| Autor: |
Cacciatore FA; Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil., Brandelli A; Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.; Centro de Nanociência e Nanotecnologia, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil., Malheiros PDS; Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil. |
| Jazyk: |
angličtina |
| Zdroj: |
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (22), pp. 3771-3782. Date of Electronic Publication: 2020 Aug 19. |
| DOI: |
10.1080/10408398.2020.1806782 |
| Abstrakt: |
The elimination of microbial surface contaminants is one of the most important steps in Good Manufacturing Practices in order to maintain food safety. This is usually achieved by detergents and chemical sanitizers, although an increased demand exists for the use of natural products for disinfection purposes. Several natural substances present antibacterial activity against the main foodborne pathogens, demonstrating great potential for use in the food industry. Some difficulties such as high volatility, residual taste and/or degradation by exposure to harsh processing conditions have been reported. Nanoparticle encapsulation appears as a strategy to protect bioactive compounds, maintaining their antimicrobial activity and providing controlled release as well. This article presents the potential of natural antimicrobials and their combination with nanotechnological strategies as an alternative for food surface disinfection and prevent microbial biofilm formation. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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