Recent developments in micro and nanoencapsulation are promising tools to encounter the different limitations of essential oil formulations, enhance their functionalities, and protect them from the external environmental conditions. This review addresses the current studies and progresses related to the development of encapsulated essential oils using different systems and carrier material types. It also focuses on the formation methods used with the subsequent physicochemical characterization of the developed particles. Moreover, this review considers the factors affecting the release of essential oils with the different physicochemical release models. The choice of the appropriate formation method as well as the carrier material types and system forms were shown to highly depend on the intended purpose of the encapsulated essential oil formulation. Micro and nanoencapsulation are used to control essential oils’ release properties, enhance the various characteristics of essential oils, and allow to expand applications in different fields. This review provides the optimal conditions for micro and nanoencapsulation of essential oil formulations based on the intended end uses.

Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents such as nisin can be added to control the growth of pathogens of concern in dairy foods, namely Listeria monocytogenes and Staphylococcus aureus. However, several factors affect the antimicrobial efficacy of nisin when directly added into the food matrix such as lack of stability at neutral pH, interaction with fat globules, casein, and divalent cations. To overcome these limitations, new and advanced strategies are discussed including nisin encapsulation technology, addition to active packaging, bioengineering, and combination with other antimicrobials. This review highlights advanced technologies with potential to expand and improve the use of nisin as a dairy preservative.

Microbial contaminations are responsible for many chronic, healthcare, persistent microbial infections and illnesses in the food sector, therefore their control is an important public health challenge. Over the past few years, essential oils (EOs) have emerged as interesting alternatives to synthetic antimicrobials as they are biodegradable, extracted from natural sources and potent antimicrobials. Through their multiple mechanisms of actions and target sites, no microbial resistance has been developed against them till present. Although extensive documentation has been reported on the antimicrobial activity of EOs, comparisons between the use of whole EOs or their active components alone for an antimicrobial treatment are less abundant. It is also essential to have a good knowledge about EOs to be used as alternatives to the conventional antimicrobial products such as chemical disinfectants. Moreover, it is important to focus not only on planktonic vegetative microorganisms, but to study also the effect on more resistant forms like spores and biofilms. The present article reviews the current knowledge on the mechanisms of antimicrobial activities of EOs and their active components on microorganisms in different forms. Additionally, in this review, the ultimate advantages of encapsulating EOs or combining them with other hurdles for enhanced antimicrobial treatments are discussed.