A Review on Antifungal Green Preservatives: An Aspect of Food Industry

Krešimir Mastanjević*, Vinko Krstanović and Kristina Habschied

Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača, Osijek, Croatia

Corresponding Author Email: kmastanj@gmail.com

Many studies have been conducted on the harmful effect of mycotoxins on human and animal health. However, other chemicals can also contribute to the toxicity of ingested foods, directly or indirectly (via animal products). Many synthetic chemicals that are used for field treatments of cereals, or applied during storage time to prolong the storage time and to insure the absence of fungal contamination, are proven to be harmful to human and animal health. In order to reduce the usage of such chemicals and to improve the already deteriorated ecosystems, scholars are dedicated to optimizing and commercializing a “greener” option not only for agronomic applications, but also for the food industry. Recent advances in the effectiveness of green preservatives aiming at the food industry will be described in this paper. The intention is to preserve not only the health-related aspects of food by applying green preservatives, but also to maintain the ecological aspect regarding the environment as much as possible.

Commodities; Food; Green Preservatives; Mycotoxins

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