Essential Oils and Their Eco-friendly Encapsulated Products for Mycotoxins Reduction: Current Situation and Future Prospects

Contamination of agricultural products with mycotoxins or their source fungi poses significant concerns for human health and economic losses. Essential oils (EOs) have emerged as potential natural antifungal agents for mycotoxin reduction. However, the auto-oxidation and water insolubility of EOs limit their application. Encapsulation technology offers a solution by protecting EOs against oxidation, increasing their stability, and improving water solubility. This review aims to provide comprehensive information on the use of EOs and their encapsulated derivatives as natural antifungals for mycotoxin reduction, focusing on their potential in the food and agricultural industries. The review discusses the various encapsulation techniques and materials used, highlighting the advantages and challenges associated with each method. Furthermore, it presents the current state of research on the efficacy of encapsulated EOs in reducing mycotoxin production. The findings suggest that encapsulation could enhance the stability and performance of EOs, making them more effective in controlling mycotoxin contamination. The review concludes by emphasizing the need for further research to optimize encapsulation techniques and evaluate the toxicological effects of encapsulated compounds for safe utilization in commercial products. Overall, encapsulated EOs hold promise as eco-friendly solutions for mycotoxin reduction in the food and agricultural sectors.