Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/13837/
https:// doi.org/10.1016/j.foodres.2018.05.066 |
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| Title |
Essential oil based nanoemulsions to improve the microbial quality of
minimally processed fruits and vegetables: A review.
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| Creator |
Anand, Prakash
Revathy, Baskaran Nithyanand, P. Vadivel, V. |
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| Subject |
23 Vegetables
24 Fruits 03 Essential oils |
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| Description |
Due to the convenience and nutritional value, minimally processed fruits and vegetables (MPFV) are one of the
rapid growing sectors in the food industry. However, their microbiological safety is a cause of great concern.
Essential oils (EOs), known for potent antimicrobial efficacy have been shown to reduce microbial load in MPFV,
but their low water solubility, high volatility and strong organoleptic properties limit their wide use.
Encapsulating EOs to nanoemulsion offers a viable remedy for such limitations. Due to the unique properties of
the EOs nanoemulsion, there has been an increasing interest in their fabrication and use in food system. The
present review article encompasses the overview of the prominent microflora present in MPFV, the recent developments
on the fabrication and stability of EOs based nanoemulsion, their in vitro antimicrobial activity and
their application in MPFV. This review also discusses the EOs based nanoemulsions antimicrobial mechanism of
action and their regulatory issues related to their use. Application of EOs based nanoemulsion either as washing
disinfectant or with incorporation into edible coatings have been shown to considerably improve the microbial
quality and safety of MPFV. This efficacy has been further shown to increase when combined with other hurdles.
However, further studies are required on the toxicity of EOs based nanoemulsion to assure its commercial exploitation.
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| Date |
2018
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13837/1/Food%20Research%20International%20111%20%282018%29%20509%E2%80%93523.pdf
Anand, Prakash and Revathy, Baskaran and Nithyanand, P. and Vadivel, V. (2018) Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review. Food Research International, 111. pp. 509-523. |
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