Mechanisms of nanoencapsulation to boost the antimicrobial efficacy of essential oils: A review

This review focuses on the role of nanotechnology, specifically nanoencapsulation, in enhancing food safety through antimicrobial effectiveness. Food safety is a critical global concern, and nanotechnology has emerged as a promising solution to prevent or reduce microbial growth in food products. Nanoencapsulation involves enclosing hydrophobic molecules, such as essential oils (EOs), within a protective coating, improving their stability and controlled release. The review discusses recent advancements in nanoencapsulation technology, exploring various wall materials and methods that contribute to better delivery and increased activity of anti-microbials. The physical and chemical properties of coating materials and EOs are examined, highlighting their impact on release characteristics and the resulting antibacterial and antifungal properties against foodborne pathogens. Key findings reveal that the selection of appropriate encapsulation methods and wall materials significantly influences the protection and controlled release of EOs, enhancing their antimicrobial activity. Encapsulated EOs have demonstrated amplified effectiveness by disrupting vital microbial functions such as ergosterol biosynthesis, essential ion leakage, and bacterial membrane integrity. Once within microbial cells, these EOs or their bioactive components hinder DNA synthesis or bacterial ribosomal activity, ultimately impeding protein metabolism. Despite the promising potential of nanoencapsulated EOs across diverse applications, their toxicological profiles and organ-specific targeting remain insufficiently explored. Several challenges contribute to this research gap, including the intricate nature of nanoencapsulated EOs, limited in-vivo studies, species-specific variations, diverse administration routes, absence of standardized protocols, regulatory complexities, and resource constraints. Overcoming these hurdles is vital for ensuring the safe and effective use of nanoencapsulated EOs. Overall, this review provides valuable insights into the fundamental principles of antimicrobial nanocarriers and colloidal systems with tunable bactericidal properties. By understanding the underlying mechanisms of nanoencapsulation and its effects on antimicrobial activity, researchers can develop more effective strategies to combat foodborne pathogens and improve food preservation methods.