Developmental Formulation Principles of Food Preservatives by Nanoencapsulation—Fundamentals, Application, and Challenges
The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by enhancing the taste and safety of food by utilizing beneficial microorganisms and their antimicrobial metabolites. Current advances in food preservation a...
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| description | The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by enhancing the taste and safety of food by utilizing beneficial microorganisms and their antimicrobial metabolites. Current advances in food preservation and processing utilize green technology principles for green preservative formulation, enhancing nutrition and supplying essential micronutrients safely, while also improving quality, packaging, and food safety. Encapsulation is gaining attention for its potential to protect delicate materials from oxidative degradation and extend their shelf life, thereby ensuring optimal nutrient uptake. Nanoencapsulation of bioactive compounds has significantly improved the food, pharmaceutical, agriculture, and nutraceutical industries by protecting antioxidants, vitamins, minerals, and essential fatty acids by controlling release and ensuring delivery to specific sites in the human body. This emerging area is crucial for future industrial production, improving the sensory properties of foods like color, taste, and texture. Research on encapsulated bioactive compounds like bacteriocins, LAB, natamycin, polylysine, and bacteriophage is crucial for their potential antioxidant and antimicrobial activities in food applications and the food industry. This paper reviews nanomaterials used as food antimicrobial carriers, including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers, to protect natural food antimicrobials from degradation and improve antimicrobial activity. This review discusses nanoencapsulation techniques for biopreservative agents like nisin, poly lysine, and natamycin, focusing on biologically-derived polymeric nanofibers, nanocarriers, nanoliposomes, and polymer-stabilized metallic nanoparticles. Nanomaterials, in general, improve the dispersibility, stability, and availability of bioactive substances, and this study discusses the controlled release of nanoencapsulated biopreservative agents.
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| doi_str_mv | 10.1007/s12010-024-04943-1 |
| format | Article |
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Karthick Raja</creatorcontrib><creatorcontrib>John, Arun</creatorcontrib><title>Developmental Formulation Principles of Food Preservatives by Nanoencapsulation—Fundamentals, Application, and Challenges</title><title>Applied biochemistry and biotechnology</title><addtitle>Appl Biochem Biotechnol</addtitle><addtitle>Appl Biochem Biotechnol</addtitle><description>The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by enhancing the taste and safety of food by utilizing beneficial microorganisms and their antimicrobial metabolites. Current advances in food preservation and processing utilize green technology principles for green preservative formulation, enhancing nutrition and supplying essential micronutrients safely, while also improving quality, packaging, and food safety. Encapsulation is gaining attention for its potential to protect delicate materials from oxidative degradation and extend their shelf life, thereby ensuring optimal nutrient uptake. Nanoencapsulation of bioactive compounds has significantly improved the food, pharmaceutical, agriculture, and nutraceutical industries by protecting antioxidants, vitamins, minerals, and essential fatty acids by controlling release and ensuring delivery to specific sites in the human body. This emerging area is crucial for future industrial production, improving the sensory properties of foods like color, taste, and texture. Research on encapsulated bioactive compounds like bacteriocins, LAB, natamycin, polylysine, and bacteriophage is crucial for their potential antioxidant and antimicrobial activities in food applications and the food industry. This paper reviews nanomaterials used as food antimicrobial carriers, including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers, to protect natural food antimicrobials from degradation and improve antimicrobial activity. This review discusses nanoencapsulation techniques for biopreservative agents like nisin, poly lysine, and natamycin, focusing on biologically-derived polymeric nanofibers, nanocarriers, nanoliposomes, and polymer-stabilized metallic nanoparticles. Nanomaterials, in general, improve the dispersibility, stability, and availability of bioactive substances, and this study discusses the controlled release of nanoencapsulated biopreservative agents.
