Green nanotechnology: nanoformulations against toxigenic fungi to limit mycotoxin production

Abstract Mycotoxins are secondary metabolites produced by toxigenic fungi that contaminate foodstuff (e.g., maize, rice, peanuts, sorghum, and other food) and feed crops in the field and in grain during transportation and/or storage. The manifestation of mycotoxins occurs directly from contaminated plant-based food components and by the proliferation of toxigenic fungi with subsequent increase of mycotoxin in food. The consumption of mycotoxins-contaminated food or feed can cause chronic mycotoxicosis and in some instance acute toxicity in human and animals. Moreover, the ingestion of contaminated animal-derived food products (e.g., milk, meat, and eggs) can pose a problem to human health. Plants contain abundant bioactive phytochemicals that provide protection from cellular oxidative stress and increased antibacterial and antifungal activity. These phytochemicals are a reservoir of electrons to reduce metal precursors to their corresponding nanomaterials. Through Green Nanotechnology, eco-friendly solutions for controlling the manifestation of toxigenic fungi are possible. It is paramount to develop modalities that can alleviate toxigenic fungi within the agricultural crops that will limit mycotoxin production. This chapter discusses the use of the synergistic antifungal armamentarium activity of phytochemical-based nanofungicides. We further elaborated on challenges of phytofungicides that hinder translation into agricultural practices. The different formulations of metallic, polymeric, and hybrid nanofungicides are explored against fungi and allude to the development of next-generation bactericidal and fungicidal agents against toxigenic fungi.