Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.

The vagina is a region of administration with a high contact surface to obtain local or systemic effects. This anatomical area represents special interest for government health systems for different sexually transmitted infections. However, the chemical changes of the vagina, as well as its abundant mucus in continuous exchange, act as a barrier and a challenge for the development of new drugs. For these purposes, the development of new pharmaceutical forms based on nanoparticles has been shown to offer various advantages, such as bioadhesion, easy penetration of the mucosa, and controlled release, in addition to decreasing the adverse effects of conventional pharmaceutical forms. In order to obtain nanoparticles for vaginal administration, the use of polymers of natural and synthetic origin including biodegradable and non-biodegradable systems have gained great interest both in nanospheres and in nanocapsules. The main aim of this review is to provide an overview of the development of nanotechnology for vaginal drug release, analyzing the different compositions of polymeric nanoparticles, and emphasizing new trends in each of the sections presented. At the end of this review, a section analyzes the properties of the vehicles employed for the administration of nanoparticles and discusses how to take advantage of the properties that they offer. This review aims to be a reference guide for new formulators interested in the vaginal route.

Both Gram-negative and Gram-positive bacteria have recently developed antibiotic resistance to treatments for bovine mastitis, creating a serious concern for public and animal health. The objective of this study was to analyse in vitro microbicidal activity of tea tree oil, thymol and carvacrol (composed of oregano and thyme essential oils) on bacteria isolated from clinical mastitis. Field isolates and ATCC strains of the Staphylococcus spp, Streptococcus spp, Escherichia coli, Klebsiella pneumoniae, and Candida albicans genera were analysed. The agar diffusion technique was used to test bactericidal susceptibility and plate microdilution was utilized to determine the minimum inhibitory, bactericidal, and fractional inhibitory concentrations. Thymol alone and the combinations of thymol-carvacrol and thymol-TTO obtained the highest inhibition diameters for Gram-negative bacteria, while for Gram-positive bacteria and C. albicans, thymol and the combination thymol-carvacrol obtained the highest indices. TTO, thymol, and carvacrol had MIC values of 1.56–25 mg/ml, 0.05–0.4 mg/ml, and 0.02–0.2 mg/ml, respectively. CMB results for the Gram-negative and gram-positive groups were 0.39–0.78 mg/ml, and for C. albicans, 0.78–1.56 mg/ml. Results for the fractional inhibitory concentrations show that the TTO+thymol and thymol+carvacrol combinations had additive activity against groups of Gram-negative bacteria and C. albicans. These natural components, evaluated individually and in combinations, have an effectiveness above 70%.

Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic–inorganic or organic–organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics.

Modern bacteriophage encapsulation methods based on polymers such as alginate have been developed recently for their use in phage therapy for veterinary purposes. In birds, it has been proven that using this delivery system allows the release of the bacteriophage in the small intestine, the site of infection by Salmonella spp. This work designed an approach for phage therapy using encapsulation by ionotropic gelation of the lytic bacteriophage S1 for Salmonella enterica in 2% w/v alginate beads using 2% w/v calcium chloride as crosslinking agent. This formulation resulted in beads with an average size of 3.73 ± 0.04 mm and an encapsulation efficiency of 70%. In vitro, the beads protected the bacteriophages from pH 3 and released them at higher pH. To confirm that this would protect the bacteriophages from gastrointestinal pH changes, we tested the phage infectivity in vivo assay. Using a model chicken (Gallus gallus domesticus) infected with Salmonella Enteritidis, we confirmed that after 3 h of the beads delivery, infective phages were present in the chicken’s duodenal and caecal sections. This study demonstrates that our phage formulation is an effective system for release and delivery of bacteriophage S1 against Salmonella Enteritidis with potential use in the poultry sector.