A Systematic Review on Nanoencapsulation Natural Antimicrobials in Foods: In Vitro versus In Situ Evaluation, Mechanisms of Action and Implications on Physical-Chemical Quality
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
A Systematic Review on Nanoencapsulation Natural Antimicrobials in Foods: In Vitro versus In Situ Evaluation, Mechanisms of Action and Implications on Physical-Chemical Quality
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
Volume 22, Issue 21, Pages 12055
Publisher
MDPI AG
Online
2021-11-08
DOI
10.3390/ijms222112055
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Nanoencapsulation of essential oils and their bioactive constituents: A novel strategy to control mycotoxin contamination in food system
- (2021) Anand Kumar Chaudhari et al. FOOD AND CHEMICAL TOXICOLOGY
- Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork
- (2021) Yanan Sun et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
- (2021) Mirian Pateiro et al. MOLECULES
- Application of natural antimicrobials in food preservation: Recent views
- (2021) Gaber El-Saber Batiha et al. FOOD CONTROL
- Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts inhibition of C. perfringens in sous-vide chicken
- (2021) Clayton J. Smith et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex
- (2021) Milad Hadidi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nano/microencapsulated natural antimicrobials to control the spoilage microorganisms and pathogens in different food products
- (2021) Rana Delshadi et al. FOOD CONTROL
- Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation
- (2021) Slim Smaoui et al. MEAT SCIENCE
- Development of pH-Responsive Biopolymeric Nanocapsule for Antibacterial Essential Oils
- (2020) Sylvie Skalickova et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Physical and antimicrobial properties of neutral nanoemulsions self-assembled from alkaline thyme oil and sodium caseinate mixtures
- (2020) Yue Zhang et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets
- (2020) Piyanan Chuesiang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review
- (2020) Ilyes Dammak et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Facile synthesis and characterizations of antibacterial and antioxidant of chitosan monoterpene nanoparticles and their applications in preserving minced meat
- (2020) Mohamed E.I. Badawy et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Improvement of in vitro and in situ antifungal, AFB1 inhibitory and antioxidant activity of Origanum majorana L. essential oil through nanoemulsion and recommending as novel food preservative
- (2020) Anand Kumar Chaudhari et al. FOOD AND CHEMICAL TOXICOLOGY
- Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems
- (2020) Ramandeep Kaur et al. FOOD CONTROL
- Natamycin-loaded zein nanoparticles stabilized by carboxymethyl chitosan: Evaluation of colloidal/chemical performance and application in postharvest treatments
- (2020) Menghua Lin et al. FOOD HYDROCOLLOIDS
- Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices
- (2020) Roberta Bento et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Thymol and Thyme Essential Oil—New Insights into Selected Therapeutic Applications
- (2020) Adam Kowalczyk et al. MOLECULES
- Green strategies for active food packagings: A systematic review on active properties of graphene-based nanomaterials and biodegradable polymers
- (2020) Anna Paula Azevedo de Carvalho et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Nanoscale manufacturing as an enabling strategy for the design of smart food packaging systems
- (2020) Sunho Park et al. Food Packaging and Shelf Life
- Liposomes vs. chitosomes: Encapsulating food bioactives
- (2020) Bruno Stefani Esposto et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes
- (2020) Cristina Muñoz-Shugulí et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Antimicrobial effect of nisin electrospun amaranth: pullulan nanofibers in apple juice and fresh cheese
- (2019) Karen M. Soto et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction
- (2019) Rodrigo V. Moreira et al. JOURNAL OF DAIRY SCIENCE
- Bicompartmental microparticles loaded with antibacterial agents for prolonging food shelf life
- (2019) Nidhi Gupta et al. JOURNAL OF MATERIALS SCIENCE
- Antibacterial and antibiofilm activities of linalool nanoemulsions against Salmonella Typhimurium
- (2019) Anand Prakash et al. Food Bioscience
- Nanoencapsulated plant-based bioactive formulation against food-borne molds and aflatoxin B1 contamination: Preparation, characterization and stability evaluation in the food system
- (2019) Akshay Kumar et al. FOOD CHEMISTRY
- Encapsulation in chitosan-based nanomatrix as an efficient green technology to boost the antimicrobial, antioxidant and in situ efficacy of Coriandrum sativum essential oil
- (2019) Somenath Das et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Shiga-Toxin Producing Escherichia Coli in Brazil: A Systematic Review
- (2019) Vinicius Silva Castro et al. Microorganisms
- Antimicrobial activity of lysozyme-nisin co-encapsulated in liposomes coated with polysaccharides
- (2019) Nathalie Almeida Lopes et al. FOOD HYDROCOLLOIDS
- Soy Lecithin-Derived Liposomal Delivery Systems: Surface Modification and Current Applications
- (2019) Ngoc Thuy Trang Le et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Preparation and Characterization of Whey Protein Isolate–DIM Nanoparticles
- (2019) Abbas Khan et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Designing soluble soybean polysaccharides-based nanoparticles to improve sustained antimicrobial activity of nisin
- (2019) Lijuan Luo et al. CARBOHYDRATE POLYMERS
