Description
Title: Innovation, Prospects, and Challenges of Antifungal Metabolites as Food Bio-Preservative
Abstract: For food producers, fungi-related perishable food spoilage is a major source of discomfort. Due to this spoilage, food can exhibit a variety of sensory abnormalities, such as aesthetic degeneration or significant aroma, color, or consistency changes. Utilizing controlled or natural bacteria or antimicrobials to improve the quality and safety of food is known as bio-preservation. It has the capacity to coordinate and rationalize the necessary safety requirements with established preservation techniques and standards for the safety and quality of food production. Even though artificial preservatives could solve these problems, there is a sizable social demand for “clean label” foods. Consumers are now looking for foods that are safer, less processed, and healthier as a result. In recent decades, the use of antifungal substances has drawn a lot of attention. As a result, there have been encouraging developments in the identification and characterization of such antifungal agents. This review provides an overview of the current state of knowledge regarding antifungal molecules, their modes of activity, connections with particular target fungi varieties, and applications in food production systems.
Keywords: anti-fungal; bio-preservation; food spoilage; perishable foods; shelf life
Paper Quality: SCOPUS / Web of Science Level Research Paper
Subject: Biology
Writer Experience: 20+ Years
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