Abstract
Natural food antimicrobials are bioactive compounds that inhibit the growth of microorganisms involved in food spoilage or food-borne illness. However, stability issues result in degradation and loss of antimicrobial activity. Nanoencapsulation allows protection of antimicrobial food agents from unfavorable environmental conditions and incompatibilities. Encapsulation of food antimicrobials control delivery increasing the concentration of the antimicrobials in specific areas and the improvement of passive cellular absorption mechanisms resulted in higher antimicrobial activity. This paper reviews the present state of the art of the nanostructures used as food antimicrobial carriers including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers.
Highlights
The consumer demand for safe natural minimally processed food has forced the food industry either to reduce the amount of synthetic antimicrobial substances or to replace them with natural alternatives
While microencapsulation systems may guarantee protection of antimicrobial compounds against degradation or evaporation, the high surface area to volume ratio of the nanoencapsulation systems can increase the concentration of the antimicrobials in specific food areas where microorganisms are preferably located [4] and improve passive cellular absorption mechanisms that could lead to higher antimicrobial activity
This review focuses on the nanoencapsulation systems for food antimicrobials, discussing their variations, developments, and trends
Summary
The consumer demand for safe natural minimally processed food has forced the food industry either to reduce the amount of synthetic antimicrobial substances or to replace them with natural alternatives. Many of these natural compounds are not as effective as the synthetic additives, more expensive, or can negatively interact with food components. The use of nanocarriers can modulate the release of antimicrobials, protecting them from adverse conditions, improving their stability, and directing them to the site of action, thereby decreasing the amount required to observe an antimicrobial effect. This review focuses on the nanoencapsulation systems for food antimicrobials, discussing their variations, developments, and trends
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