Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry

Author:

Guidotti-Takeuchi MicaelaORCID,de Morais Ribeiro Lígia Nunes de MoraisORCID,dos Santos Fernanda Aparecida Longato,Rossi Daise AparecidaORCID,Lucia Flávia Della,de Melo Roberta TorresORCID

Abstract

The use of essential oils (EO) loaded with nanoparticles is the most promising alternative to increase food quality and safety. Interesting works describe the antimicrobial properties of EO for pathogen control in natural and processed foods for human health and animal production, also contributing to sustainability. Their association with different nanosystems allows novel developments in the micronutrition, health promotion, and pathogen control fields, preventing the aggravation of bacterial microevolution and combating antibiotic resistance. Benefits to the environment are also provided, as they are biodegradable and biocompatible. However, such compounds have some physicochemical properties that prevent commercial use. This review focuses on recent developments in antimicrobial EO-based nanoparticles and their application in different food matrices.

Funder

Coordenação de Aperfeicoamento de Pessoal de Nível Superior

Publisher

MDPI AG

Subject

Virology,Microbiology (medical),Microbiology

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