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Manuel Chacón-Fuentes

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Review Open access Aug 2026

Hidden Allies: Endophytic Fungi in Fruit Orchards as Biological Control Agents of Agricultural Pests—A Systematic Review

Fruit production represents a major agricultural sector worldwide; however, it is severely affected by pests that reduce fruit yield, quality, and marketability. The intensive use of chemical insecticides has generated environmental contamination, resistance in pest populations, and risks to human health, increasing the demand for sustainable alternatives. In this context, endophytic fungi (EF) have gained relevance as biological control agents due to their ability to colonize plant tissues and produce bioactive metabolites that affect agricultural pests. This systematic review aimed to evaluate the current scientific knowledge regarding EF as biological control agents against pests in fruit crops and to analyze the tripartite interactions among fungi, plants, and pests. The review was conducted following PRISMA guidelines using the databases Web of Science, Scopus, PubMed, and OpenAlex. Studies were selected according to predefined exclusion criteria focused on the simultaneous presence of endophytic fungi, fruit crops, and agricultural pests. A total of 24 fruit species, 51 endophytic fungi, and 33 agricultural pest species were identified. The most frequently reported fungal genera were Penicillium, Cladosporium, Fusarium, Aspergillus, Gnomoniopsis, and Trichoderma, while a broad diversity of pest species affected by these fungi was recorded. Interaction analyses revealed complex and highly interconnected tripartite relationships, in which some fungi exhibited strong host specificity whereas others displayed broader interaction ranges. The findings demonstrate that EF possess significant potential as sustainable biological control agents in fruit production systems. However, research in this field remains limited and fragmented, highlighting the need to develop standardized models, validate their efficacy under field conditions, and conduct studies focused on the commercial scalability of EF-based management strategies.

Pablo Parra-Verdugo, Daniel Martínez-Cisterna, Ignacio Matamala et al. · 0 citations
Open access Jul 2026

Effect of high hydrostatic pressure on in vitro digestibility and techno-functional properties of fava bean (Vicia faba L.) protein

The increasing demand for sustainable protein sources has positioned fava beans as a promising alternative; however, their limited techno-functional properties and digestibility restrict broader application within food systems. This study aimed to evaluate the impact of high hydrostatic pressure on the structural, nutritional, and techno-functional properties of fava bean protein isolate under various pressure levels, treatment times, and protein concentrations. Protein dispersions (5–20% w/v) were subjected to pressures ranging from 300 to 600 MPa for up to 9 min, and subsequent changes in protein structure, in vitro digestibility, and functional properties were assessed. Moderate pressures (300–400 MPa) induced partial protein unfolding, thereby increasing the exposure of reactive groups and enhancing enzymatic accessibility, which resulted in improved digestibility, solubility, emulsifying capacity, foaming properties, and water holding capacity. In contrast, higher pressures (≥500 MPa) and extended treatment times promoted protein aggregation, leading to reduced functionality and digestibility. Furthermore, elevated protein concentrations limited structural modifications due to molecular steric hindrance, thereby reducing responsiveness to pressure treatment. These findings demonstrate a biphasic, pressure-dependent behavior whereby controlled structural disruption enhances protein performance, whereas excessive processing induces aggregation and functional decline. Overall, moderate HHP conditions (300–400 MPa) were identified as an effective strategy to enhance the nutritional and techno-functional quality of fava bean protein, offering valuable insights for the development of sustainable plant-based food ingredients.

Mauricio Opazo-Navarrete, Cristina Bravo-Reyes, C. Burgos-Díaz et al. · 0 citations