Nanoencapsulation of volatile plant essential oils: a paradigm shift in food industry practices
Essential oils (EOs) are plant aromas used in the food industry. They have attracted considerable attention due to their diverse properties, i.e., antimicrobial, antifungal, and antioxidant activities, with natural aroma and flavor as beneficial food additives. However, the instability, degradabilit...
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| Format: | Article |
| Language: | English |
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Maximum Academic Press
2024-07-01
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| Series: | Food Innovation and Advances |
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| Online Access: | https://www.maxapress.com/article/doi/10.48130/fia-0024-0028 |
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| author | Arooj Rehman Sheikh Ricardo A. Wu-Chen Anam Matloob Muhammad Huzaifa Mahmood Miral Javed |
| author_facet | Arooj Rehman Sheikh Ricardo A. Wu-Chen Anam Matloob Muhammad Huzaifa Mahmood Miral Javed |
| author_sort | Arooj Rehman Sheikh |
| collection | DOAJ |
| description | Essential oils (EOs) are plant aromas used in the food industry. They have attracted considerable attention due to their diverse properties, i.e., antimicrobial, antifungal, and antioxidant activities, with natural aroma and flavor as beneficial food additives. However, the instability, degradability, and hydrophobicity of EOs have limited their practical use in the food industry. Nanoencapsulation, a process where EOs are enclosed in a protective shell at the nanoscale, promises to enhance the biological properties of EOs. This process empowers EOs with excellent physiochemical stability and solubility, allowing for better distribution in food systems and controlled release for prolonged availability of EOs without rapid evaporation and instability. This review summarizes the recent works on encapsulating EOs to enhance their biological properties, providing a comprehensive overview of various specific nano-carriers and their applications in the food industry. |
| format | Article |
| id | doaj-art-8b3c5fa34d9541968bd29fe406eaed18 |
| institution | OA Journals |
| issn | 2836-774X |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Maximum Academic Press |
| record_format | Article |
| series | Food Innovation and Advances |
| spelling | doaj-art-8b3c5fa34d9541968bd29fe406eaed182025-08-20T02:12:30ZengMaximum Academic PressFood Innovation and Advances2836-774X2024-07-013330531910.48130/fia-0024-0028fia-0024-0028Nanoencapsulation of volatile plant essential oils: a paradigm shift in food industry practicesArooj Rehman Sheikh0Ricardo A. Wu-Chen1Anam Matloob2Muhammad Huzaifa Mahmood3Miral Javed4College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaInstitute of Food Science & Technology, Fuzhou University, Fuzhou 350108, Fujian, ChinaCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaDepartment of Agricultural and Food Sciences, University of Bologna, Viale G. Fanin 44, 40127 Bologna, ItalyCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaEssential oils (EOs) are plant aromas used in the food industry. They have attracted considerable attention due to their diverse properties, i.e., antimicrobial, antifungal, and antioxidant activities, with natural aroma and flavor as beneficial food additives. However, the instability, degradability, and hydrophobicity of EOs have limited their practical use in the food industry. Nanoencapsulation, a process where EOs are enclosed in a protective shell at the nanoscale, promises to enhance the biological properties of EOs. This process empowers EOs with excellent physiochemical stability and solubility, allowing for better distribution in food systems and controlled release for prolonged availability of EOs without rapid evaporation and instability. This review summarizes the recent works on encapsulating EOs to enhance their biological properties, providing a comprehensive overview of various specific nano-carriers and their applications in the food industry.https://www.maxapress.com/article/doi/10.48130/fia-0024-0028antifungalantimicrobialbiological activitycontrolled release mechanism. |
| spellingShingle | Arooj Rehman Sheikh Ricardo A. Wu-Chen Anam Matloob Muhammad Huzaifa Mahmood Miral Javed Nanoencapsulation of volatile plant essential oils: a paradigm shift in food industry practices Food Innovation and Advances antifungal antimicrobial biological activity controlled release mechanism. |
| title | Nanoencapsulation of volatile plant essential oils: a paradigm shift in food industry practices |
| title_full | Nanoencapsulation of volatile plant essential oils: a paradigm shift in food industry practices |
| title_fullStr | Nanoencapsulation of volatile plant essential oils: a paradigm shift in food industry practices |
| title_full_unstemmed | Nanoencapsulation of volatile plant essential oils: a paradigm shift in food industry practices |
| title_short | Nanoencapsulation of volatile plant essential oils: a paradigm shift in food industry practices |
| title_sort | nanoencapsulation of volatile plant essential oils a paradigm shift in food industry practices |
| topic | antifungal antimicrobial biological activity controlled release mechanism. |
| url | https://www.maxapress.com/article/doi/10.48130/fia-0024-0028 |
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