ABSTRACT
In recent years, there has been growing interest in eco-innovation techniques, as a frontier in the development of new materials, using plant-based oils. Innovative production methods are implemented for design of novel food structures in order to develop plant oil-based functional foods that prevent diseases and promote health. This leads to rapidly expanding field of nanotechnology, with applications in food sector. Production of oil from different plants recognizes several possibilities for technological development through the use of nanomaterials. Successful application of these plant-based oils as food supplements or antimicrobials for eradication or prevention of food pathogens, including bacteria and fungi, constitutes one of the great challenges. This chapter discusses the plant oil-based nanoformulations for the enhancement of flavor, incorporation of antimicrobial nanoparticles into food, and enhancement of shelf life. Nano-based food processing and resulting products can change color, flavor, or sensory characteristics. They also modify the dietary functionality and remove chemicals or pathogens from food. Innovations in food packaging have also been described on the incorporation of these active additives in polymer matrices, with the purpose of enhancing the shelf life of food. These represent an interesting option for the multidisciplinary field by opening new directions in the application of plant-based oils as nutrient supplements as well as design of modified surfaces with desired and controlled antimicrobial properties.
