Campus Units
Mechanical Engineering, Agricultural and Biosystems Engineering, Food Science and Human Nutrition, Virtual Reality Applications Center
Document Type
Book Chapter
Publication Version
Accepted Manuscript
Publication Date
11-11-2020
Journal or Book Title
Antimicrobials in Food
First Page
665
Last Page
694
Abstract
There is increasing interest in the production of delivery systems to encapsulate natural antimicrobial compounds to increase their antimicrobial efficiency, and also to reduce their interactions with food components and inactivation in the food matrix. Such interest in use of natural antimicrobials in foods is a result of consumer preference for clean-label products, which places demands upon the food industry to replace traditional synthetic preservatives with natural alternatives. In this chapter, different antimicrobial delivery systems, which include nanoemulsions, nanoliposomes, solid-liquid polymeric and inorganic nanoparticles, and nanofibers, as well as their preparation methods, are reviewed. The relevant properties and advantages and disadvantages of different antimicrobial delivery systems are highlighted, and potential and current applications for these delivery systems are also discussed.
Copyright Owner
Taylor & Francis
Copyright Date
2021
Language
en
File Format
application/pdf
Recommended Citation
Brandelli, Adriano; Pola, Cícero C.; and Gomes, Carmen L., "Antimicrobial delivery systems" (2020). Mechanical Engineering Publications. 461.
https://lib.dr.iastate.edu/me_pubs/461
Included in
Food Biotechnology Commons, Mechanical Engineering Commons, Nanoscience and Nanotechnology Commons, Polymer and Organic Materials Commons
Comments
This is a manuscript of a book chapter published as Brandelli, Adriano, Cícero C. Pola, and Carmen L. Gomes. "Antimicrobial delivery systems." In: Antimicrobials in Food, 4th edition (edited by P. Michael Davidson, T. Matthew Taylor, and Jairus R. D. David). Boca Raton, FL: CRC Press, (2020): 665-694. Posted with permission.