Plant extracts as natural antifungals. Alternative strategies to mold control in foods.

VIRGINIA FERNÁNDEZ PINTO; ANDREA PATRIARCA; GRACIELA POSE

ISEKI Food Series Volume 9 - Novel technologies in food science - their impact on products, consumer trends and environment.

Springer

Lugar: New York; Año: 2009;

Due to their ability to grow in almost all food products moulds can generate off-flavors, spoilage, and also produce mycotoxins. A wide range of chemical fungicides has been added to extend shelf life of foods. However, there is a problem against the effective use of these chemicals in areas where the fungi have developed resistance. In order to overcome this problem, higher concentrations of these chemicals were used, but this increases the risk of high level of toxic residues in the product. Plants may be a source of antifungals since they have had to synthesize compounds to resists infections by fungi present in their environment. Thus, there has been a growing interest on the possible use of plant extracts as natural antifungals, which are less damaging to human health and the environment. Hurdle technology which involves simultaneous multiple preservation approaches has generally met with success in controlling fungal pathogens and maintaining food quality during storage. Combination of preservation treatments allows the required level of protection to be achieved.