AHMED, Omar S.; TARDIF, Charles; ROUGER, Caroline; ATANASOVA, Vessela; RICHARD-FORGET, Florence; WAFFO-TÉGUO, Pierre

doi:10.1111/1541-4337.12891

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AHMED, Omar S.
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

TARDIF, Charles

Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

ROUGER, Caroline

Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

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Comprehensive Reviews in Food Science and Food Safety. 2022-03, vol. 21, n° 2, p. 1161-1197

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Mycotoxins 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.< Réduire

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natural phenolic compounds

mycotoxins

antimycotoxins

fungal invasion

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

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