Abstract
Microbes are the biggest shareholder for the quantitative and qualitative deterioration of food commodities at different stages of production, transportation, and storage, along with the secretion of toxic secondary metabolites. Indiscriminate application of synthetic preservatives may develop resistance in microbial strains and associated complications in human health with broad-spectrum environmental non-sustainability. The application of essential oils (EOs) as a natural antimicrobial and their efficacy for the preservation of foods has been of present interest and growing consumer demand in the current generation. However, the loss in bioactivity of EOs from fluctuating environmental conditions is a major limitation during their practical application, which could be overcome by encapsulating them in a suitable biodegradable and biocompatible polymer matrix with enhancement to their efficacy and stability. Among different nanoencapsulated systems, nanoemulsions effectively contribute to the practical applications of EOs by expanding their dispersibility and foster their controlled delivery in food systems. In line with the above background, this review aims to present the practical application of nanoemulsions (a) by addressing their direct and indirect (EO nanoemulsion coating leading to active packaging) consistent support in a real food system, (b) biochemical actions related to antimicrobial mechanisms, (c) effectiveness of nanoemulsion as bio-nanosensor with large scale practical applicability, (d) critical evaluation of toxicity, safety, and regulatory issues, and (e) market demand of nanoemulsion in pharmaceuticals and nutraceuticals along with the current challenges and future opportunities.
Highlights
Nowadays, global food safety is one of the major public health issues
essential oils (EOs) derived from aromatic plants have received considerable attention from the food industry because of their safety, negligible chances of residual toxicity, considerable antimicrobial activity, and promising antioxidant activity
Poor water solubility, high volatility, and the intense aroma of EOs have restricted their application in the food system
Summary
Global food safety is one of the major public health issues. Bakery, dairy, meat, fruits, and vegetables are heavily contaminated due to the presence of various toxigenic species of bacteria and fungi and their associated toxins leading to severe human illness and deaths. Consumers are demanding healthy, high-quality, and safer food products. In tropical and subtropical regions, contamination of food items by various microbes and their associated toxic metabolites deteriorates the food but can alter the nutritional qualities (Barba et al, 2017; Chaudhari et al, 2021a). Consumption patterns are changing toward the intake of healthy food products with preserved nutritional values (Günes and Turan, 2017). Special attention has been given to improve the quality, safety, and security of food systems against microbial spoilage and their associated toxins
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