Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the Literature

Handray Fernandes de Souza; Fabio Ribeiro dos Santos; Jeferson Silva Cunha; Flaviana Coelho Pacheco; Ana Flávia Coelho Pacheco; Maria Eduarda Marques Soutelino; Caio Cesar Nemer Martins; Irene Andressa; Ramon da Silva Rocha; Adriano Gomes da Cruz; Paulo Henrique Costa Paiva; Igor Viana Brandi; Eliana Setsuko Kamimura

doi:10.3390/foods13142197

Foods (Jul 2024)

Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the Literature

Handray Fernandes de Souza,
Fabio Ribeiro dos Santos,
Jeferson Silva Cunha,
Flaviana Coelho Pacheco,
Ana Flávia Coelho Pacheco,
Maria Eduarda Marques Soutelino,
Caio Cesar Nemer Martins,
Irene Andressa,
Ramon da Silva Rocha,
Adriano Gomes da Cruz,
Paulo Henrique Costa Paiva,
Igor Viana Brandi,
Eliana Setsuko Kamimura

Affiliations

Handray Fernandes de Souza: Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Fabio Ribeiro dos Santos: Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil
Jeferson Silva Cunha: Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil
Flaviana Coelho Pacheco: Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil
Ana Flávia Coelho Pacheco: Instituto de Laticínios Cândido Tostes, Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Lieutenant Luiz de Freitas, 116, Juiz de Fora 36045-560, MG, Brazil
Maria Eduarda Marques Soutelino: Department of Food Technology, College of Veterinary, Fluminense Federal University, Niterói 24230-340, RJ, Brazil
Caio Cesar Nemer Martins: Forest Engineering Department, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil
Irene Andressa: Department of Food Technology, Federal University of Viçosa, University Campus, Viçosa 36570-900, MG, Brazil
Ramon da Silva Rocha: Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Adriano Gomes da Cruz: Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro 20270-021, RJ, Brazil
Paulo Henrique Costa Paiva: Instituto de Laticínios Cândido Tostes, Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Lieutenant Luiz de Freitas, 116, Juiz de Fora 36045-560, MG, Brazil
Igor Viana Brandi: Institute of Agricultural Sciences, Federal University of Minas Gerais, Av. Universitária, 1000, Montes Claros 39404-547, MG, Brazil
Eliana Setsuko Kamimura: Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil

DOI: https://doi.org/10.3390/foods13142197
Journal volume & issue: Vol. 13, no. 14
p. 2197

Abstract

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This literature review explores cutting-edge microencapsulation techniques designed to enhance the antimicrobial efficacy of essential oils in dairy products. As consumer demand for natural preservatives rises, understanding the latest advancements in microencapsulation becomes crucial for improving the shelf life and safety of these products. The bibliometric analysis utilized in this review highlighted a large number of documents published on this topic in relation to the following keywords: essential oils, AND antimicrobials, AND dairy products, OR microencapsulation. The documents published in the last 11 years, between 2013 and 2023, showed a diversity of authors and countries researching this topic and the keywords commonly used. However, in the literature consulted, no study was identified that was based on bibliometric analysis and that critically evaluated the microencapsulation of essential oils and their antimicrobial potential in dairy products. This review synthesizes findings from diverse studies, shedding light on the various encapsulation methods employed and their impact on preserving the quality of dairy goods. Additionally, it discusses the potential applications and challenges associated with implementation in the dairy industry. This comprehensive analysis aims to provide valuable insights for researchers, food scientists, and industry professionals seeking to optimize the use of essential oils with antimicrobial properties in dairy formulations.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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Abstract

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