Nanostructures for delivery of natural antimicrobials in food

ABSTRACT

Natural antimicrobial compounds are a topic of utmost interest in food science due to the increased demand for safe and high-quality foods with minimal processing. The use of nanostructures is an interesting alternative to protect and delivery antimicrobials in food, also providing controlled release of natural compounds such as bacteriocins and antimicrobial proteins, and also for delivery of plant derived antimicrobials. A diversity of nanostructures are capable of trapping natural antimicrobials maintaining the stability of substances that are frequently sensitive to food processing and storage conditions. This article provides an overview on natural antimicrobials incorporated in nanostructures, showing an effective antimicrobial activity on a diversity of food spoilage and pathogenic microorganisms.

KEYWORDS:

• Bacteriocin
• nanobiotechnology
• nanoparticles
• nisin
• phytochemicals

Conflicts of interest

Authors declare no conflicts of interest.

Acknowledgments

A Brandelli is research awardee from CNPq (Brasilia, Brazil).

Uncited references

Tiwari and Cummins, 2013