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Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products

  • Marija Boskovic
  • Milica Glisic
  • Jasna Djordjevic
  • Milan Z. Baltic
Chapter
Part of the Nanotechnology in the Life Sciences book series (NALIS)

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.

Keywords

Essential oils Nanoencapsulation Green synthesis of nanoparticles Food safety 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Marija Boskovic
    • 1
  • Milica Glisic
    • 1
  • Jasna Djordjevic
    • 1
  • Milan Z. Baltic
    • 1
  1. 1.Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of BelgradeBelgradeSerbia

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