“…Considering the food industry, lipid nanoparticles have some advantages over other systems, such as biocompatibility, low toxicity, ease for large-scale production, and no need to use organic solvents to prepare the formulation [ 22 , 25 ]. Previous studies reported the successful loading of EOs into NLCs and showed they were efficient for protection, production of fortified food products, and as a potential natural food preservative [ 21 , 22 , 24 , 25 , 26 , 27 , 28 ]. Furthermore, since these nanoparticles are composed of lipids, they have the ability to interact with several bacterial and fungal cell types and can also facilitate the antimicrobial activity of EOs by improving the diffusion properties through biological membranes due to the nanosized and lipophilic nature [ 28 ].…”