Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry
The use of essential oils (EO) loaded with nanoparticles is the most promising alternative to increase food quality and safety. Interesting works describe the antimicrobial properties of EO for pathogen control in natural and processed foods for human health and animal production, also contributing...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/10/8/1504 |
| _version_ | 1797443375035580416 |
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| author | Micaela Guidotti-Takeuchi Lígia Nunes de Morais Ribeiro Fernanda Aparecida Longato dos Santos Daise Aparecida Rossi Flávia Della Lucia Roberta Torres de Melo |
| author_facet | Micaela Guidotti-Takeuchi Lígia Nunes de Morais Ribeiro Fernanda Aparecida Longato dos Santos Daise Aparecida Rossi Flávia Della Lucia Roberta Torres de Melo |
| author_sort | Micaela Guidotti-Takeuchi |
| collection | DOAJ |
| description | The use of essential oils (EO) loaded with nanoparticles is the most promising alternative to increase food quality and safety. Interesting works describe the antimicrobial properties of EO for pathogen control in natural and processed foods for human health and animal production, also contributing to sustainability. Their association with different nanosystems allows novel developments in the micronutrition, health promotion, and pathogen control fields, preventing the aggravation of bacterial microevolution and combating antibiotic resistance. Benefits to the environment are also provided, as they are biodegradable and biocompatible. However, such compounds have some physicochemical properties that prevent commercial use. This review focuses on recent developments in antimicrobial EO-based nanoparticles and their application in different food matrices. |
| first_indexed | 2024-03-09T12:55:03Z |
| format | Article |
| id | doaj.art-9a760ed102834581b913697df798dc41 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-09T12:55:03Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-9a760ed102834581b913697df798dc412023-11-30T22:01:19ZengMDPI AGMicroorganisms2076-26072022-07-01108150410.3390/microorganisms10081504Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food IndustryMicaela Guidotti-Takeuchi0Lígia Nunes de Morais Ribeiro1Fernanda Aparecida Longato dos Santos2Daise Aparecida Rossi3Flávia Della Lucia4Roberta Torres de Melo5School of Veterinary Medicine, Federal University of Uberlandia, Uberlandia 38402-018, BrazilInstitute of Biotechnology, Federal University of Uberlandia, Uberlandia 38405-320, BrazilSchool of Veterinary Medicine, Federal University of Uberlandia, Uberlandia 38402-018, BrazilSchool of Veterinary Medicine, Federal University of Uberlandia, Uberlandia 38402-018, BrazilNutrition Faculty, Federal University of Alfenas, Alfenas 37130-001, BrazilSchool of Veterinary Medicine, Federal University of Uberlandia, Uberlandia 38402-018, BrazilThe use of essential oils (EO) loaded with nanoparticles is the most promising alternative to increase food quality and safety. Interesting works describe the antimicrobial properties of EO for pathogen control in natural and processed foods for human health and animal production, also contributing to sustainability. Their association with different nanosystems allows novel developments in the micronutrition, health promotion, and pathogen control fields, preventing the aggravation of bacterial microevolution and combating antibiotic resistance. Benefits to the environment are also provided, as they are biodegradable and biocompatible. However, such compounds have some physicochemical properties that prevent commercial use. This review focuses on recent developments in antimicrobial EO-based nanoparticles and their application in different food matrices.https://www.mdpi.com/2076-2607/10/8/1504food sciencenanotechnologypathogens |
| spellingShingle | Micaela Guidotti-Takeuchi Lígia Nunes de Morais Ribeiro Fernanda Aparecida Longato dos Santos Daise Aparecida Rossi Flávia Della Lucia Roberta Torres de Melo Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry Microorganisms food science nanotechnology pathogens |
| title | Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry |
| title_full | Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry |
| title_fullStr | Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry |
| title_full_unstemmed | Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry |
| title_short | Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry |
| title_sort | essential oil based nanoparticles as antimicrobial agents in the food industry |
| topic | food science nanotechnology pathogens |
| url | https://www.mdpi.com/2076-2607/10/8/1504 |
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