Nanoencapsulation of antimicrobial agents and antimicrobial effect of silver nanoparticles

Abstract

Nanotechnology is an advanced field that stretches out over a wide scope of various scientific areas. In food science and technology, nanomaterials and nanoparticles are used to enhance food quality and also used as antimicrobial agents, and packaging materials to enhance food safety. One of the major concerns related to food processing is the microbial activity leading to food spoilage. Other than traditional encapsulation systems, nanoparticles can result in efficient encapsulation known as nanoencapsulation. Antimicrobial food agents can be protected using nanoencapsulation which helps in the controlled delivery to specific sites for improving cellular absorption resulting in high antimicrobial activity. Spray drying, high-pressure valve homogenization, microfluidization, ultrasonication, and hot and cold homogenization are some methods used to prepare nanoencapsulation. Biopolymer-based nanoparticles can be delivered into food formulations by nanocarriers such as nanoliposome, lipid nanocarriers, nanoemulsions, and nanofibers. Recently, the metal nanoparticle has been commonly used in food industries; especially, silver nanoparticles (AgNP) is extensively used due to its antimicrobial property. This chapter discusses the nanoencapsulation of antimicrobial agents and their preparing methods, types of nanoencapsulation systems, and the antimicrobial effect of AgNP nanoparticles.