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Nanoencapsulation of natural products and their role in the preservation and control of contaminations in the food industry

2024Journal article Open access
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dc.contributor.authorRODRIGUES, Sarah de Oliveira
dc.contributor.authorSILVA, João Marcos Oliveira da
dc.contributor.authorBANWO, Kolawole
dc.contributor.authorLIMA, Clara Mariana Gonçalves
dc.contributor.authorAldarhami, Abdu
dc.contributor.authorGuiné, Raquel
dc.contributor.authorVERRUCK, Silvani
dc.contributor.authorPAGNOSSA, Jorge Pamplona
dc.date.accessioned2024-04-02T08:52:10Z
dc.date.available2024-04-02T08:52:10Z
dc.date.issued2024
dc.description.abstractMicrobial resistance is a problem of high notoriety and importance, being investigated in several scientific areas. Directly correlated to the abuse of macrolides in the pandemic context, the difficulty in eliminating resistant microorganisms and the control of bacterial contamination in an industrial food environment have been increasingly worrying nowadays. The present study demonstrates hypotheses of microbial control using the encapsulation of essential oils and products of natural origin through the technology used in nanocomposites. The aid in the prevention and control of microorganisms with high antimicrobial resistance factors in food industry environments can be seen. Furthermore, new approaches and themes applied in the denaturation of pathogenic biofilms and nanoencapsulation and the use of common metals and transition metals are highlighted.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues SO, Silva JMO, Banwo K, Lima CMG, Guiné RPF, Verruck S, Pagnossa JP. (2024) Nanoencapsulation of natural products and their role in the preservation and control of contaminations in the food industry. Food Science and Technology, 44:e00222 (16 pp.).pt_PT
dc.identifier.doi10.5327/fst.00222pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/8358
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectantimicrobial resistancept_PT
dc.subjectessential oilspt_PT
dc.subjectnatural productspt_PT
dc.subjectnanoemulsionspt_PT
dc.subjectfood industrypt_PT
dc.titleNanoencapsulation of natural products and their role in the preservation and control of contaminations in the food industrypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Science and Technologypt_PT
oaire.citation.volume44pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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