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.

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.

Copyright Owner

Taylor & Francis

Language

en

File Format

application/pdf

Available for download on Thursday, November 11, 2021

Published Version

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