Antimicrobial-loaded nanocarriers for food packaging applications

Bahrami, Arash; Delshadi, Rana; Assadpour, Elham; Jafari, Seid Mahdi; Williams, Leonard

doi:10.1016/j.cis.2020.102140

Cited by 210 publications

(104 citation statements)

References 121 publications

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“…As mentioned in the last section, there are several routes available for delivering antivirals, each with its own specific biological barriers that can decrease the effectiveness of antivirals. Nanoparticle-based delivery systems have considerable potential to overcome a number of these barriers and therefore increase the efficacy of antivirals ( [ 13 , 97 ], Cojocaru, Botezat et al 2020). In general, an effective antiviral delivery system should have a number of features: It should be able to encapsulate an appropriate concentration of the antiviral agent to achieve the desired goal, i.e., enough to prevent or treat viral infection without causing undesirable side-effects or toxicity; It should be in a physical form that is suitable for the chosen delivery route, e.g.…”

Section: Antiviral Substances and Their Mechanisms Of Actionmentioning

confidence: 99%

Development of nanoparticle-delivery systems for antiviral agents: A review

Delshadi¹,

Bahrami

McClements

et al. 2021

Journal of Controlled Release

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Section: Antiviral Substances and Their Mechanisms Of Actionmentioning

confidence: 99%

Development of nanoparticle-delivery systems for antiviral agents: A review

Delshadi¹,

Bahrami

McClements

et al. 2021

Journal of Controlled Release

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“…To date, only nisin (marketed as Nisaplin and other brand names) and pediocin PA-1/AcH and Micocin® have been approved for use as food additives by the FDA. Although their use has not been formally approved in fruits and vegetables, many studies have evaluated their use in fruits and vegetables as they act as natural antimicrobials and alternatives to chemical food preservatives [ 129 , 142 ]. In fact, an indirect way of introducing bacteriocins into foods is being implemented, so that producer strains can be inoculated to fresh produce, to produce bacteriocins in situ [ 38 ].…”

Section: Antimicrobial Effects Of Metabolites Of Lactic Acid Bactementioning

confidence: 99%

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

et al. 2020

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Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.

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“…Nano-encapsulated phytochemicals demonstrated strong efficacy over the free form because of the increased surface area, protection of encapsulated compounds from internal and external environmental conditions ( Prakash et al., 2020 ). Nanocarriers can protect bioactive phytochemical compounds against thermal and photodegradation and further provide controlled release of antifungal compounds for the development of active packaging for maintaining the integrity of food/feed during storage and protection from fungal growth and mycotoxin contamination ( Bahrami et al, 2020 ). They also caused reduced toxic effects of these plant-based drugs ( Pushpalatha et al., 2018 ; Sajid et al., 2019 ).…”

Section: Innovative Technology For Mycotoxin Detoxificationmentioning

confidence: 99%

The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins

Makhuvele

Naidu

Gbashi

et al. 2020

Heliyon

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Mycotoxins present a great concern to food safety and security due to their adverse health and socio-economic impacts. The necessity to formulate novel strategies that can mitigate the economic and health effects associated with mycotoxin contamination of food and feed commodities without any impact on public health, quality and nutritional value of food and feed, economy and trade industry become imperative. Various strategies have been adopted to mitigate mycotoxin contamination but often fall short of the required efficacy. One of the promising approaches is the use of bioactive plant components/metabolites synergistically with mycotoxin-absorbing components in order to limit exposure to these toxins and associated negative health effects. In particular, is the fabrication of β-cyclodextrin-based nanosponges encapsulated with bioactive compounds of plant origin to inhibit toxigenic fungi and decontaminate mycotoxins in food and feed without leaving any health and environmental hazard to the consumers. The present paper reviews the use of botanicals extracts and their phytochemicals coupled with β-cyclodextrin-based nanosponge technology to inhibit toxigenic fungal invasion and detoxify mycotoxins.

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Antimicrobial-loaded nanocarriers for food packaging applications

Cited by 210 publications

References 121 publications

Development of nanoparticle-delivery systems for antiviral agents: A review

Development of nanoparticle-delivery systems for antiviral agents: A review

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins

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