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
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| Tipo de Recurso |
artículo de revisión
|
| doi |
10.3390/microorganisms10122387
|
| Formato Recurso |
PDF
|
| Palabras Claves |
red pepper
capsaicinoids
pungency
plant defence
biofungicides
secondary metabolites
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| Ubicación del archivo | |
| Categoría OCDE |
Microbiología
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| Materias |
pimiento rojo
capsaicinoides
acritud
defensa de las plantas
biofungicidas
metabolitos secundarios
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| Identificador del recurso (Mandatado-único) |
artículo de revisión
|
| Versión del recurso (Recomendado-único) |
versión publicada
|
| License |
CC BY 4.0
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| 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
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| Tipo de ruta |
verde# dorado
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| Categoría WOS |
Microbiología
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