Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation

Mycotoxin-producing fungi are a significant source of crop and food contamination, posing threat to global safety security. Essential oils, plant extracts phytochemicals have emerged as green preservatives extend the shelf-life foods due their unique antimicrobial properties. Unlike conventional synthetic preservatives, they sustainable safe way preserve with no or little harmful effects on environment. Use nanoformulations containing essential oils offer enormous potential mitigation strategy lower mycotoxin contamination incidences in enhanced release behaviour efficiently transport them target location for rapid reaction without much impact from environmental variables. Hence, this review overviews various utilized through control mycotoxigenic fungi, probable mechanism actions involved well emerging mycotoxins associated concerns ensure sustainability.