Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now? - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Comprehensive Reviews in Food Science and Food Safety Year : 2022

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

Abstract

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.
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Dates and versions

hal-03562529 , version 1 (09-02-2022)

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Omar Ahmed, Charles Tardif, Caroline Rouger, Vessela Atanasova, F. Richard-Forget, et al.. Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now?. Comprehensive Reviews in Food Science and Food Safety, 2022, ⟨10.1111/1541-4337.12891⟩. ⟨hal-03562529⟩
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