ABSTRACT

Microorganisms are of critical importance in the production, processing, storage, and utilization of food. There are three potential outcomes when microorganisms contaminate and/or grow in food products. They may cause disease in humans consuming the product, they may spoil the product, or they may ferment a raw product to produce a new food product. Pathogenic or disease-causing microorganisms can reproduce in foods (bacteria) or are carried by foods to infect a consuming host (parasites, viruses). Bacteria, yeasts, and molds cause food loss through spoilage of foods. Spoilage is manifested by undesirable changes in the avor, odor, appearance, or texture of the food product. There also exist benecial microorganisms among bacteria, yeasts, and molds. These microorganisms are used to produce novel foods through fermentation of milk, cereals, fruits, vegetables, and meats. The resulting products include cheeses, breads, wine, sauerkraut, and pepperoni, respectively, among others. Other benecial microorganisms have been suggested or demonstrated to improve the gastrointestinal health of humans and other animals. These microorganisms are termed probiotics. Nanoparticles may play a role in improving food safety, reducing food spoilage, and

21.1 Introduction .......................................................................................................................... 415 21.2 Nanostructures for Delivery of Antimicrobials and Probiotics ............................................ 416

21.2.1 Nanodelivery Systems of Food Antimicrobials ........................................................ 416 21.2.1.1 Biopolymer Capsules ................................................................................. 416 21.2.1.2 Liposomes .................................................................................................. 417 21.2.1.3 Surfactant Micelles/Microemulsions ......................................................... 417 21.2.1.4 Nanoemulsions ........................................................................................... 418 21.2.1.5 Solid Lipid Nanoparticles .......................................................................... 419

21.2.2 Nanostructures for Coating Probiotics ..................................................................... 419 21.3 Practical Aspects of Nanoparticle Applications ................................................................... 420

21.3.1 Matrix Property Aspects .......................................................................................... 421 21.3.2 Processing Aspects ................................................................................................... 421

21.4 Specic Challenges in the Application of Micelles, Liposomes, and Nanoemulsions ........ 422 21.4.1 Micelles and Microemulsions ................................................................................... 422 21.4.2 Liposomes ................................................................................................................. 423 21.4.3 Nanoemulsions .......................................................................................................... 423

21.5 Concluding Remarks ............................................................................................................ 423 References ......................................................................................................................................424

delivering probiotics. Nanoparticles have a potential role in making food safer by delivering natural food antimicrobials to bacterial and viral pathogen targets to inactivate (bacteria and viruses) or inhibit (bacteria) their reproduction and growth. Against food spoilage bacteria, yeasts, and molds, nanoparticles can be used to deliver or potentiate the efcacy of natural and traditional antimicrobials to extend the shelf life of food products and reduce food loss. For human health and wellness, engineered nanostructures may be able to protect probiotic microorganisms and target their delivery to the gastrointestinal tract, thus improving gut health.