Abstract：
The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by enhancing the taste and safety of food by utilizing beneficial microorganisms and their antimicrobial metabolites. Current advances in food preservation and processing utilize green technology principles for green preservative formulation, enhancing nutrition and supplying essential micronutrients safely, while also improving quality, packaging, and food safety. Encapsulation is gaining attention for its potential to protect delicate materials from oxidative degradation and extend their shelf life, thereby ensuring optimal nutrient uptake. Nanoencapsulation of bioactive compounds has significantly improved the food, pharmaceutical, agriculture, and nutraceutical industries by protecting antioxidants, vitamins, minerals, and essential fatty acids by controlling release and ensuring delivery to specific sites in the human body. This emerging area is crucial for future industrial production, improving the sensory properties of foods like color, taste, and texture. Research on encapsulated bioactive compounds like bacteriocins, LAB, natamycin, polylysine, and bacteriophage is crucial for their potential antioxidant and antimicrobial activities in food applications and the food industry. This paper reviews nanomaterials used as food antimicrobial carriers, including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers, to protect natural food antimicrobials from degradation and improve antimicrobial activity. This review discusses nanoencapsulation techniques for biopreservative agents like nisin, poly lysine, and natamycin, focusing on biologically-derived polymeric nanofibers, nanocarriers, nanoliposomes, and polymer-stabilized metallic nanoparticles. Nanomaterials, in general, improve the dispersibility, stability, and availability of bioactive substances, and this study discusses the controlled release of nanoencapsulated biopreservative agents.
摘要：
食品添加剂的作用是通过延长保质期和限制有害微生物的增殖来保存食品。它们通过利用有益微生物及其抗微生物代谢物增强食品的味道和安全性来防止腐败。当前食品保鲜和加工的进展利用绿色技术原理进行绿色防腐剂配方，加强营养和安全供应必需的微量营养素，在提高质量的同时，包装,和食品安全。封装因其在保护精致材料免受氧化降解并延长其保质期方面的潜力而受到关注，从而确保最佳的营养吸收。生物活性化合物的纳米封装显著改善了食品，Pharmaceutical,农业,和营养食品行业通过保护抗氧化剂，维生素,矿物,和必需脂肪酸通过控制释放和确保递送到人体内的特定部位。这一新兴领域对未来工业生产至关重要,改善食物的感官特性，如颜色，味道,和纹理。对包封的生物活性化合物如细菌素的研究，实验室,纳他霉素,聚赖氨酸,噬菌体对其在食品应用和食品工业中潜在的抗氧化和抗菌活性至关重要。本文综述了纳米材料作为食品抗菌载体,包括纳米乳液，纳米脂质体，纳米粒子，和纳米纤维，保护天然食品抗菌剂免受降解并提高抗菌活性。这篇综述讨论了生物防腐剂如乳酸链球菌素的纳米封装技术，聚赖氨酸,和纳他霉素,专注于生物衍生的聚合物纳米纤维，纳米载体,纳米脂质体，和聚合物稳定的金属纳米颗粒。纳米材料,总的来说,提高分散性，稳定性,和生物活性物质的可用性，本研究讨论了纳米胶囊生物防腐剂的控释。
