Nanoformulations Use for Control of Fungal Contamination and Mycotoxins Production in Cereal Crops: Advances, Mechanisms and Future Prospects

Toxigenic fungi, particularly Aspergillus, Fusarium, and Penicillium species, pose a persistent threat to global cereal production by generating mycotoxins that endanger food safety and human health.Traditional control methods often fail to provide long-term and environmentally safe solutions.The aims of this review are to advance the field by delivering a targeted, up-to-date use of nanotechnology applications for preventing fungal contamination and mycotoxins build up in cereals, emphasis mechanistic insights, comparative advantages over conventional methods, and actionable knowledge gaps.It critically evaluates the antifungal and antimycotoxigenic properties of key nanomaterials such as silver, zinc oxide, copper oxide, titanium dioxide, and iron oxide nanoparticles, emphasizing several mechanisms of action, including membrane disruption, oxidative stress induction, and inhibition of mycotoxin biosynthesis.The potential of biopolymerbased nanocarriers and green-synthesized nanoparticles for sustainable and eco-friendly management practices is also discussed.Particular attention is given to their integration with pre-harvest, post-harvest, and packaging systems.While nanoformulations demonstrated promising results in wheat, maize, and rice systems, this review underscores the need for comprehensive biosafety evaluations, standardized regulatory frameworks, and environmental risk assessments.This review is a critical evaluation of studies conducted on use of nanoformulations in management of fungal contamination and mycotoxins production in cereal crops.Moreover, it emphasizes their practical use in providing grains without residues and having extended shelf life, which is a key for food safety and health.Nanotechnology offers a green technology to address toxigenic fungi as climatic changes continue to rise and alter agricultural ecosystems.