Nanopartículas à base de excipientes naturais aplicadas como sanitizantes

Abstract

Industries, mainly in the food sector, face problems related to contamination of food (in natura and industrialized) and surfaces by different microbial pathogens. They are responsible for causing gastrointestinal disorders to humans that can range from mild to severe, and can lead to. For the industrial environment to become a place free of contaminants, physical and chemical agents known as sanitizers and disinfectants are used. On the other hand, these products are increasingly ineffective due to multi-resistance of bacteria. Thus, the search for an efficient sanitizer is still a challenge. This literature review addresses nanotechnological strategies to combat these foodborne pathogens. The use of biopolymeric nanostructures that encapsulate essential oils as bioactives was highlighted. The results are encouraging, demonstrating that nanotechnology combined with biotechnology enabled improvements in antimicrobial activity, desirable structural properties, high shelf life and low production cost. However, further efforts are still needed to understand the mechanisms of action of nanosystems and further developments in the area. The literature review was directed to elucidate the main sanitizing agents and pathogens found in industries, the natural excipients with activity against pathogenic bacteria and hygiene practices, ensuring the quality of the products offered to consumers.