Micro y nanoencapsulación de aceites esenciales con actividad antimicrobiana y su aplicación en la conservación de alimentos: Una revisión sistemática
DOI:
https://doi.org/10.57188/manglar.2024.058Palabras clave:
secado por aspersión, encapsulación, aceites volátiles, antimicrobiano, alimentosResumen
Debido a su actividad antimicrobiana, los aceites esenciales (AE) están siendo utilizados en la conservación de alimentos, sin embargo, su aplicación se ve afectada por su volatilidad y sensibilidad a factores ambientales. La aplicación de técnicas como la microencapsulación y nanoencapsulación han demostrado ser capaces de superar estas limitaciones. Por ello, el objetivo de esta revisión es analizar de manera sistemática los avances en la microencapsulación y nanoencapsulación de aceites esenciales con actividad antimicrobiana para la conservación de alimentos. La presente revisión se desarrolló bajo la metodología para revisiones sistemáticas PRISMA. Mediante las palabras microencapsulation, nanoencapsulation, essential oil, antimicrobial en las bases de datos de Science Direct y Scopus, se identificaron 756 artículos, de los cuales 33 fueron seleccionados según los criterios de inclusión y exclusión. Los estudios in vitro e in situ evidencian que la micro y nanoencapsulación mejora significativamente la actividad antimicrobiana de los AE. Su aplicación en la conservación de productos cárnicos, frutas, semillas, legumbres y cereales ha demostrado ser efectiva, inhibiendo bacterias patógenas y mohos, logrando ser una alternativa prometedora y segura en la conservación de los alimentos.
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Derechos de autor 2024 Laumer Tocto-Yajahuanca, Lesly Edith Yata-Franco, Rafael Julián Malpartida-Yapias
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
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