- Application in situ of zein nanocapsules loaded with Origanum vulgare Linneus and Thymus vulgaris as a preservative in bread
- (2019) Cleonice Gonçalves da Rosa et al. FOOD HYDROCOLLOIDS
- Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice
- (2019) Francesca Patrignani et al. FOOD CONTROL
- Physicochemical and microbiological characterization of pectin-based gelled emulsions coating applied on pre-cut carrots
- (2019) Y. Ben-Fadhel et al. FOOD HYDROCOLLOIDS
- Evaluation of nisin-loaded chitosan-monomethyl fumaric acid nanoparticles as a direct food additive
- (2018) Imran Khan et al. CARBOHYDRATE POLYMERS
- Effect of gum arabic on the storage stability and antibacterial ability of β-lactoglobulin stabilized d -limonene emulsion
- (2018) Jiaqi Su et al. FOOD HYDROCOLLOIDS
- Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef
- (2018) Alexandros Ch Stratakos et al. FOOD MICROBIOLOGY
- Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols
- (2018) Ignacio Gutiérrez-del-Río et al. INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS
- Antimicrobial and antibiofilm effects of trans -cinnamic acid nanoemulsion and its potential application on lettuce
- (2018) Kekgabile S. Letsididi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing
- (2018) Leda C.M. Cunha et al. Innovative Food Science & Emerging Technologies
- Use of encapsulated natural compounds as antimicrobial additives in food packaging: A brief review
- (2018) Micheli Zanetti et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
- (2018) Gulay Ozkan et al. FOOD CHEMISTRY
- Preparation, characterization, and food application of rosemary extract-loaded antimicrobial nanoparticle dispersions
- (2018) Kyung Hyun Lee et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Inhibition of Escherichia coli O157:H7 and Listeria monocytognes growth in milk and cantaloupe juice by thymol nanoemulsions prepared with gelatin and lecithin
- (2017) Jia Xue et al. FOOD CONTROL
- Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review
- (2017) Javier Castro-Rosas et al. FOOD RESEARCH INTERNATIONAL
- Antimicrobial effect of emulsion-encapsulated isoeugenol against biofilms of food pathogens and spoilage bacteria
- (2017) Christina Krogsgård Nielsen et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- A Comparative Study of Natural Antimicrobial Delivery Systems for Microbial Safety and Quality of Fresh-Cut Lettuce
- (2017) Laura E. Hill et al. JOURNAL OF FOOD SCIENCE
- Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté
- (2017) Marília Moraes-Lovison et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement
- (2016) Hajer Aloui et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Inhibition of Listeria monocytogenes in vitro and in goat milk by liposomal nanovesicles containing bacteriocins produced by Lactobacillus sakei subsp. sakei 2a
- (2016) Patrícia S. Malheiros et al. FOOD CONTROL
- Encapsulation ofZataria multifloraBoiss. Essential Oil in Liposome: Antibacterial Activity AgainstE. ColiO157:H7 in Broth Media and Minced Beef
- (2016) Kianoush Khosravi-Darani et al. JOURNAL OF FOOD SAFETY
- Challenges associated in stability of food grade nanoemulsions
- (2015) P. Karthik et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Microcapsule preparation of allyl isothiocyanate and its application on mature green tomato preservation
- (2015) Hua Wu et al. FOOD CHEMISTRY
- The specific antibacterial activity of liposome-encapsulated Clove oil and its application in tofu
- (2015) Haiying Cui et al. FOOD CONTROL
- Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges
- (2015) Bhanu Prakash et al. FOOD CONTROL
- Organogel-nanoemulsion containing nisin and D-limonene and its antimicrobial activity
- (2015) Weiya Bei et al. Frontiers in Microbiology
- Infusion of essential oils for food stabilization: Unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity
- (2014) Francesco Donsì et al. Innovative Food Science & Emerging Technologies
- Synthesis and characterization of β-cyclodextrin inclusion complexes of thymol and thyme oil for antimicrobial delivery applications
- (2014) Feifei Tao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nanotechnology development in food packaging: A review
- (2014) S.D.F. Mihindukulasuriya et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage
- (2013) Vijayalakshmi Ghosh et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Antimicrobial activity of natural antimicrobial substances against spoilage bacteria isolated from fresh produce
- (2013) Ling Zheng et al. FOOD CONTROL
- Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology
- (2013) Ana P. Almeida et al. Innovative Food Science & Emerging Technologies
- Formulation development of the biocontrol agent Bacillus subtilis strain CPA-8 by spray-drying
- (2012) V. Yánez-Mendizábal et al. JOURNAL OF APPLIED MICROBIOLOGY
- The antimicrobial activity of microencapsulated thymol and carvacrol
- (2011) Abel Guarda et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Spray-Dried Zein Capsules with Coencapsulated Nisin and Thymol as Antimicrobial Delivery System for Enhanced Antilisterial Properties
- (2011) Dan Xiao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
- (2011) Francesco Donsì et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nanoemulsions versus microemulsions: terminology, differences, and similarities
- (2011) David Julian McClements Soft Matter
- Long-term stability of sterically stabilized liposomes by freezing and freeze-drying: Effects of cryoprotectants on structure
- (2010) Brigitte Stark et al. EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started