2 - Food applications of nanostructured antimicrobials

Abstract

The demand by consumers for more natural foods with an extended shelf life and without the addition of chemical preservatives is increasing, challenging industry and research institutions to develop new conservation technologies. To meet this demand, bioconservation emerges as an interesting alternative, in which natural antimicrobial compounds are used in food in order to control the growth of pathogenic and spoilage microorganisms. The application of these antimicrobial compounds in food can be improved using nanotechnology, which becomes increasingly important for the food industry. Nanostructured antimicrobials can have diverse applications in food formulations and packaging, and promising results are found with the use of the nanostructures that are addressed and discussed throughout the chapter. Nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes are capable of trapping bioactive substances, increasing and maintaining the stability of compounds that are often sensitive under typical food processing and storage conditions. The effective utilization of nanostructured antimicrobials in real food systems and toxicological studies are topics that still need additional investigation. Strategies for studies on the potential toxicity of antimicrobial nanostructures are discussed.