Soni Monisha, Yadav Arati, Maurya Akash, Das Somenath, Dubey Nawal Kishore, Dwivedy Abhishek Kumar
Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Banaras Hindu University, Varanasi 221005, India.
Foods. 2023 Nov 3;12(21):4017. doi: 10.3390/foods12214017.
Preservation of foods, along with health and safety issues, is a growing concern in the current generation. Essential oils have emerged as a natural means for the long-term protection of foods along with the maintenance of their qualities. Direct applications of essential oils have posed various constraints to the food system and also have limitations in application; hence, encapsulation of essential oils into biopolymers has been recognized as a cutting-edge technology to overcome these challenges. This article presents and evaluates the strategies for the development of encapsulated essential oils on the basis of fascination with the modeling and shuffling of various biopolymers, surfactants, and co-surfactants, along with the utilization of different fabrication processes. Artificial intelligence and machine learning have enabled the preparation of different nanoemulsion formulations, synthesis strategies, stability, and release kinetics of essential oils or their bioactive components from nanoemulsions with improved efficacy in food systems. Different mathematical models for the stability and delivery kinetics of essential oils in food systems have also been discussed. The article also explains the advanced application of modeling-based encapsulation strategies on the preservation of a variety of food commodities with their intended implication in food and agricultural industries.
食品保存以及健康与安全问题，是当代日益受到关注的领域。精油已成为长期保护食品并维持其品质的天然手段。精油的直接应用给食品体系带来了各种限制，在应用方面也存在局限性；因此，将精油包封到生物聚合物中已被视为一种克服这些挑战的前沿技术。本文基于对各种生物聚合物、表面活性剂和助表面活性剂的建模与混合，以及不同制备工艺的利用，介绍并评估了开发包封精油的策略。人工智能和机器学习使得能够制备不同的纳米乳液配方、精油或其生物活性成分从纳米乳液中的合成策略、稳定性及释放动力学，从而在食品体系中具有更高的功效。还讨论了食品体系中精油稳定性和递送动力学的不同数学模型。本文还解释了基于建模的包封策略在多种食品保存方面的先进应用及其在食品和农业行业中的预期意义。
