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INRA
24, chemin de Borde Rouge –Auzeville – CS52627
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Dernière mise à jour : Mai 2018

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UR 1264 - MYCSA : Mycologie et securite des aliments

MycSA

Mycologie & Sécurité des Aliments
INRA Bordeaux-Aquitaine
BP 81
33883 Villenave d'Ornon Cedex

Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now?

01 February 2022

Antomycotoxin plant phenolic compounds
A bibliographic review published in COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Omar S. Ahmed, Charles Tardif, Caroline Rouger, Vessela Atanasova, Florence Richard-Forget, Pierre Waffo-Téguo.2022. Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now? COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY https://doi.org/10.1111/1541-4337.12891

The review was written as a part of the project Stildetox in collaboaration with Université Bordeaux, EA 4577 Oenology, (USC 1366 INRA),

Plant phenolic compounds, which have been widely investigated due to their promising antimycotoxin activity are discussed in detail as one of the bioagents to counteract
mycotoxin production and their promising potential in agriculture are summarized and discussed.

Abstract

Mycotoxins aremetabolites produced by molds that contaminate food commodities, are harmful to both humans and animals, as well as cause economic losses.
Many countries have set regulatory limits and strict thresholds to control the level of mycotoxins in food and feedstuffs. New technologies and strategies have been developed to inhibit toxigenic fungal invasion and to decontaminatemycotoxins. However,many of these strategies do not sufficiently detoxifymycotoxins and leave residual toxic by-products. This review focuses on the use of phenolic compounds obtained from botanical extracts as promising bioagents to inhibit fungal growth and/or to limit mycotoxin yields. The mechanism of these botanicals, legislation concerning their use, and their safety are also discussed. In addition, recent strategies to overcome stability and solubility constraints of phenolic compounds to be used in food and feed stuffs are also mentioned.