Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

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Natural antimicrobial agents have been investigated as alternatives to synthetic ones for ensuring food safety
and quality. However, the practical use of these preservatives in the food industry is limited due to their negative
impact on the odor and taste of food products, as well as the early loss of functionality due to their rapid diffusion
and interaction with food components. The incorporation of natural antimicrobial agents into edible coatings has been
investigated to control diffusion of active compounds and maintain their concentrations at a critical level on a food
surface. Recently, nanoencapsulating and multilayered/nanolaminate delivery systems have emerged as promising tools
to enhance the functionality of edible coatings. This review highlights the potential use of polymeric edible coatings for
the incorporation of natural antimicrobial agents and the improvement of their controlled release in food systems. The
methods used to assess the antimicrobial activity of encapsulated natural antimicrobial agents and the most recent findings
regarding the application of nanoencapsulating and multilayered/nanolaminate delivery systems in food products are also
discussed.
Authors: 
Hajer Aloui
Authors: 
Khaoula Khwaldia
Publisher: 
Institute of Food Technologists
Year: 
2,016