Essential Oil Nanoemulsions and Food Applications
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2015, Vol 1, Issue 4
Abstract
Food quality, food preservation, and food safety are the most significant concerns in the food industry currently.1 Moreover, consumers demand for minimally processed foods and ready-to-eat fruits and vegetables because of its convenience since they do not need to process the product later.2 However, minimally processed foods are known for high chances of microbial contamination and high enzymatic activity. When the product is cut, the nutrients inside the fruits and vegetables are exposed to enzymes and microorganisms that will provide decrease of the shelf life.3 Therefore, microbial and enzymatic activity is a leading concern in the food industry in regards to proving food safety and convenience for the consumers. Due to this challenge, food industries have been using chemical substances to inactivate some of the enzymes, and specially, to reduce the microbial population. Nevertheless, these kinds of chemicals are most of the time corrosive, ineffective in the presence of high organic loads, may form organochlorides and may have long-term toxicological implications.3-5 Because of this issue, new technologies are being developed in order to find out new alternatives for replacement of chemical treatments.
Authors and Affiliations
Kanika Bhargava
Keywords
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- EP ID EP544899
- DOI 10.17140/AFTNSOJ-1-115
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