Micro and nanoencapsulation of essential oils with antimicrobial activity and their application in food preservation: A systematic review
DOI:
https://doi.org/10.57188/manglar.2024.058Keywords:
spray drying, encapsulation, volatile oils, antimicrobial, foodsAbstract
Due to their antimicrobial activity, essential oils (EO) are being used in food preservation, however, their application is affected by their volatility and sensitivity to environmental factors. The application of techniques such as microencapsulation and nanoencapsulation have proven to be able to overcome these limitations. Therefore, the objective of this review is to systematically analyze the advances in microencapsulation and nanoencapsulation of essential oils with antimicrobial activity for food preservation. The present review was developed under the PRISMA systematic review methodology. Using the words microencapsulation, nanoencapsulation, essential oil, antimicrobial in the Science Direct and Scopus databases, 746 articles were identified, of which 33 were selected according to inclusion and exclusion criteria. In vitro and in situ studies show that micro and nanoencapsulation significantly improve the antimicrobial activity of EOs. Its application in the preservation of meat products, fruits, seeds, legumes and cereals has proven to be effective, inhibiting pathogenic bacteria and molds, making it a promising and safe alternative in food preservation.
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