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Delivery Systems for Introduction of Natural Antimicrobials into Foods

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Microbial Control and Food Preservation

Part of the book series: Food Microbiology and Food Safety ((RESDEV))

Abstract

Antimicrobials are to a large extent less active in complex food matrices compared to their activity in model microbiological systems. Minimum inhibitory concentration (MIC), i.e. the minimum concentration required to inhibit microbial growth for a specific time period, generally increases when the antimicrobial is tested in a select food system. The increases in MIC depend on the nature of the antimicrobial, composition and structure of the food system. Several factors governing this limitation should be carefully considered when designing and selecting a suitable delivery system for antimicrobials. A delivery system is able to protect food antimicrobials from interfering food components and improves delivery of the food antimicrobials to the site where they can be active. Attributes of efficient delivery systems or carriers include Generally regarded as safe (GRAS) status, biocompatible with no side-effects, inexpensive and stability during processing and storage. Furthermore, delivery system should be able to (1) preserve the functionality of the embedded compounds until the time of delivery, and (2) deliver the preserved form effectively at the target site with predictable release profiles. Delivery systems can be made up of naturally occurring polymers and polysaccharides, synthetic polymer or nanomaterials to tailor encapsulation and delivery of antimicrobials (Janaswamy et al., Carbohydr Polym 94:209–215, 2013; Janaswamy and Youngren, Food Funct 3:503–507, 2012; McClements et al., Crit Rev Food Sci Nutr 49:577–606, 2009). These delivery systems present exciting opportunity for food technologists to enhance bioavailability, stability, sustained activity and shelf-life of food through encapsulation and controlled release.

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Author information

Authors and Affiliations

  1. Department of Agricultural and Biosystems Engineering, South Dakota State University, Manteca, CA, USA

    Shalini Mishra

  2. Department of Human Environmental Sciences, University of Central Oklahoma, Edmond, OK, USA

    Kanika Bhargava

Authors
  1. Shalini Mishra
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  2. Kanika Bhargava
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Correspondence to Kanika Bhargava .

Editor information

Editors and Affiliations

  1. Residue Chemistry and Predictive, Microbiology Research Unit, Eastern Regional Research Center, USDA-Agricultural Research Service, Wyndmoor, Pennsylvania, USA

    Vijay K. Juneja

  2. BioMerieux, Inc., Hazelwood, Missouri, USA

    Hari P. Dwivedi

  3. Department of Animal Sciences, Center for Meat Safety and Quality, Colorado State University, Fort Collins, Colorado, USA

    John N. Sofos

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Mishra, S., Bhargava, K. (2017). Delivery Systems for Introduction of Natural Antimicrobials into Foods. In: Juneja, V., Dwivedi, H., Sofos, J. (eds) Microbial Control and Food Preservation. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-7556-3_8

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