Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review

摘要: Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent spoilage due fungi (e.g., Aspergillus, Penicillium) intoxications (due mycotoxins), both of which economic health problems worldwide. review summarizes industrially interesting antifungal bioactivities from the three main types nutraceuticals: terpenoids (as thymol), resveratrol) thiols allicin) well some mechanisms action. These phytochemicals widely distributed fruits vegetables very useful preservation they inhibit growth pathogenic fungi, affecting especially mycelial germination. Terpenoids most abundant group secondary metabolites found extracts, common aromatic plants, but more remarkable bioactive compounds show broad array bioactivities.