Antifungal nanoparticles reduce aflatoxin contamination in pistachio

Aflatoxins (AFs) are fungal subsidiary products that are predominantly generated by Aspergillus flavus and Aspergillus parasiticus strains on cereals, nuts, dried fruits and dairy products under warm and humid conditions. Harmful fungi cause spoilage in agricultural crops, and mycotoxins exert harmful effects on humans and livestock. Pistachios (Pistachio vera L) are from among the most well-known nut trees extremely susceptible to contamination by aflatoxins and the major contributors to dietary aflatoxins. Aflatoxins, in particular aflatoxin B1 (AFB1), are from among the most toxic natural compounds with carcinogenic effects. Besides, exposure to aflatoxins results in several health-related conditions in humans, including acute and chronic aflatoxicosis, immune suppression, liver cancer/cirrhosis, and stunting. Some traditional and novel control strategies have been proposed for the elimination of AF prevalent in food crops. The application of nanoparticles is a newly advanced method where they are used as antibacterial, antifungal, antiviral, anti-inflammatory, and anticancer agents. Nanoparticles are most widely used for the molecular detection of pathogens at the early stages of the plant growth and for the control of diseases. In this paper, the utilization and effects of nanomaterials on controlling aflatoxigenic fungi and their toxicity on pistachio nuts have been studied.