Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products
Abstract
Plant extracts, well known for their antibacterial and antioxidant activity, have potential to be widely used preservatives in the food industry as natural alternatives to numerous synthetic additives which have adverse impacts on health and the environment. Most plant compounds and extracts are generally recognized as safe (GRAS). The use of preservatives is of great importance for perishable foods such as meat and milk, which, along with their products, are commonly consumed food items globally. However, the bioavailability of plant compounds could be diminished by their interaction with food components, processing, and storage. Nanoencapsulation of plant extracts, especially essential oils, is an effective method for their application in food model systems. This technique increases the bioactivity of plant compounds by increasing their physical stability and reducing their size, without negative effects on organoleptic properties. Furthermore, a recent study showed that plant extrac...ts act as good bioreductants for biosynthesis of nanoparticles. This so-called green synthesis method using plant extracts is a rapid, relatively inexpensive, safe, and efficient method for synthesis of nanoparticles including silver, gold, iron, lead, copper, cobalt, palladium, platinum, zinc, zinc oxide, titanium oxide, magnetite, and nickel. Some of these nanoparticles have antimicrobial potential which is why they are of great interest to the food industry. In this chapter, the nanoencapsulation of plant extracts and plant extract-mediated synthesis of nanoparticles and their potential application in order to improve the safety and quality and prolong the shelf life of meat and milk products are reviewed and discussed.
Keywords:
Essential oils / Food safety / Green synthesis of nanoparticles / NanoencapsulationSource:
Plant Nanobionics: Volume 1, Advances in the Understanding of Nanomaterials Research and Applications, 2019, 201-253Publisher:
- Springer International Publishing
DOI: 10.1007/978-3-030-12496-0_10
ISBN: 978-3-030-12496-0
Scopus: 2-s2.0-85074833154
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Institution/Community
Fakultet veterinarske medicineTY - CHAP AU - Bošković, Marija AU - Glišić, Milica AU - Đorđević, Jasna AU - Baltić, Milan Ž. AU - Prasad, Ram PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2034 AB - Plant extracts, well known for their antibacterial and antioxidant activity, have potential to be widely used preservatives in the food industry as natural alternatives to numerous synthetic additives which have adverse impacts on health and the environment. Most plant compounds and extracts are generally recognized as safe (GRAS). The use of preservatives is of great importance for perishable foods such as meat and milk, which, along with their products, are commonly consumed food items globally. However, the bioavailability of plant compounds could be diminished by their interaction with food components, processing, and storage. Nanoencapsulation of plant extracts, especially essential oils, is an effective method for their application in food model systems. This technique increases the bioactivity of plant compounds by increasing their physical stability and reducing their size, without negative effects on organoleptic properties. Furthermore, a recent study showed that plant extracts act as good bioreductants for biosynthesis of nanoparticles. This so-called green synthesis method using plant extracts is a rapid, relatively inexpensive, safe, and efficient method for synthesis of nanoparticles including silver, gold, iron, lead, copper, cobalt, palladium, platinum, zinc, zinc oxide, titanium oxide, magnetite, and nickel. Some of these nanoparticles have antimicrobial potential which is why they are of great interest to the food industry. In this chapter, the nanoencapsulation of plant extracts and plant extract-mediated synthesis of nanoparticles and their potential application in order to improve the safety and quality and prolong the shelf life of meat and milk products are reviewed and discussed. PB - Springer International Publishing T2 - Plant Nanobionics: Volume 1, Advances in the Understanding of Nanomaterials Research and Applications T1 - Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products SP - 201 EP - 253 DO - 10.1007/978-3-030-12496-0_10 ER -
@inbook{ author = "Bošković, Marija and Glišić, Milica and Đorđević, Jasna and Baltić, Milan Ž. and Prasad, Ram", year = "2019", abstract = "Plant extracts, well known for their antibacterial and antioxidant activity, have potential to be widely used preservatives in the food industry as natural alternatives to numerous synthetic additives which have adverse impacts on health and the environment. Most plant compounds and extracts are generally recognized as safe (GRAS). The use of preservatives is of great importance for perishable foods such as meat and milk, which, along with their products, are commonly consumed food items globally. However, the bioavailability of plant compounds could be diminished by their interaction with food components, processing, and storage. Nanoencapsulation of plant extracts, especially essential oils, is an effective method for their application in food model systems. This technique increases the bioactivity of plant compounds by increasing their physical stability and reducing their size, without negative effects on organoleptic properties. Furthermore, a recent study showed that plant extracts act as good bioreductants for biosynthesis of nanoparticles. This so-called green synthesis method using plant extracts is a rapid, relatively inexpensive, safe, and efficient method for synthesis of nanoparticles including silver, gold, iron, lead, copper, cobalt, palladium, platinum, zinc, zinc oxide, titanium oxide, magnetite, and nickel. Some of these nanoparticles have antimicrobial potential which is why they are of great interest to the food industry. In this chapter, the nanoencapsulation of plant extracts and plant extract-mediated synthesis of nanoparticles and their potential application in order to improve the safety and quality and prolong the shelf life of meat and milk products are reviewed and discussed.", publisher = "Springer International Publishing", journal = "Plant Nanobionics: Volume 1, Advances in the Understanding of Nanomaterials Research and Applications", booktitle = "Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products", pages = "201-253", doi = "10.1007/978-3-030-12496-0_10" }
Bošković, M., Glišić, M., Đorđević, J., Baltić, M. Ž.,& Prasad, R.. (2019). Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products. in Plant Nanobionics: Volume 1, Advances in the Understanding of Nanomaterials Research and Applications Springer International Publishing., 201-253. https://doi.org/10.1007/978-3-030-12496-0_10
Bošković M, Glišić M, Đorđević J, Baltić MŽ, Prasad R. Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products. in Plant Nanobionics: Volume 1, Advances in the Understanding of Nanomaterials Research and Applications. 2019;:201-253. doi:10.1007/978-3-030-12496-0_10 .
Bošković, Marija, Glišić, Milica, Đorđević, Jasna, Baltić, Milan Ž., Prasad, Ram, "Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products" in Plant Nanobionics: Volume 1, Advances in the Understanding of Nanomaterials Research and Applications (2019):201-253, https://doi.org/10.1007/978-3-030-12496-0_10 . .