Repositorio UFRO · Omeka S

Antifungal Potential of Capsaicinoids and Capsinoids from the Capsicum Genus for the Safeguarding of Agrifood Production: Advantages and Limitations for Environmental Health

Primer Autor	Santos, Cledir
Co-autores	Costa, Jessica Sepulveda, Marcela Gallardo, Victor Cayun, Yasna Santander, Christian Ruiz, Antonieta Reyes, Marjorie Santos, Carla Cornejo, Pablo Lima, Nelson
Título	Antifungal Potential of Capsaicinoids and Capsinoids from the Capsicum Genus for the Safeguarding of Agrifood Production: Advantages and Limitations for Environmental Health
Editorial	MDPI
Revista	MICROORGANISMS
Lenguaje	en
Resumen	Opportunistic pathogenic fungi arise in agricultural crops as well as in surrounding human daily life. The recent increase in antifungal-resistant strains has created the need for new effective antifungals, particularly those based on plant secondary metabolites, such as capsaicinoids and capsinoids produced by Capsicum species. The use of such natural compounds is well-aligned with the One Health approach, which tries to find an equilibrium among people, animals, and the environment. Considering this, the main objective of the present work is to review the antifungal potential of capsaicinoids and capsinoids, and to evaluate the environmental and health impacts of biofungicides based on these compounds. Overall, capsaicinoids and their analogues can be used to control pathogenic fungi growth in plant crops, as eco-friendly alternatives to pest management, and assist in the conservation and long-term storage of agrifood products. Their application in different stages of the agricultural and food production chains improves food safety, nutritional value, and overcomes antimicrobial resistance, with a lower associated risk to humans, animals, and the environment than that of synthetic fungicides and pesticides. Nevertheless, research on the effect of these compounds on bee-like beneficial insects and the development of new preservatives and packaging materials is still necessary.
Fecha Publicación	2022
Tipo de Recurso	artículo de revisión
doi	10.3390/microorganisms10122387
Formato Recurso	PDF
Palabras Claves	red pepper capsaicinoids pungency plant defence biofungicides secondary metabolites
Ubicación del archivo	http://dx.doi.org/10.3390/microorganisms10122387
Categoría OCDE	Microbiología
Materias	pimiento rojo capsaicinoides acritud defensa de las plantas biofungicidas metabolitos secundarios
Identificador del recurso (Mandatado-único)	artículo de revisión
Versión del recurso (Recomendado-único)	versión publicada
License	CC BY 4.0
Condición de la licencia (Recomendado-repetible)	CC BY 4.0
Derechos de acceso	acceso abierto
Access Rights	acceso abierto
Id de Web of Science	WOS:000903457700001
Tipo de ruta	verde# dorado
Categoría WOS	Microbiología