Plant Extracts as Natural Antifungals: Alternative Strategies for Mold Control in Foods

Abstract

Because of their ability to grow in almost all food products, molds can generate off-flavors and spoilage, and can also produce mycotoxins. A wide range of chemical fungicides have been added to extend the shelf life of foods. However, there is a problem with the effective use of these chemicals in areas where the fungi have developed resistance. To overcome this problem, higher concentrations of these chemicals are used, but this increases the risk of a high level of toxic residues in the product. Plants may be a source of antifungals since they have had to synthesize compounds to resist infections by fungi present in their environment. Thus, there has been growing interest in 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. A combination of preservation treatments allows the required level of protection to be achieved.