Academic Journal
Microencapsulation of Natural Food Antimicrobials: Methods and Applications
| العنوان: | Microencapsulation of Natural Food Antimicrobials: Methods and Applications |
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| المؤلفون: | Eghbal, Noushin, Liao, Wei, Dumas, Emilie, Azabou, Samia, Dantigny, Philippe, Gharsallaoui, Adem |
| المساهمون: | University of Tehran, Laboratoire d'automatique, de génie des procédés et de génie pharmaceutique (LAGEPP), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-École Supérieure de Chimie Physique Électronique de Lyon (CPE)-Centre National de la Recherche Scientifique (CNRS), Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax (LAVASA), Université de Sfax - University of Sfax-École Nationale d'Ingénieurs de Sfax, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), Université de Brest (UBO) |
| المصدر: | ISSN: 2076-3417. |
| بيانات النشر: | HAL CCSD Multidisciplinary digital publishing institute (MDPI) |
| سنة النشر: | 2022 |
| المجموعة: | Université de Lyon: HAL |
| مصطلحات موضوعية: | microencapsulation, natural antimicrobial agents, encapsulation methods, food applications, [SDV.IDA]Life Sciences [q-bio]/Food engineering |
| الوصف: | International audience ; The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In this review, we focus on the application of encapsulated natural antimicrobial agents, such as essential oils, plant extracts, bacteriocins, etc., as potential food preservatives to extend the shelf-life of food products. The advantages and drawbacks of the mainly used encapsulation methods, such as molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation and liposome and alginate microbeads, are discussed. Meanwhile, the main current applications of encapsulated antimicrobials in various food products, such as meat, dairy and cereal products for controlling microbial growth, are presented. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.3390/app12083837 |
| الاتاحة: | https://hal.science/hal-04771138 https://hal.science/hal-04771138v1/document https://hal.science/hal-04771138v1/file/2022-5_Noushin%20Eghbal.pdf https://doi.org/10.3390/app12083837 |
| Rights: | info:eu-repo/semantics/OpenAccess |
| رقم الانضمام: | edsbas.5820A27C |
| قاعدة البيانات: | BASE |
| DOI: | 10.3390/app12083837 |
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