{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,20]],"date-time":"2025-10-20T00:27:24Z","timestamp":1760920044816,"version":"build-2065373602"},"reference-count":36,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2020,2,9]],"date-time":"2020-02-09T00:00:00Z","timestamp":1581206400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2020,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Contamination of food or the environment by fungi, especially those resistant to conventional fungicides or drugs, represents a hazard to human health. The objective of this study is to identify safe, natural antifungal agents that can remove fungal pathogens or contaminants rapidly from food and \/ or environmental sources.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Fifteen antifungal compounds (nine benzo derivatives as candidates; six conventional fungicides as references) were investigated. Three benzo analogs, namely octyl gallate (OG), <jats:italic>trans<\/jats:italic>\u2010cinnamaldehyde (CA), and 2\u2010hydroxy\u20105\u2010methoxybenzaldehyde (2H5M), at 1 g\u2009L<jats:sup>\u22121<\/jats:sup> (3.54\u2009mmol), 1 mL\u2009L<jats:sup>\u22121<\/jats:sup> (7.21\u2009mmol), 1 mL\u2009L<jats:sup>\u22121<\/jats:sup> (5.39\u2009mmol), respectively, achieved \u226599.9% fungal death after 0.5, 2.5 or 24\u2009h of treatments, respectively, in <jats:italic>in vitro<\/jats:italic> phosphate\u2010buffered saline (PBS) bioassay. However, when OG, CA, and 2H5M were examined in commercial food matrices, organic apple, or grape juices, only CA maintained a similar level of antifungal activity, compared with a PBS bioassay. <jats:italic>trans<\/jats:italic>\u2010Cinnamaldehyde showed higher antifungal activity at pH 3.5, equivalent to that of commercial fruit juices, than at pH 5.6. In soil sample tests, the application of 1 mL\u2009L<jats:sup>\u22121<\/jats:sup> (7.21\u2009mmol) CA to conventional maize \/ tomato soil samples (pH 6.8) for 2.5 h resulted in \u226599.9% fungal death, indicating CA could also eliminate fungal contaminants in soil. While the conventional fungicide thiabendazole exerted antifungal activity comparable to CA, thiabendazole enhanced the production of carcinogenic aflatoxins by <jats:italic>Aspergillus flavus<\/jats:italic>, an undesirable side effect.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p><jats:italic>trans<\/jats:italic>\u2010Cinnamaldehyde could be developed as a potent antifungal agent in food processing or soil sanitation by reducing the time \/ cost necessary for fungal removal. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.10288","type":"journal-article","created":{"date-parts":[[2020,1,24]],"date-time":"2020-01-24T00:17:25Z","timestamp":1579825045000},"page":"2800-2806","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Rapid elimination of foodborne and environmental fungal contaminants by benzo analogs"],"prefix":"10.1002","volume":"100","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0944-6685","authenticated-orcid":false,"given":"Jong H","family":"Kim","sequence":"first","affiliation":[{"name":"Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, USDA\u2010ARS  Albany CA USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kathleen L","family":"Chan","sequence":"additional","affiliation":[{"name":"Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, USDA\u2010ARS  Albany CA USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Noreen","family":"Mahoney","sequence":"additional","affiliation":[{"name":"Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, USDA\u2010ARS  Albany CA USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Luisa W","family":"Cheng","sequence":"additional","affiliation":[{"name":"Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, USDA\u2010ARS  Albany CA USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nicole","family":"Tautges","sequence":"additional","affiliation":[{"name":"Department of Land, Air and Water Resources University of California  Davis CA USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kate","family":"Scow","sequence":"additional","affiliation":[{"name":"Department of Land, Air and Water Resources University of California  Davis CA USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,2,9]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1126\/science.aap7999"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-12-060"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2013.860514"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1515\/reveh-2018-0041"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2012.705360"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-12-349"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1094\/PHYTO-06-17-0205-R"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.12815"},{"key":"e_1_2_7_10_1","first-page":"1","article-title":"Correlation between plant secondary metabolites and their antifungal mechanisms\u2014a review","volume":"3","author":"Freiesleben SH","year":"2014","journal-title":"Med Aromatic Plants"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1080\/14786419.2017.1317776"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2017.1295017"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1080\/0265203031000098678"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.60.8.2811-2817.1994"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1039\/b609523m"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.09.164"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.3390\/toxins9100302"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms161125988"},{"key":"e_1_2_7_19_1","unstructured":"KirkmanTW Statistics to use. 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