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Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now?

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorAHMED, Omar S.
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTARDIF, Charles
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorROUGER, Caroline
IDREF: 158011724
dc.contributor.authorATANASOVA, Vessela
dc.contributor.authorRICHARD-FORGET, Florence
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorWAFFO-TÉGUO, Pierre
dc.date.accessioned2023-05-03T12:07:48Z
dc.date.available2023-05-03T12:07:48Z
dc.date.issued2022-03
dc.identifier.issn1541-4337en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/173248
dc.description.abstractEnMycotoxins are metabolites produced by molds that contaminate food commodities, are harmful to both humans and animals, as well as cause economic losses. Many countries have set regulatory limits and strict thresholds to control the level of mycotoxins in food and feedstuffs. New technologies and strategies have been developed to inhibit toxigenic fungal invasion and to decontaminate mycotoxins. However, many of these strategies do not sufficiently detoxify mycotoxins and leave residual toxic by-products. This review focuses on the use of phenolic compounds obtained from botanical extracts as promising bioagents to inhibit fungal growth and/or to limit mycotoxin yields. The mechanism of these botanicals, legislation concerning their use, and their safety are also discussed. In addition, recent strategies to overcome stability and solubility constraints of phenolic compounds to be used in food and feed stuffs are also mentioned.
dc.language.isoENen_US
dc.subject.ennatural phenolic compounds
dc.subject.enmycotoxins
dc.subject.enantimycotoxins
dc.subject.enfungal invasion
dc.title.enNaturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now?
dc.typeArticle de revueen_US
dc.identifier.doi10.1111/1541-4337.12891en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed35092346en_US
bordeaux.journalComprehensive Reviews in Food Science and Food Safetyen_US
bordeaux.page1161-1197en_US
bordeaux.volume21en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue2en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Comprehensive%20Reviews%20in%20Food%20Science%20and%20Food%20Safety&rft.date=2022-03&rft.volume=21&rft.issue=2&rft.spage=1161-1197&rft.epage=1161-1197&rft.eissn=1541-4337&rft.issn=1541-4337&rft.au=AHMED,%20Omar%20S.&TARDIF,%20Charles&ROUGER,%20Caroline&ATANASOVA,%20Vessela&RICHARD-FORGET,%20Florence&rft.genre=article


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