The control of fungi and mycotoxins by food active packaging: A review

Document Type

Journal Article

Publication Title

Critical Reviews in Food Science and Nutrition


Taylor & Francis


School of Engineering


Universiti Sains Malaysia


Jafarzadeh, S., Hadidi, M., Forough, M., Nafchi, A. M., & Mousavi Khaneghah, A. (2022). The control of fungi and mycotoxins by food active packaging: A review. Critical Reviews in Food Science and Nutrition. Advance online publication.



Conventionally used petrochemical-based plastics are poorly degradable and cause severe environmental pollution. Alternatively, biopolymers (e.g., polysaccharides, proteins, lipids, and their blends) are biodegradable and environment-friendly, and thus their use in packaging technologies has been on the rise. Spoilage of food by mycotoxigenic fungi poses a severe threat to human and animal health. Hence, because of the adverse effects of synthetic preservatives, active packaging as an effective technique for controlling and decontaminating fungi and related mycotoxins has attracted considerable interest. The current review aims to provide an overview of the prevention of fungi and mycotoxins through active packaging. The impact of different additives on the antifungal and anti-mycotoxigenic functionality of packaging incorporating active films/coatings is also investigated. In addition, active packaging applications to control and decontaminate common fungi and mycotoxins in bakery products, cereal grains, fruits, nuts, and dairy products are also introduced. The results of recent studies have confirmed that biopolymer films and coatings incorporating antimicrobial agents provide great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.



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