Journal ArticleDOI
Nanoencapsulation: An efficient technology to boost the antimicrobial potential of plant essential oils in food system
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TLDR
In this article, the potential application of nanoencapsulated plant essential oils (EOs) as novel source of food preservatives is explored and the prospects, existing limitations and future research direction for their commercialization are also discussed.About:
This article is published in Food Control.The article was published on 2018-07-01. It has received 225 citations till now. The article focuses on the topics: Food Preservatives.read more
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Journal ArticleDOI
Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers
TL;DR: In this review, several nanoencapsulation delivery systems for hydrophobic compounds, such as inclusion complexes through cyclodextrins, amylose, and yeast cells, nanogels, nanoemulsions, nanofibers, nanosponges, nanoliposomes, and nanoparticles made with lipids and biopolymers are discussed.
Journal ArticleDOI
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products.
Mirian Pateiro,Paulo E.S. Munekata,Anderson S. Sant'Ana,Rubén Domínguez,David Rodríguez-Lázaro,José M. Lorenzo +5 more
TL;DR: Intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.
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Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review
Aysegul Mutlu-Ingok,Dilara Devecioglu,Dilara Nur Dikmetas,Funda Karbancioglu-Guler,Esra Capanoglu +4 more
TL;DR: This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities.
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Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview.
TL;DR: The concerns of optimum dose and safe limits, their interaction effects with various food matrices and packaging materials, and possible allergic reactions associated with the use of CEOs in food applications were briefly discussed.
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Encapsulation Systems for Antimicrobial Food Packaging Components: An Update.
TL;DR: An overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials is provided.
References
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IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans
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Solid lipid nanoparticles (SLN) for controlled drug delivery - a review of the state of the art.
TL;DR: Relevant issues for the introduction of SLN to the pharmaceutical market, such as status of excipients, toxicity/tolerability aspects and sterilization and long-term stability including industrial large scale production are discussed.
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Formation and stability of nano-emulsions
TL;DR: This review describes the principles of formation and stability of nano-emulsions, namely high energy emulsification (using homogenisers), low energy emulsion preparation, and the principle of the phase inversion temperature (PIT), and the role of the adsorbed layer thickness.
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Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.
TL;DR: An overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents is provided, and research avenues that can facilitate implementation of essential oil constituents as natural preservatives in foods are identified.
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Liposomes as nanomedical devices
TL;DR: This review briefly analyze how the efficacy of liposomes depends on the nature of their components and their size, surface charge, and lipidic organization, and describes some strategies developed to overcome limitations of the “first-generation” liposome-based drugs on the market and in clinical trials.