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Mycotoxin management: exploring natural solutions for mycotoxin prevention and detoxification in food and feed
Epole Ngolle Ntungwe1,2, Angéle N Tchana3, Wilfred Angie Abia4,5,6
1Department of Chemistry, University of Coimbra, P-3004-535, Coimbra, Portugal. epole.ntungwe@uc.pt.
Abstract:
Mycotoxins, secondary metabolites produced by various fungi, pose a significant threat to food and feed safety worldwide due to their toxic effects on human and animal health. Traditional methods of mycotoxin management often involve chemical treatments, which may raise concerns about residual toxicity and environmental impact. In recent years, there has been growing interest in exploring natural alternatives for preventing mycotoxin contamination and detoxification. This review provides an overview of the current research on the use of natural products for mitigating mycotoxin risks in food and feed. It encompasses a wide range of natural sources, including plant-derived compounds, microbial agents, and enzymatic control. The mechanisms underlying the efficacy of these natural products in inhibiting mycotoxin synthesis, adsorbing mycotoxins, or enhancing detoxification processes are discussed. Challenges and future directions in the development and application of natural products for mycotoxin management are also addressed. Overall, this review highlights the promising role of natural products as sustainable and eco-friendly alternatives for combating mycotoxin contamination in the food and feed supply chain.
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