Nanostructured and nanoencapsulated natural antimicrobials for use in foodproducts
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2015 Elsevier Ltd. All rights reserved. Nanobiotechnology can be a valuable tool for improving food safety. Natural antimicrobials can be incorporated into nanostructures for delivery and controlled release in food systems. The major nanostructural systems used for this are nanovesicles/nanospheres, nanoemulsions, nanofibers, and nanotubes. Characterization of nanostructures is achieved by particle size determination, zeta potential, electron microscopy, atomic force microscopy, infrared spectroscopy, and X-ray diffraction. Antimicrobial properties of nanostructures can be evaluated using agar diffusion, direct plate count, determination of minimal inhibitory concentration, and fluorescent probes. Several natural food antimicrobials have been successfully incorporated into nanostructures. Nanostructures are promising tools for the incorporation of natural antimicrobial compounds into food.
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Brandelli, A., & Taylor, T. M.
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Handbook of Natural Antimicrobials for Food Safety and Quality