The significance of essential oils and their antifungal properties in the food industry: A systematic review.

Autor:	Abdi-Moghadam Z; Department of Food Science and Nutrition, Faculty of Medicine Social Determinants of Health Research Center, Gonabad University of Medical Sciences, Gonabad, Iran., Mazaheri Y; Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran., Rezagholizade-Shirvan A; Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran., Mahmoudzadeh M; Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran., Sarafraz M; School of Public Health, Shahroud University of Medical Sciences, Shahroud, Iran., Mohtashami M; Department of Biology, School of Basic Science, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran., Shokri S; Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran., Ghasemi A; Healthy Ageing Research Centre, Neyshabur University of Medical Sciences, Neyshabur, Iran., Nickfar F; University of Applied Science and Technology, Center of Cheshme noshan khorasan (Alis), Iran., Darroudi M; Nuclear Medicine Research Center, Mashhad University of Medical Sciences, Mashhad, Iran., Hossieni H; Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Hadian Z; Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Shamloo E; Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran., Rezaei Z; University of Applied Science and Technology, Center of Cheshme noshan khorasan (Alis), Iran.
Jazyk:	angličtina
Zdroj:	Heliyon [Heliyon] 2023 Oct 29; Vol. 9 (11), pp. e21386. Date of Electronic Publication: 2023 Oct 29 (Print Publication: 2023).
DOI:	10.1016/j.heliyon.2023.e21386
Abstrakt:	Essential oils (EOs) are natural products called volatile oils or aromatic and ethereal oils derived from various parts of plants. They possess antioxidant and antimicrobial properties, which offer natural protection against a variety of pathogens and spoilage microorganisms. Studies conducted in the last decade have demonstrated the unique applications of these compounds in the fields of the food industry, agriculture, and skin health. This systematic article provides a summary of recent data pertaining to the effectiveness of EOs and their constituents in combating fungal pathogens through diverse mechanisms. Antifungal investigations involving EOs were conducted on multiple academic platforms, including Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, spanning from April 2000 to October 2023. Various combinations of keywords, such as "essential oil," "volatile oils," "antifungal," and " Aspergillus species," were used in the search. Numerous essential oils have demonstrated both in vitro and in vivo antifungal activity against different species of Aspergillus , including A. niger , A. flavus , A. parasiticus , A. fumigatus , and A. ochraceus. They have also exhibited efficacy against other fungal species, such as Penicillium species, Cladosporium , and Alternaria. The findings of this study offer novel insights into inhibitory pathways and suggest the potential of essential oils as promising agents with antifungal and anti-mycotoxigenic properties. These properties could make them viable alternatives to conventional preservatives, thereby enhancing the shelf life of various food products. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2023 The Authors.)
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu