Nanoencapsulation of lipophilic antimicrobial and antioxidant compounds has the potential to improve their effectiveness and efficiency of delivery in food systems. Determining a standard nanoparticle synthesis methodology and optimizing entrapment efficiency and particle size prior to characterization studies allows for improved understanding of nanosystems and substantiates results. This study demonstrates the potential to improve current nanoparticle preparation techniques to fine tune critical physical parameters. The results presented in this study can aid in developing new and simple ways to improve nanoparticle formulations and prompt further studies to validate entrapment of lipophilic compounds combinations.

Antimicrobial essential oil component (EOC)-containing micelles assist the delivery of natural food antimicrobials to food surfaces, including fresh produce, for decontamination of microbial foodborne pathogens. Antimicrobial EOC-loaded micelles were able to inhibit the enteric pathogens Escherichia coli O157:H7 and Salmonella Saintpaul in liquid medium and on spinach surfaces. However, pathogen reduction generally was not impacted by the method of micelle application (spraying, immersion washing) on spinach surfaces.