Hi,
Perhaps encapsulated form of generally used food preservatives. See the article below:
Microscopical investigations of nisin-loaded nanoliposomes prepared by Mozafari method and their bacterial targeting
JC Colas, W Shi, VSNM Rao, A Omri, MR Mozafari… - Micron, 2007 - Elsevier
Dear Nidoni
I recommend you interesting paper of Rasooli (2007) entitled: Food Preservation – A Biopreservative Approach.
Read the abstract :
Preservative agents are required to ensure that manufactured foods remain safe and unspoiled. Antimicrobial properties of essential oils (EOs) reveal that Gram-positive bacteria are more vulnerable than Gram-negative bacteria. A number of EO components have been identified as effective antibacterials, e.g. carvacrol, thymol, eugenol, cinnamaldehyde and cinnamic acid, having minimum inhibitory concentrations (MICs) at higher dilutions in vitro. EOs comprise a large number of components and it is likely that their mode of action involves several targets in the bacterial cell. The potency of naturally occurring antimicrobial agents or extracts from plants, ranges of microbial susceptibility and factors influencing antimicrobial action and their antioxidative properties, aimed at food preservation, are reviewed in this article. Methods employed for estimation of inhibitory activity, mode of action and synergistic and antagonistic effects are evaluated. The potential value of these agents as natural and biological preservatives is considered.
You can also dowload the full text.
http://www.globalsciencebooks.info/Online/GSBOnline/images/0712/FOOD_1(2)/FOOD_1(2)111-136o.pdf
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