Abstract
According to the loss of food due to expired shelf life, there is a global concern on food safety among food science researchers, and food microbiologists. So, any approaches contributing to improved food packaging is most welcome. It has been demonstrated that administration of essential oils, fades away the unsolved obstacles of conventional food packaging, reducing environmental concerns compared with conventional food packaging. Along with substantial progresses in nanoscience, there is a great interest toward usage of nanoemulsions-based delivery systems. They have potentials to simplify targeted delivery of compounds in a high surfaced area, aimed at increasing stability, biodegradability, anti-oxidation, and anti-microbial properties. There are a wide range of methods for fabrication of nanoemulsions. Among them, ultrasonic-based approaches have gained an acceptable efficiency for industrial fabrication of essential oils-based nanoemulsions due to refraining from loss of nutrients through non-thermal approaches. In summary, essential-oils based nanoemulsions are significant due to ability for reduction in microbial load of food-borne pathogens, and prolonged shelf life.
Highlights
According to the statistics reported by Food and Agriculture Organization (FAO), it has been calculated that one third of produced food is going to be wasted due to expiring in the shelves of food stores
With specified and adjusted amplitude, nominal power, temperature, time, acoustic vibration [152,153,154,155,156], inert material used in probes, and frequency in ultrasonic-based methods [152,153,154,155,156,157,158], we can deduce that coarse emulsions can be subjected into the most qualified, highly translucent, highly stable, and feasible Essential Oils (EOs)-based NEs [47,154,155,159]
According to the environmental drawbacks related to the conventional Food Packaging (FP), and adverse side effects related to chemoactive FP, it seems that industrial usage of natural compounds with no synthetic additives like EOs-bases bioactive FP can be considered as the most efficient approach
Summary
According to the statistics reported by Food and Agriculture Organization (FAO), it has been calculated that one third of produced food is going to be wasted due to expiring in the shelves of food stores. Food spoilage is accelerated by several enzymatic reactions, microbial activities, and activation of oxygen-driving processes, imposing a financial burden on economy, and recycling industries [1,2,3] This problematic challenge is of high importance for establishment of any technological approaches aimed at improvement in food quality. They reduce environmental or socioeconomical side effects, dramatically decrease annual medical costs, and significantly decrease migration of particles from packaging to food content [5,6,19] They have potential in reduction of industrial processing and microbial load, and usage of corrosive chemical disinfectants over raw material in the shelves [3,5,11,17]. We believe that such studies aimed at intervening on understanding the mechanisms of entrance, effects of fabrication/formulation types, and anti-microbial/anti-oxidant properties of NEs, will pave the path for the development of more efficient technologies in FP with all of the aforesaid advantages
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
