000			01658nam a2200145 4500
008			250805b |||||||| |||| 00| 0 eng d
100			_aTiwari, Shikha
245			_aNanoformulated essential oils against fungal and mycotoxin contamination of post-harvest commodities: A sustainable and consumer-friendly approach for food safety
300			_app13-28
520			_aFungal and mycotoxin contaminations are one of the major threats to food security. Looking into the harmful effects of synthetic preservatives, consumers currently prefer to use safer alternatives for food preservation in order to enhance the shelf life of food commodities such as green preservatives. In this context, plant essential oils (EOs) and their bioactive components are gaining prime attention in food preservation to be used as green preservatives due to their broad bioactivity as well as biodegradable nature, favourable safety profile, diverse mode of action and recognition under Generally Recognized As Safe (GRAS) Category. The nanoencapsulation technique would effectively boost the large-scale application of essential oils as food preservatives through the controlled release of bioactive components. The present review presents the recommendations for essential oils and their nanoformulations as sustainable and consumer-friendly approach to ensuring food safety by reducing mould and mycotoxin contamination.
654			_a Essential oils _aFood safety _aGreen preservative _a;Nanoencapsulation _aMycotoxin
700			_aDubey, Nawal Kishore
773	0		_0125285 _9113121 _dNew Delhi NISCAIR _tIndian Journal of Natural Products and Resources _x0976-0504
942			_cJA
999			_c132377 _d132377