Nanoformulations of plant essential oils for managing mycotoxins producing fungi: An overview

Abstract

A significant cause of food and crop contamination is fungi producing mycotoxins, posing a notable danger to global food security and safety. Plant extracts, essential oils, and phytochemicals have emerged as natural green preservatives to extend food's lifespan due to their exceptional antimicrobial properties. Potential antifungal plants: Cinnamomum verum (Cinnamon), Myristica fragrans (Nutmeg), Origanum majorana (Marjoram), Peganum harmala (Harmal or Syrian rue), Carum copticum (Ajwain), Thymus species (Thyme), Chrysanthemum species, Ocimum sanctum (Holy Basil or Tulsi), and Origanum species (Oregano) have been identified for control of aflatoxins producing fungi. Unlike conventional artificial preservatives, they offer a safe and reliable approach to conserving food with minimal environmental impact. Nanoformulations of plant essential oils present an advanced technique for managing mycotoxin-producing fungi compared to using essential oils alone. These nanoformulations lock in the active compounds, preventing leakage, and ensure safe delivery to the target site, thereby enhancing efficacy. There is potential for reducing mycotoxin contamination in crops and food through the use of these nanoformulations. By limiting environmental impacts and providing targeted delivery and better release, they enable quick and effective mitigation. This review provides an overview of the many phytochemicals and essential oils used in nanoformulations to prevent harmful fungi. To ensure food sustainability, it addresses safety issues and investigates their mechanisms of action against mycotoxins.