Food Antimicrobials Nanocarriers

Blanco-Padilla, Adriana; Soto, Karen M.; Hernández‐Iturriaga, Montserrat; Mendoza, Sandra

doi:10.1155/2014/837215

Cited by 77 publications

(26 citation statements)

References 67 publications

(63 reference statements)

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“…Nanoencapsulation of antimicrobial agents is also an example of application of nanotechnology to extend bakery products shelf-life Generally speaking, encapsulation protects the antimicrobial compounds against chemical reactions and undesirable interactions with food components and controls the delivery thereof [81]. Compared to microencapsulation that guarantees protection of antimicrobial compounds against degradation or evaporation, the high surface area to volume ratio of the nanoencapsulation systems enables to concentrate the antimicrobials in food areas where microorganisms are preferably located [82].…”

Section: Nanotechnology Application In Active Packagingmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

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Section: Nanotechnology Application In Active Packagingmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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“…Using materials at the nanometric and micrometric scale is a technology that has been studied extensively in recent years, which can help implement alternative fertilization in agriculture to improve yields and product quality (53,54). It is convenient, however, to use nanoparticles because of the greater area of contact (reaction) when compared with the microparticles (55,56). Nanomaterials are being investigated for their wide applications worldwide and already have several functions in the areas of food safety and sanitation (57).…”

Section: Microparticles In the Food Industrymentioning

confidence: 99%

Nano- and Micro-Particles by Nanoprecipitation: Possible Application in the Food and Agricultural Industries

Bareras-Urbina

Ramírez‐Wong

López-Ahumada

et al. 2016

International Journal of Food Properties

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The nanoprecipitation method has been investigated to obtain particles in a nanometric and micrometric scale. The particles obtained by this method have been applied in recent years in the food and agricultural industries. Variations of the method as flash nanoprecipitation (FNP) and two-step nanoprecipitation are explained in this article, besides its relation with the ouzo effect.This work presents an overview of the nanoprecipitation method, its advantages, and the potential applications in the food and agricultural industries for improving the quality of food products.

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“…In fact, these nanoemulsions are believed to act as “nano‐tanks” for antimicrobial agents, improving their dispersion in aqueous media and providing a sustained concentration of the entrapped compounds over an extended period by ensuring a continuous diffusion of new active molecules from the emulsion droplets (Donsì and others ). Additionally, owing to their subcellular size, nanoemulsions may facilitate the diffusion of active molecules through biological membranes, thus increasing the bioavailability of bioactive compounds and enhancing their antimicrobial effect (Blanco‐Padilla and others ). Moreover, being kinetically stable and transparent, these nanoemulsions are assumed to be suitable for incorporation into food products without affecting their optical properties.…”

Section: Nanoscale Antimicrobial Delivery Systems For Food Preservationmentioning

confidence: 99%

Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

Aloui¹,

Khwaldia²

2016

Comp Rev Food Sci Food Safe

150

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Natural antimicrobial agents have been investigated as alternatives to synthetic ones for ensuring food safety and quality. However, the practical use of these preservatives in the food industry is limited due to their negative impact on the odor and taste of food products, as well as the early loss of functionality due to their rapid diffusion and interaction with food components. The incorporation of natural antimicrobial agents into edible coatings has been investigated to control diffusion of active compounds and maintain their concentrations at a critical level on a food surface. Recently, nanoencapsulating and multilayered/nanolaminate delivery systems have emerged as promising tools to enhance the functionality of edible coatings. This review highlights the potential use of polymeric edible coatings for the incorporation of natural antimicrobial agents and the improvement of their controlled release in food systems. The methods used to assess the antimicrobial activity of encapsulated natural antimicrobial agents and the most recent findings regarding the application of nanoencapsulating and multilayered/nanolaminate delivery systems in food products are also discussed.

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Food Antimicrobials Nanocarriers

Cited by 77 publications

References 67 publications

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Nano- and Micro-Particles by Nanoprecipitation: Possible Application in the Food and Agricultural Industries

Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

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