Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems

摘要: Abstract The controversy of the chemical preservatives with serious health issues has shifted food consumers and manufacturers towards use natural preservatives. Therefore, exploitation antimicrobials, such as essential oils bacteriocins etc., is necessary to protect against microbial growth prolong self-life commodities. However, facile degradation these bioactive compounds, along their low water solubility unacceptable taste, e.g. in case oils, pose a great challenge for industry. Encapsulation an innovative promising approach overcome challenges. It ameliorates stability (physical, chemical, thermal) compounds well provides controlled release targeted delivery. This review valuable insights into incorporation encapsulated antimicrobial diverse range formulations, influence on organoleptic characteristics food; interactions various components matrix.