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- W3016203882 abstract "Abstract Contamination of microorganisms such as bacteria, molds, and yeast growth in food products represented spoilage and food safety hazards. Control of microbial contamination such as the application of antimicrobial agents, coatings, and films are the alternative food preservation methods. In order to improve the effectiveness of food preservation methods, novel nanotechnology-based nanostructures have been engineered. Active agents with antimicrobial and antioxidant activities can be used with new engineered nanomaterials. Nanoscale materials inorganic or organic-based, including polysaccharides, protein, and lipids based on their chemical composition and functional groups have been developed for food and agricultural applications. The efficiency of active agents is based on the release of the antimicrobial agent from the nanostructures to the food surface or food surround atmosphere at the required amount for antimicrobial inhibition to meet the usage requirements for the food industry. Choosing the proper nanocarriers according to the encapsulating agent properties especially for active agents encapsulations is very critical for the encapsulation efficiency, loading capacity, stability, controlled and/or sustained-release property. In nano delivery systems, each system has different challenges such as physical, chemical stability, and release properties. Progress in the production of nanomaterials for antibacterial and antifungal applications on food products will have a more potent impact on food industries and markets in the near future. The purpose of this section is to focus on the developed nanomaterials as novel vehicles for the delivery of antimicrobial compounds or as main antimicrobial materials to control spoilage and pathogen microorganisms and for food preservation applications." @default.
- W3016203882 created "2020-04-17" @default.
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- W3016203882 date "2020-01-01" @default.
- W3016203882 modified "2023-10-17" @default.
- W3016203882 title "Emerging antibacterial and antifungal applications of nanomaterials on food products" @default.
- W3016203882 doi "https://doi.org/10.1016/b978-0-12-819943-5.00027-0" @default.
- W3016203882 hasPublicationYear "2020" @default.
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