Graphical Abstract</description><subject>Anti-Infective Agents - chemistry</subject><subject>Anti-Infective Agents - pharmacology</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>antimicrobial properties</subject><subject>Antioxidants</subject><subject>Bacteriocins</subject><subject>bacteriophages</subject><subject>Bioactive compounds</subject><subject>Biochemistry</subject><subject>Biological activity</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Clean technology</subject><subject>color</subject><subject>Controlled release</subject><subject>Degradation</subject><subject>dietary supplements</subject><subject>dispersibility</subject><subject>Drug Compounding</subject><subject>Encapsulation</subject><subject>Food</subject><subject>Food additives</subject><subject>Food industry</subject><subject>Food packaging</subject><subject>Food preservation</subject><subject>Food Preservation - methods</subject><subject>Food Preservatives - chemistry</subject><subject>Food Preservatives - pharmacology</subject><subject>Food processing</subject><subject>Food quality</subject><subject>Food safety</subject><subject>Food spoilage</subject><subject>Functional foods & nutraceuticals</subject><subject>Humans</subject><subject>Industrial production</subject><subject>Industrial safety</subject><subject>Information processing</subject><subject>Lysine</subject><subject>Metabolites</subject><subject>Micronutrients</subject><subject>Microorganisms</subject><subject>nanocapsules</subject><subject>nanocarriers</subject><subject>Nanoemulsions</subject><subject>Nanofibers</subject><subject>Nanomaterials</subject><subject>Nanoparticles</subject><subject>Nanotechnology</subject><subject>Natamycin</subject><subject>Natural & organic foods</subject><subject>nisin</subject><subject>Nutrient uptake</subject><subject>Phages</subject><subject>Polylysine</subject><subject>Polymers</subject><subject>Preservatives</subject><subject>Review</subject><subject>Sensory properties</subject><subject>Shelf life</subject><subject>Spoilage</subject><subject>sustainable technology</subject><subject>Taste</subject><subject>texture</subject><subject>Vitamins</subject><issn>0273-2289</issn><issn>1559-0291</issn><issn>1559-0291</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkcGOFCEURYnROG3rD7gwlbhxMaU8HnTBctJjq8lEXeiaUBSlNaGghK5OJm78CL_QL5GeajVxoSuSdw-H8C4hj4E-B0qbFxkYBVpTxmvKFcca7pAVCKHKSMFdsqKswZoxqc7Ig5yvKQUmRXOfnKFsABHliny9dAfn4zS6sDe-2sU0zt7shxiq92kIdpi8y1XsSxK7MnLZpUPJD2Xa3lRvTYguWDPl060f377v5tCZxZfPq4tp8oO9zc4rE7pq-9l478Inlx-Se31h3KPTuSYfdy8_bF_XV-9evdleXNUWhdrXPTTIN2oDlimhUDLWctV3ghpEUL1lFlBSFBveb1rDQDHZ2gZV23OQnHJck2eLd0rxy-zyXo9Dts57E1ycs0YQhWScyv-jVIBCxcr61uTpX-h1nFMoHynCwslGwlHIFsqmmHNyvZ7SMJp0o4HqY4t6aVGXFvVti_qofnJSz-3out9XftVWAFyAXKKyyvTn7X9ofwI_K6gu</recordid><startdate>20241001</startdate><enddate>20241001</enddate><creator>Lavanya, M.</creator><creator>Namasivayam, S. 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Karthick Raja ; John, Arun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c359t-f17346961c29593822b49fd50a3319fc2c13803564f6ba21928bc739bf4184043</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Anti-Infective Agents - chemistry</topic><topic>Anti-Infective Agents - pharmacology</topic><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>antimicrobial properties</topic><topic>Antioxidants</topic><topic>Bacteriocins</topic><topic>bacteriophages</topic><topic>Bioactive compounds</topic><topic>Biochemistry</topic><topic>Biological activity</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Clean technology</topic><topic>color</topic><topic>Controlled release</topic><topic>Degradation</topic><topic>dietary supplements</topic><topic>dispersibility</topic><topic>Drug Compounding</topic><topic>Encapsulation</topic><topic>Food</topic><topic>Food additives</topic><topic>Food industry</topic><topic>Food packaging</topic><topic>Food preservation</topic><topic>Food Preservation - methods</topic><topic>Food Preservatives - chemistry</topic><topic>Food Preservatives - pharmacology</topic><topic>Food processing</topic><topic>Food quality</topic><topic>Food safety</topic><topic>Food spoilage</topic><topic>Functional foods & nutraceuticals</topic><topic>Humans</topic><topic>Industrial production</topic><topic>Industrial safety</topic><topic>Information processing</topic><topic>Lysine</topic><topic>Metabolites</topic><topic>Micronutrients</topic><topic>Microorganisms</topic><topic>nanocapsules</topic><topic>nanocarriers</topic><topic>Nanoemulsions</topic><topic>Nanofibers</topic><topic>Nanomaterials</topic><topic>Nanoparticles</topic><topic>Nanotechnology</topic><topic>Natamycin</topic><topic>Natural & organic foods</topic><topic>nisin</topic><topic>Nutrient uptake</topic><topic>Phages</topic><topic>Polylysine</topic><topic>Polymers</topic><topic>Preservatives</topic><topic>Review</topic><topic>Sensory properties</topic><topic>Shelf life</topic><topic>Spoilage</topic><topic>sustainable technology</topic><topic>Taste</topic><topic>texture</topic><topic>Vitamins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lavanya, M.