Electrolyzed oxidizing water (EOW) can be considered in the agrofood industry as a new antimicrobial agent with disinfectant, detoxifying, and shelf-life improvement properties. EOW is produced by electrolysis of water, with no added chemicals, except for sodium chloride. The antifungal and detoxifying mechanisms of EOW depend mainly on: pH, oxidation-reduction potential (ORP), and available chlorine concentration (ACC). EOW offers many advantages over other conventional chemical methods, including less adverse chemical residues, safe-handling, secure, energy-saving, cost-effective, and environmentally-friendly. As a result, EOW could be used for the development of safer and more socially acceptable methods for fungi decontamination and mycotoxin detoxification. This review contains an overview of EOW effectiveness to decontaminate non-toxigenic and mycotoxigenic fungi, its safety and efficacy for mycotoxin detoxification, the proposed mechanism of action of EOW on fungal cells, and the chemical mechanism of action of EOW on mycotoxins. Finally, conclusions and future research necessities are also outlined.

In the present study, silver nanoparticles (AgNPs) synthesized from aqueous leaves extract of Malva crispa and their mode of interaction with food- and water-borne microbes were investigated. Formation of AgNPs was conformed through UV–Vis, FE-SEM, EDS, AFM, and HR-TEM analyses. Further the concentration of silver (Ag) in the reaction mixture was conformed through ICP-MS analysis. Different concentration of nanoparticles (1–3 mM) tested to know the inhibitory effect of bacterial pathogens such as Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella typhi, Salmonella enterica and the fungal pathogens of Penicillium expansum, Penicillium citrinum, Aspergillus oryzae, Aspergillus sojae and Aspergillus niger. Interestingly, nanoparticles synthesized from 2 to 3 mM concentration of AgNO₃ showed excellent inhibitory activities against both bacterial and fungal pathogens which are well demonstrated through well diffusion, poison food technique, minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). In addition, mode of interaction of nanoparticles into both bacterial and fungal pathogens was documented through Bio-TEM analysis. Further the genomic DNA isolated from test bacterial strains and their interaction with nanoparticles was carried out to elucidate the possible mode of action of nanoparticles against bacteria. Interestingly, AgNPs did not show any genotoxic effect against all the tested bacterial strains which are pronounced well in agarose gel electrophoresis and for supporting this study, UV–Vis and Bio-TEM analyses were carried out in which no significant changes observed compared with control. Hence, the overall results concluded that the antimicrobial activity of biogenic AgNPs occurred without any DNA damage.

Legumes, which include a great variety of seeds, are distinguished by their protein content. Legume seeds produce defensive compounds against fungi and insect predators, and these compounds can be extracted or isolated for antimicrobial use. Isolation and identification of legume proteins and peptides have been extensively studied as part of the search for antifungal compounds. Researchers have recently started to pay attention to the antimicrobial activities of legume proteins, lectins, and peptides; however, few overviews regarding their antifungal activity are available, particularly concerning food applications.This review summarizes the main legume proteins and peptides with antifungal activity and their principal antifungal mechanisms of action. Further, potential food applications of legume water extracts and legume crude protein extracts with antifungal activity are discussed.Most studies have focused on isolating and identifying proteins and peptides with antifungal activity. Antifungal mechanism of action has been established for legume defensins. In contrast, legume water extracts and legume crude protein extracts have been subjected to less investigation; however, these preparations have been explored for food applications, particularly in bread, with interesting results. Despite their antifungal activity, practical applications of legume proteins and peptides have yet to be found. This is due to their low yields, high costs, and poor safety regulatory status. Therefore, further research on legume water extracts is necessary before food applications can be broadly developed.