ArticleEnvironmental science and pollution research international2019
Essential oils and their bioactive compounds as green preservatives against fungal and mycotoxin contamination of food commodities with special reference to their nanoencapsulation.
Article in Environmental science and pollution research international, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
19 citing papers in PubMed, 89 citations in OpenAlex.
- Sustainable camel meat preservation using individual and synergistic essential oil bioactive compounds against Listeria monocytogenes.Scientific reports · 2026Article
- A comprehensive review of mycotoxins, their toxicity, and innovative detoxification methods.Toxicology reports · 2025Review
- New Strategies and Artificial Intelligence Methods for the Mitigation of Toxigenic Fungi and Mycotoxins in Foods.Toxins · 2025Review
- Inhibition Mechanism ofFoods (Basel, Switzerland) · 2025Article
- Activity of Common Thyme (Molecules (Basel, Switzerland) · 2024Article
- Mitigation of Mycotoxins in Food-Is It Possible?Foods (Basel, Switzerland) · 2024Review
- Article
- Nanoliposomes containing three essential oils from the Artemisia genus as effective larvicides against Aedes aegypti and Anopheles stephensi.Scientific reports · 2023Article
- Antifungal Activity of Essential Oil and Plant-Derived Natural Compounds againstAntibiotics (Basel, Switzerland) · 2022Review
- Chitosan encompassedFrontiers in microbiology · 2022Article
- Assessing the Levisticum officinale Koch. essential oil as a novel preservative for stored chia seeds (Salvia hispanica L.) with emphasis on probable mechanism of action.Environmental science and pollution research international · 2021Article
- Antifungal and Insecticidal Potential of the Essential Oil fromPlants (Basel, Switzerland) · 2021Article
- Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies-A Revisit.Foods (Basel, Switzerland) · 2021Review
- New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products.Microorganisms · 2021Article
- Mycotoxins Biocontrol Methods for Healthier Crops and Stored Products.Journal of fungi (Basel, Switzerland) · 2021Review
- Prototyping a Knowledge-Based System to Identify Botanical Extracts for Plant Health in Sub-Saharan Africa.Plants (Basel, Switzerland) · 2021Review
- Essential oils and their bioactive compounds as eco-friendly novel green pesticides for management of storage insect pests: prospects and retrospects.Environmental science and pollution research international · 2021Review
- Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review.Molecules (Basel, Switzerland) · 2020Review
- Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods.Foods (Basel, Switzerland) · 2020Review
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Fungal and mycotoxin contamination of stored food items is of utmost concern throughout the world due to their hazardous effects on mammalian systems. Most of the synthetic chemicals used as preservatives have often been realised to be toxic to humans and also cause adverse environmental effects. In this respect, use of different plant products especially essential oils (EOs) and their bioactive compounds has been recognized as a green strategy and safer alternatives to grey synthetic chemicals in view of their long traditional use. The current nanoencapsulation technology has strengthened the prospective of EOs and their bioactive compounds in food preservation by enhancing their bioactivity and mitigating other problems regarding their large-scale application. Although, the antimicrobial potential of EOs and their bioactive compounds has been reviewed time to time by different food microbiologists, but very less is known about their mode of action. Based on these backgrounds, the present article provides an account on the antifungal and antimycotoxigenic mode of action of EOs as well as their bioactive compounds. In addition, the article also deals with the application of currently used nanoencapsulation approach to improve the stability and efficacy of EOs and their bioactive compounds against mycotoxigenic fungi causing deterioration of stored food items so as to recommend their large-scale application for safe preservation and enhancement of shelf life of food items during storage.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.