A Systematic Review on Nanoencapsulation Natural Antimicrobials in Foods: In Vitro versus In Situ Evaluation, Mechanisms of Action and Implications on Physical-Chemical Quality

Natural antimicrobials (NA) have stood out in the last decade due to the growing demand for reducing chemical preservatives in food. Once solubility, stability, and changes in sensory attributes could limit their applications in foods, several studies were published suggesting micro-/nanoencapsulation to overcome such challenges. Thus, for our systematic review the Science Direct, Web of Science, Scopus, and Pub Med databases were chosen to recover papers published from 2010 to 2020. After reviewing all titles/abstracts and keywords for the full-text papers, key data were extracted and synthesized. The systematic review proposed to compare the antimicrobial efficacy between nanoencapsulated NA (nNA) and its free form in vitro and in situ studies, since although in vitro studies are often used in studies, they present characteristics and properties that are different from those found in foods; providing a comprehensive understanding of primary mechanisms of action of the nNA in foods; and analyzing the effects on quality parameters of foods. Essential oils and nanoemulsions (10.9–100 nm) have received significant attention and showed higher antimicrobial efficacy without sensory impairments compared to free NA. Regarding nNA mechanisms: (i) nanoencapsulation provides a slow-prolonged release to promote antimicrobial action over time, and (ii) prevents interactions with food constituents that in turn impair antimicrobial action. Besides in vitro antifungal and antibacterial, nNA also demonstrated antioxidant activity—potential to shelf life extension in food. However, of the studies involving nanoencapsulated natural antimicrobials used in this review, little attention was placed on proximate composition, sensory, and rheological evaluation. We encourage further in situ studies once data differ from in vitro assay, suggesting food matrix greatly influences NA mechanisms.

Flocculation in Estuaries: Modeling, Laboratory and In-situ Studies

Modelling the flocculation of particles in a natural environment like an estuary is a challenging task owing to the complex particle-particle and particle-hydrodynamic interactions involved. In this chapter a summary is given of recent laboratory and in-situ studies regarding flocculation. A flocculation model is presented and the way to implement it in an existing sediment transport model is discussed. The model ought to be parametrized, which can be done by performing laboratory experiments which are reviewed. It is found, both from laboratory and in-situ studies, that flocculation between mineral sediment and organic matter is the dominant form of flocculation in estuarine systems. Mineral sediment in the water column is < 20 μm in size and its settling velocity is in the range [0–0.5] mm/s. Flocs can then be categorized in two types: flocs of size [20–200] μm and flocs of size > 200 μm. The origin of these two types is discussed. The two types of flocs are found at different positions in the water column and both have settling velocities in the range [0.5–10] mm/s.