Nanoencapsulated essential oils as a sustainable approach for control of fungal and mycotoxin contamination of food commodities

The contamination of food commodities due to fungal and mycotoxin deteriorates their nutritional quality and also renders a potential threat to human health. The adverse effects of different synthetic chemicals used as food preservatives on human health and the environment have compelled agricultural scientists to search for a safer and more sustainable approach to protect food commodities from mycotoxin contamination. During the last few years, different plant-based preservatives especially essential oil formulations have been recommended as a novel alternative owing to their high volatility, safety, and biodegradability. The nanoencapsulation technology has boosted the large-scale usage of plant-based preservatives overcoming different challenges. The present review deals with the efficacy of botanical preservatives against mold and mycotoxin contamination and emphasizes the nanoencapsulation technology as a novel approach to enhance their preservative potential.