Nano/microencapsulated natural antimicrobials to control the spoilage microorganisms and pathogens in different food products

The continuous increase of consumers' expectation for healthy foods formulated by natural compounds increases the demand for substituting the synthetic/chemical antimicrobial agents with the natural ingredients for improving food shelf-life and food safety. But the main challenge with applying these natural compounds is their sensitivity to process/storage condition and deterioration within final products. Nano/microencapsulation technology is rapidly growing in the food industry, especially in designing delivery systems for bioactive compounds. Incorporated-natural antimicrobials into food-grade encapsulation systems has been widely used for enhancing their stability in various environments and controlling their release within the product; ultimately improving the food safety. The main objective of this review is to consider the role of different nano/microencapsulation systems for improving the efficiency of natural antimicrobials against both foodborne pathogens and spoilage-causing microorganisms. Also, application of encapsulated natural antimicrobials in different food categories and their formulation will be discussed.

Automated summary

Consumers' increasing preference for healthy foods formulated by natural compounds has led to a rise in demand for substituting synthetic antimicrobial agents with natural ingredients in order to enhance food shelf-life and safety. However, challenges arise in the application of these natural compounds due to their sensitivity to processing/storage conditions and potential deterioration in final products. The development of nano/microencapsulation technology offers a promising solution for improving the stability and efficacy of natural antimicrobials in various food environments.