Details

Autor(en) / Beteiligte

• Castro-Rosas, Javier
• Ferreira-Grosso, Carlos Raimundo
• Gómez-Aldapa, Carlos Alberto
• Rangel-Vargas, Esmeralda
• Rodríguez-Marín, María Luisa
• Guzmán-Ortiz, Fabiola Araceli
• Falfan-Cortes, Reyna Nallely

Titel

Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review

Ist Teil von

• Food research international, 2017-12, Vol.102, p.575-587

Ort / Verlag

Canada: Elsevier Ltd

Erscheinungsjahr

2017

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Food safety and microbiological quality are major priorities in the food industry. In recent years, there has been an increasing interest in the use of natural antimicrobials in food products. An ongoing challenge with natural antimicrobials is their degradation during food storage and/or processing, which reduces their antimicrobial activity. This creates the necessity for treatments that maintain their stability and/or activity when applied to food. Microencapsulation of natural antimicrobial compounds is a promising alternative once this technique consists of producing microparticles, which protect the encapsulated active substances. In other words, the material to be protected is embedded inside another material or system known as wall material. There are few reports in the literature about microencapsulation of antimicrobial compounds. These published articles report evidence of increased antimicrobial stability and activity when the antimicrobials are microencapsulated when compared to unprotected ones during storage. This review focuses mainly on natural sources of antimicrobial compounds and the methodological approach for encapsulating these natural compounds. Current data on the microencapsulation of antimicrobial compounds and their incorporation into food suggests that 1) encapsulation increases compound stability during storage and 2) encapsulation of antimicrobial compounds reduces their interaction with food components, preventing their inactivation. [Display omitted] •Antimicrobial compounds can be degraded during storage and incorporation into food.•Microencapsulation is an alternative for protecting antimicrobial compounds.•Natural antimicrobial microcapsules can be produced using different methods.