Development of nano-encapsulation systems for the food antifungal natamycin: Formulation, characterization and post-processing

Keyphrases

• Natamycin 100%
• Nanoencapsulation 100%
• Formulation Characterization 100%
• Nanoliposomes 50%
• Antimicrobial 50%
• Food Spoilage 50%
• Lyophilization 50%
• Food Industry 50%
• Tangential Flow Filtration 50%
• Polymer Nanospheres 50%
• Antifungal Performance 50%
• Preservatives 50%
• Triggered Release 25%
• Natural Preservative 25%
• Food Contact Surfaces 25%
• Relative Benefit 25%
• Food Cans 25%
• Release Rate 25%
• UV Exposure 25%
• New Antimicrobials 25%
• History of Safe Use 25%
• Food Preservatives 25%
• Low Water Solubility 25%
• Microbial Contamination 25%
• Dried Product 25%
• Rate Performance 25%
• Antifungal Action 25%
• Natural Origin 25%
• Re-dispersible 25%
• Extreme pH 25%
• Antifungal Agents 25%
• Health Authorities 25%

INIS

• encapsulation 100%
• processing 100%
• food 100%
• preservatives 66%
• applications 50%
• molecules 50%
• stability 50%
• filtration 33%
• lyophilization 33%
• efficiency 33%
• liposomes 33%
• delivery 33%
• comparative evaluations 33%
• food industry 33%
• performance 33%
• concentration 33%
• increasing 16%
• surfaces 16%
• origin 16%
• levels 16%
• specificity 16%
• market 16%
• supply 16%
• purification 16%
• demand 16%
• oxidation 16%
• solubility 16%
• carbohydrates 16%
• optimization 16%
• modifications 16%
• ph value 16%
• protection 16%
• contamination 16%
• chains 16%
• transformations 16%
• availability 16%

Food Science

• Food 100%
• Food Spoilage 50%
• Food Surface 25%
• Food Preservative 25%