Application of plant extracts in inhibition of mould growth and mycotoxin production

Currently, we are exposed to mycotoxins and moulds through the air, skin contact, and the food we consume. Fresh foods such as fruits and vegetables provide a wide variety of nutrients that are essential for human health. However, they are particularly vulnerable to spoilage and mycotoxin contamination. Mycotoxins can penetrate tissues and body fluids, and accumulate in them. Mycotoxins and moulds induce illnesses in both humans and animals, which induce economic and commercial losses. Given our increased concern for environmental and health issues, we are currently seeking secure solutions. Using plant extracts, essential oils, and plants can serve as an alternative to preservatives, antibiotics, and fungicides. There are numerous publications regarding bioactive plant compounds. Many studies have shown that plant compounds can prevent food spoilage. In the case of moulds that produce mycotoxins, inhibiting fungal development is often connected to reducing mycotoxin production. This effect is highly desirable as it mitigates the risks associated with these toxic secondary fungal metabolites. Plant compounds or plant products appear to be more environmentally friendly and health-promoting than chemical agents due to their low toxicity and natural origin.