Microencapsulation of Natural Food Antimicrobials: Methods and Applications

The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural antimicrobials strong antimicrobial activity low toxicity have been considered as alternatives current commercial preservatives. Nonetheless, these are hardly applied directly to products due issues such flavor or bioavailability. Recent advances in microencapsulation technology the potential provide stable systems antibacterials, which can then be used matrices. In this review, we focus on application of encapsulated agents, essential oils, plant extracts, bacteriocins, etc., extend shelf-life products. advantages drawbacks mainly encapsulation methods, molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation liposome alginate microbeads, discussed. Meanwhile, main applications various products, meat, dairy cereal controlling microbial growth, presented.