Abstract
Fungal contamination of food, especially by mycotoxigenic fungi, not only reduces the quality of the food, but can also cause serious diseases, thus posing a major food safety challenge to humans. Apart from sound food control systems, there is also a continual need to explore antifungal agents that can inhibit fungal growth and mycotoxin production in food. Many types of fatty acids (FAs) and their oxidized derivatives, oxylipins, have been found to exhibit such effects. In this review, we provide an update on the most recent literature on the occurrence and formation of FAs and oxylipins in food, their effects on fungal growth and mycotoxin synthesis, as well as the genetic and molecular mechanisms of actions. Research gaps in the field and needs for further studies in order to realizing the potential of FAs and oxylipins as natural antifungal preservatives in food are also discussed.
Highlights
Fungal contamination of agricultural and food products is a major cause of food spoilage, which leads to food wastage and substantial economic losses [1]
Oxylipins are a family of secondary metabolites derived from the oxidation or further transformation of polyunsaturated fatty acids (PUFAs)
Oxylipins, which are ubiquitous in all organisms, are the metabolites of PUFAs such as arachidonic acid (ARA), linoleic acid (LA), α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), formed by enzyme and non-enzyme oxidation of these FAs
Summary
Fungal contamination of agricultural and food products is a major cause of food spoilage, which leads to food wastage and substantial economic losses [1]. There are a number of strategies, including physical, chemical, and biological methods, that can be used alone or in combination to prevent fungal growth and mycotoxin production [3] Most of these methods involve high equipment and high energy costs, or may reduce food quality to some extent, which limits their application in the food industry. There is a continual need to explore new and more economical methods, such as natural antifungal agents, for the control of fungal growth and toxin production in foods. Oxylipins are a family of secondary metabolites derived from the oxidation or further transformation of polyunsaturated fatty acids (PUFAs) They are widely present in organisms from all the kingdoms of nature [13,14].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
