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An Antimicrobial Fabric Using Nano-Herbal Encapsulation of Essential Oils

An Antimicrobial Fabric Using Nano-Herbal Encapsulation of Essential Oils

Published on: April 7, 2023

Novel natural food antimicrobials.

Vijay K Juneja¹, Hari P Dwivedi, Xianghe Yan

¹U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA. vijay.juneja@ars.usda.gov

Annual Review of Food Science and Technology

|March 6, 2012

Summary

This summary is machine-generated.

Naturally occurring antimicrobial compounds offer natural food preservation solutions. This review explores their mechanisms, applications, and future potential in extending food shelf life and quality.

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Area of Science:

Food Science
Microbiology
Natural Product Chemistry

Background:

Naturally occurring antimicrobial compounds are vital for host defense and can serve as food preservatives.
Compounds from plants, animals, and microorganisms show potential against food spoilage and pathogens.
Examples include nisin, plant essential oils, and natamycin, with established antimicrobial properties.

Purpose of the Study:

To review natural antimicrobial compounds for food preservation applications.
To discuss their mechanisms of action, influencing factors, and use in hurdle technology.
To explore future prospects for natural antimicrobials in the food industry.

Main Methods:

Literature review of natural antimicrobial compounds.
Analysis of their application as individual agents or in combination with other hurdles.
Examination of mechanisms of action and factors affecting efficacy.

Main Results:

Natural antimicrobials are effective against spoilage and pathogenic microorganisms.
Their application in food processing is growing, but efficacy and regulation require further definition.
Combinatorial approaches with other hurdles can enhance effectiveness.

Conclusions:

Natural antimicrobial compounds hold significant promise for food preservation.
Further research is needed to optimize their application, understand consumer acceptance, and clarify regulatory frameworks.
Future prospects involve integrating these compounds into innovative food processing strategies.