Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods

• DOI: 10.3389/fsufs.2021.643208
• Publication Date: 2021-02-20T18:34:34Z
• Authors: David Julian McCl...; Arun K. Das; Pubali Dhar; Pramod Kumar Nanda; Niloy Chatterjee
• Keywords: Food Preservatives; Encapsulation

There is increasing interest in the use of natural preservatives (rather than synthetic ones) for maintaining quality and safety foods due to their perceived environmental health benefits. In particular, plant-based antimicrobials are being employed protect against microbial spoilage, thereby improving food safety, quality, shelf-life. However, many cannot be utilized free form chemical instability, poor dispersibility matrices, or unacceptable flavor profiles. For these reasons, encapsulation technologies, such as nanoemulsions, developed overcome hurdles. Indeed, can improve handling ease use, well enhance potency. This review highlights various kinds that available applications. It then describes methods forming nanoemulsions shows how they used encapsulate deliver preservatives. Finally, potential applications nano-emulsified demonstrated meat, fish, dairy, fresh produce areas.