Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6490513 | Journal of Biotechnology | 2016 | 15 Pages |
Abstract
This review focuses on the enabling contribution of nanoemulsions to the use of EOs as natural preservative agents in food, (a) specifically addressing the formulation and fabrication of stable EO nanoemulsions, (b) critically analyzing the reported antimicrobial activity data, both in vitro and in product, to infer the impact of the delivery system on the mechanisms of action of EOs, as well as (c) discussing the regulatory issues associated with their use in food systems.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Francesco Donsì, Giovanna Ferrari,