodities aflatoxin contamination is essential during the production, mainly in pre- and post-harvest steps. A number of essential oils and aqueous plant extracts have been reported to be fungal growth inhibitors and may provide an attractive alternative to prevent aflatoxin contamination in foods. Thus, the aim of this review is to highlight recent data on the in vitro antifungal activity of essential oils and aqueous extracts from plants and discuss the perspectives of their use in food products.
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* Address correspondence to this author at the Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil; Tel.: +5519-3565-4173; E-mail :firstname.lastname@example.org