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Food bioactive compounds with prevention functionalities against fungi and mycotoxins: developments and challenges

文献类型： 外文期刊

作者： Zhou, Haiyan 1 ; Sun, Fan 1 ; Lin, Huikang 1 ; Fan, Yingying 1 ; Wang, Cheng 2 ; Yu, Dianzhen 1 ; Liu, Na 1 ; Wu, Aibo 1 ;

作者机构： 1.Univ Chinese Acad Sci, Chinese Acad Sci, Shanghai Inst Nutr & Hlth, SIBS UGENT SJTU Joint Lab Mycotoxin Res,CAS Key La, Shanghai 200031, Peoples R China

2.Xinjiang Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Key Lab Agroprod Qual & Safety Xinjiang, Lab Qual & Safety Risk Assessment Agroprod Urumqi,, Urumqi 830091, Peoples R China

期刊名称：CURRENT OPINION IN FOOD SCIENCE （ 影响因子：9.8； 五年影响因子：8.65 ）

ISSN： 2214-7993

年卷期： 2022 年 48 卷

页码：

收录情况： SCI

摘要： Infection or contamination by pathogenic fungi has been a widespread problem, causing fungal diseases, food spoilage, and economic losses. It is also responsible for mycotoxin contamination, which is a major health concern for food safety and security, due to its adverse health effects and socioeconomic impacts. There has been a search for ideal preventive management strategies for fungi and mycotoxins. In this review, some food nutraceuticals, prebiotic, probiotics, and their combinations based on new technologies show prevention functionalities and increasingly important applications as promising alternatives. Considerable research on molecular mechanisms of antifungal, detoxification, and antimycotoxicosis is called for, which is of great significance to the integrated management of fungi and mycotoxins, especially to achieve food safety in terms of mycotoxins.

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