</creatorcontrib><creatorcontrib>Namasivayam, S. 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Karthick Raja</au><au>John, Arun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Developmental Formulation Principles of Food Preservatives by Nanoencapsulation—Fundamentals, Application, and Challenges</atitle><jtitle>Applied biochemistry and biotechnology</jtitle><stitle>Appl Biochem Biotechnol</stitle><addtitle>Appl Biochem Biotechnol</addtitle><date>2024-10-01</date><risdate>2024</risdate><volume>196</volume><issue>10</issue><spage>7503</spage><epage>7533</epage><pages>7503-7533</pages><issn>0273-2289</issn><issn>1559-0291</issn><eissn>1559-0291</eissn><abstract>The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by enhancing the taste and safety of food by utilizing beneficial microorganisms and their antimicrobial metabolites. Current advances in food preservation and processing utilize green technology principles for green preservative formulation, enhancing nutrition and supplying essential micronutrients safely, while also improving quality, packaging, and food safety. Encapsulation is gaining attention for its potential to protect delicate materials from oxidative degradation and extend their shelf life, thereby ensuring optimal nutrient uptake. Nanoencapsulation of bioactive compounds has significantly improved the food, pharmaceutical, agriculture, and nutraceutical industries by protecting antioxidants, vitamins, minerals, and essential fatty acids by controlling release and ensuring delivery to specific sites in the human body. This emerging area is crucial for future industrial production, improving the sensory properties of foods like color, taste, and texture. Research on encapsulated bioactive compounds like bacteriocins, LAB, natamycin, polylysine, and bacteriophage is crucial for their potential antioxidant and antimicrobial activities in food applications and the food industry. This paper reviews nanomaterials used as food antimicrobial carriers, including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers, to protect natural food antimicrobials from degradation and improve antimicrobial activity. This review discusses nanoencapsulation techniques for biopreservative agents like nisin, poly lysine, and natamycin, focusing on biologically-derived polymeric nanofibers, nanocarriers, nanoliposomes, and polymer-stabilized metallic nanoparticles. Nanomaterials, in general, improve the dispersibility, stability, and availability of bioactive substances, and this study discusses the controlled release of nanoencapsulated biopreservative agents.
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| subjects | Anti-Infective Agents - chemistry Anti-Infective Agents - pharmacology Antimicrobial activity Antimicrobial agents antimicrobial properties Antioxidants Bacteriocins bacteriophages Bioactive compounds Biochemistry Biological activity Biotechnology Chemistry Chemistry and Materials Science Clean technology color Controlled release Degradation dietary supplements dispersibility Drug Compounding Encapsulation Food Food additives Food industry Food packaging Food preservation Food Preservation - methods Food Preservatives - chemistry Food Preservatives - pharmacology Food processing Food quality Food safety Food spoilage Functional foods & nutraceuticals Humans Industrial production Industrial safety Information processing Lysine Metabolites Micronutrients Microorganisms nanocapsules nanocarriers Nanoemulsions Nanofibers Nanomaterials Nanoparticles Nanotechnology Natamycin Natural & organic foods nisin Nutrient uptake Phages Polylysine Polymers Preservatives Review Sensory properties Shelf life Spoilage sustainable technology Taste texture Vitamins |
| title | Developmental Formulation Principles of Food Preservatives by Nanoencapsulation—Fundamentals, Application, and Challenges |
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