Enhancement of agri-food by-products: green extractions of bioactive molecules with fungicidal action against mycotoxigenic fungi and their mycotoxins.

and were significantly reduced by pear (from -45 to -47%) and grape marc (from -21 to -51%) extracts, while was shown to be highly influenced by grape stalk, pear, and grape marc extracts (-24% on average). On the contrary, was inhibited only by pear (-18%) and to a very low and negligible extent by apple (-1%) and green beans (-3%). Regarding the reduction of mycotoxins, the extracts were able to inhibit OTA from 2 to 57%, AFB1 from 5 to 75%, and DON from 14 to 72%. The highest percentages of reduction were obtained against FBs (from 11 to 94%), ZEN (from 17 to 100%), and toxins (from 7 to 96%). In conclusion, this work provided promising results for the production of bioactive extracts obtained from agri-food by-products, which could be exploited as potential biofungicides against the development of mycotoxigenic fungi and related mycotoxins.