Prevention of Fungal Spoilage in Food Products Using Natural Compounds: A Review
作者： Susana Ribes , Ana Fuentes , Pau Talens , Jose Manuel Barat
DOI: 10.1080/10408398.2017.1295017
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摘要: ABSTRACTThe kingdom Fungi is the most important group of microorganism contaminating food commodities, and chemical additives are commonly used in industry to prevent fungal spoilage. However, increasing consumer concern about synthetic has led their substitution by natural compounds foods. The current review provides an overview using agents isolated from different sources (plants, animals, microorganisms) as promising antifungal compounds, including information mechanism action use foods preserve prolong shelf life. Compounds derived plants, chitosan, lactoferrin, biocontrol (lactic acid bacteria, antagonistic yeast, metabolites) able control decay caused fungi a wide variety Several strategies employed reduce drawbacks some agents, like incorporation into oil-in-water emulsions nanoemulsions, edible films active packaging, c...
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