Nano/microencapsulated natural antimicrobials to control the spoilage microorganisms and pathogens in different food products

The continuous increase of consumers’ expectation for healthy foods formulated by natural compounds increases the demand for substituting the synthetic/chemical antimicrobial agents with the natural ingredients for improving food shelf-life and food safety. But the main challenge with applying these...

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Bibliographic Details
Published inFood control Vol. 128; p. 108180
Main Authors Delshadi, Rana, Bahrami, Akbar, Assadpour, Elham, Williams, Leonard, Jafari, Seid Mahdi
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.10.2021
Subjects
Healthy foods
Nano/microencapsulation
Natural antimicrobials
Pathogens
Spoilage control
Natural antimicrobials
Pathogens
Spoilage control
Healthy foods
Nano/microencapsulation
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Summary:The continuous increase of consumers’ expectation for healthy foods formulated by natural compounds increases the demand for substituting the synthetic/chemical antimicrobial agents with the natural ingredients for improving food shelf-life and food safety. But the main challenge with applying these natural compounds is their sensitivity to process/storage condition and deterioration within final products. Nano/microencapsulation technology is rapidly growing in the food industry, especially in designing delivery systems for bioactive compounds. Incorporated-natural antimicrobials into food-grade encapsulation systems has been widely used for enhancing their stability in various environments and controlling their release within the product; ultimately improving the food safety. The main objective of this review is to consider the role of different nano/microencapsulation systems for improving the efficiency of natural antimicrobials against both foodborne pathogens and spoilage-causing microorganisms. Also, application of encapsulated natural antimicrobials in different food categories and their formulation will be discussed. The capability of micro/nanoencapsulated natural antimicrobials in the food industry. [Display omitted] •Fast release and low stability are the main limitations of natural antimicrobials.•Encapsulated antimicrobials have a prolonged release and high activity.•Encapsulated natural antimicrobials are effective alternative for chemical preservatives.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2021.108180