Microencapsulation of Natural Food Antimicrobials: Methods and Applications
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural...
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| Format: | Article |
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MDPI AG
2022-04-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/8/3837 |
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| author | Noushin Eghbal Wei Liao Emilie Dumas Samia Azabou Philippe Dantigny Adem Gharsallaoui |
| author_facet | Noushin Eghbal Wei Liao Emilie Dumas Samia Azabou Philippe Dantigny Adem Gharsallaoui |
| author_sort | Noushin Eghbal |
| collection | DOAJ |
| description | The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In this review, we focus on the application of encapsulated natural antimicrobial agents, such as essential oils, plant extracts, bacteriocins, etc., as potential food preservatives to extend the shelf-life of food products. The advantages and drawbacks of the mainly used encapsulation methods, such as molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation and liposome and alginate microbeads, are discussed. Meanwhile, the main current applications of encapsulated antimicrobials in various food products, such as meat, dairy and cereal products for controlling microbial growth, are presented. |
| first_indexed | 2024-03-09T11:13:15Z |
| format | Article |
| id | doaj.art-b386d3795e3847f991fbbbd16b1e73a7 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T11:13:15Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-b386d3795e3847f991fbbbd16b1e73a72023-12-01T00:39:49ZengMDPI AGApplied Sciences2076-34172022-04-01128383710.3390/app12083837Microencapsulation of Natural Food Antimicrobials: Methods and ApplicationsNoushin Eghbal0Wei Liao1Emilie Dumas2Samia Azabou3Philippe Dantigny4Adem Gharsallaoui5Department of Food Science, Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran, P.O. Box 4111, Karaj 31587-77871, IranUniv. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, FranceUniv. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, FranceENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Sfax 3038, TunisiaLaboratoire Universitaire de Biodiversite et Ecologie Microbienne—EA 3882, Université de Bretagne Occidentale, 29238 Brest, FranceUniv. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, FranceThe global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In this review, we focus on the application of encapsulated natural antimicrobial agents, such as essential oils, plant extracts, bacteriocins, etc., as potential food preservatives to extend the shelf-life of food products. The advantages and drawbacks of the mainly used encapsulation methods, such as molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation and liposome and alginate microbeads, are discussed. Meanwhile, the main current applications of encapsulated antimicrobials in various food products, such as meat, dairy and cereal products for controlling microbial growth, are presented.https://www.mdpi.com/2076-3417/12/8/3837microencapsulationnatural antimicrobial agentsencapsulation methodsfood applications |
| spellingShingle | Noushin Eghbal Wei Liao Emilie Dumas Samia Azabou Philippe Dantigny Adem Gharsallaoui Microencapsulation of Natural Food Antimicrobials: Methods and Applications Applied Sciences microencapsulation natural antimicrobial agents encapsulation methods food applications |
| title | Microencapsulation of Natural Food Antimicrobials: Methods and Applications |
| title_full | Microencapsulation of Natural Food Antimicrobials: Methods and Applications |
| title_fullStr | Microencapsulation of Natural Food Antimicrobials: Methods and Applications |
| title_full_unstemmed | Microencapsulation of Natural Food Antimicrobials: Methods and Applications |
| title_short | Microencapsulation of Natural Food Antimicrobials: Methods and Applications |
| title_sort | microencapsulation of natural food antimicrobials methods and applications |
| topic | microencapsulation natural antimicrobial agents encapsulation methods food applications |
| url | https://www.mdpi.com/2076-3417/12/8/3837 |
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