Journal
CURRENT OPINION IN FOOD SCIENCE
Volume 14, Issue -, Pages 78-84Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.cofs.2017.01.012
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Funding
- National Institute of Health [2012DAN807]
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Recently natural antimicrobials have attracted a great deal of attention from the food industry. Innovations in food packaging have also been focused on the incorporation of these active additives in polymer matrices with the purpose of extending foods shelf life. Essential oils (EOs) from aromatic plants are potent antimicrobial agents. However, their volatility, low solubility in water, and susceptibility for oxidation limits their use. EOs encapsulation is one of the options to reduce these effects and to improve their biological activities. In this review, the relevance of EOs encapsulation and their incorporation into food packaging are discussed. Application of active antimicrobial packaging, based on encapsulated EOs, to foods is also addressed to evaluate their influence in food shelf life.
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