Food Antimicrobials Nanocarriers

Table 1

Advantages and disadvantages of nanoencapsulated systems of food antimicrobials.

Delivery system	Physical; morphology	Advantage	Disadvantage	Reference
Nanoemulsions	Liquid	Transparent/translucent systems suitable to use in beverages; Carrier of hydrophobic compounds; Rapid absorption; Toxicological safe; Good shelf stability	Rapid release; Low stability in acidic condition; Low-energy methods are limited in food sector	[13]; [59]
Nanoparticles
(a) Nanospheres	Solid	Large surface-to-volume ratios; Controlled release of insoluble actives	Lack of stability of some actives; High production costs	[60]; [61]
(b) Nanocapsules	Solid	The use of natural polymers such as polysaccharide and proteins can increase bioavailability and biodegradability	Large dispersion of encapsulated actives; A purification process is necessary after the synthesis of nanocapsules	[60]; [61]; [62]; [63]
(c) Solid lipid nanoparticles	Solid	Increase the aqueous solubility of the compound; Produce a prolonged release and decrease the toxic side effects of the compound; Rapid formulation development	Recrystallization risk and; low encapsulation load	[13]; [64]
Liposomes	Liquid	Capability to either encapsulate water-soluble drugs in their cavity or to solubilize lipophilic drugs in their bilayer; Targetability; High stability of compounds in foodstuff with high water content; Large-scale production	Rapid release; Short shelf lives	[65]; [66]; [67]
Nanofibers	Solid	Large surface area and porosity; Possibility of large-scale production; Capability to carry heat sensitive compounds; High gas permeability	Biopolymers solubility limits their use in electrospinning	[68]; [69]; [70]