Food Antimicrobials Nanocarriers
Adriana Blanco-Padilla, Karen M. Soto, Montserrat Hernández‐Iturriaga, Sandra Mendoza
The Scientific World JOURNAL
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.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
nanoencapsulation control delivery
“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 hig...”
nanoencapsulation increase concentration of antimicrobials
“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 hig...”
nanoencapsulation result in higher antimicrobial activity
“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 hig...”