## 1 _Eiditorial_
The results showed that small amounts of the extracts did not influence the fermentation processes; therefore, yogurts enriched with such extracts enable the introduction of new functional food products to the market [1]. In turn, in the research by [PERSON] et al. (2022) [2], fungistatic activity of cinnamon bark (_Cinnamonum zeyalnicum_), verbena leaves and flowers (_Thymus hiemalis_) and palmarosa leaves (_Cymtopogon martini_) essential oils (EOs) against _F. graminearum_ in corn and wheat grain was investigated. All the tested EOs effectively inhibited the growth of fungi in concentrations of 5% and 10%. Cinnamon and verbena EOs also effectively reduced the ergosterol (ERG) content in both grains at the concentration of 1%, while at the 0.1% EO concentration, the reduction in the ERG amount depended on the EO type, as well as on the grain. Moreover, the effect of EOs on the reduction in biosynthesis of the two main _Fusarium_ mycotoxins deoxynivalenol and zearalenone has been shown. The degree of zearalenone (ZEA) reduction was consistent with the inhibition of ERG biosynthesis; however, the reduction in deoxynivalenol (DON) was not consistent with this parameter [2]. [PERSON] et al. (2021) [3] described the use of plant-derived substances to reduce the growth and mycotoxin production by filamentous fungi in maize grains. The authors evaluated the effect of the combination of photosensitization and curcumin to inactivate _Aspergillus flavus_ spores and minimize aflatoxin B1 (AFB1) production, in vitro, in maize grain. In this study, the maintenance of carotenoid content in three maize varieties after photosensitization was also evaluated. Photosensitization of maize resulted in a complete viability reduction in _A. flavus_ and, therefore, the inhibition of AFB1 production, but did not affect the carotenoid content. On the other hand, no significant effect was observed using either light or curcumin. The obtained results indicate that photosensitization may be a successful green preservation method for AFB1 decontamination of the maize, without any negative effect on carotenoid content [3]. The studies performed by [PERSON] et al. (2021) [4] concerned linseed, purslane, luffa, and pumpkin seed oils' antimicrobial and cytotoxic activities, along with the fatty acid compositions. The obtained results showed the highest antibacterial activity of linseed oil and pumpkin seed oil towards most of the tested bacteria, with the most promising results towards _Enterobacter cloace_ and _Escherichia coli_; the MIC and MBC values of these seed oils were similar to the positive controls used. All the tested seed oils were determined with antifungal properties, obtaining results more effective than the positive controls in the case of _Aspergillus versicolor_, _Aspergillus niger_ and _Penicillium verrucosum_ var. _cyclobium_. Regarding the cytotoxic properties, luffa seed oil was the most effective against the tested HeLa cancer cell lines (cervical carcinoma) and NCI-H460 (non-small cell lung cancer). [PERSON] et al. 2021 [4] proved that selected vegetable seed oils pose promising antimicrobial and cytotoxic properties, which might be related to the fatty acid composition of the tested oils. Plants, due to the large biological and structural diversity of their components, constitute unique and renewable sources for the discovery of new antibacterial, and antifungal substances. Recent insights regarding the possibilities of fruit and vegetable waste-derived antimicrobial substances, which contain a wide variety of secondary metabolites, are proving their usefulness as alternative strategies for food, cosmetic and agriculture applications. The extraction techniques of the plant-derived bioactive compounds have a significant impact on the quality of the extracts and their chemical composition. Therefore, new sustainable extraction methods have emerged in recent years that provide faster and more efficient transfer of solutes from the sample to the solvent.