An upsurge in the global demand for safe and healthy food with minimal synthetic preservatives has raised the need for natural antimicrobial agents. Plant based products, especially essential oils (EOs) exhibit strong antimicrobial activities that could play a significant role as a novel source of food preservatives. However, hydrophobicity, high volatility, susceptibility to oxidation, low stability and solubility limit the uses of essential oils. Therefore, nanoencapsulation could be promising technique to address these limitations as it prevents the exposure and degradation of essential oils, by creating a physical barrier that protects the bioactive constituents. Furthermore, it also facilitates their controlled release, resulting into enhanced bioavailability as well as efficacy in the food system. Present review highlights the various encapsulating methods and provides insight about some encapsulated essential oils and their bioactive properties.
Through a green approach using water as a solvent, nanorods of Gd(OH)3 in the diameter range of 15–50[Formula: see text]nm and lengths varying from 40[Formula: see text]nm to 290[Formula: see text]nm were synthesized at low temperatures with high crystallinity. The as-prepared Gd(OH)3 nanorods were characterized by various methods like XRD, TGA, TEM, etc. The effect of reaction time, base and surface directing agent on the crystallinity and morphology of Gd(OH)3 powders were also investigated. Further, through a similar route Eu doped Gd(OH)3 nanorods were also prepared (showing a similar morphology as undoped powders) that were annealed at modest temperatures to obtain Eu:Gd2O3 powders and their photoluminescence properties were analyzed.
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