The increasing incidence of foodborne diseases and the limitations of conventional preservation methods have driven the search for safer, more effective, and sustainable antimicrobial strategies. In this context, essential oil nanoemulsions have emerged as promising alternatives to synthetic preservatives due to their broad-spectrum antimicrobial activity, natural origin, and potential applicability across diverse food matrices. This study critically examines the mechanisms of action of essential oils against pathogenic and spoilage microorganisms and discusses how their incorporation into nanoemulsions can overcome limitations such as low volatility, poor solubility, and chemical instability. The physicochemical principles governing the formation and stability of these nanoemulsions are addressed, alongside the influence of food matrix components (proteins, lipids, polysaccharides, pH, and ionic strength) on antimicrobial efficacy. Evidence from real food systems indicates that nanoemulsions often outperform free essential oils, although the magnitude of the effect strongly depends on matrix complexity and processing or storage conditions. The review further discusses critical aspects related to toxicity, safety, bioaccessibility, sensory acceptance, and regulatory considerations, as well as emerging evidence on adaptive responses and antimicrobial resistance risks associated with sublethal exposure to essential oil nanoemulsions. It is concluded that, despite their considerable technological potential, the industrial application of essential oil nanoemulsions requires further systematic studies in real foods, standardized protocols, and integrated risk assessments to ensure efficacy and safety under practical conditions.

Amazonian ecosystems are globally recognized for their extraordinary biodiversity, encompassing thousands of plant, animal, and microbial species. Among the vast array of botanical resources, Amazonian fruits are distinguished by their rich composition of bioactive compounds, which contribute to a wide range of health benefits and industrial applications. This review highlights the broad-spectrum antimicrobial potential of Amazonian fruits, describing the key bioactive compounds and their mechanisms of action against bacterial and fungal pathogens, with potential applications in food preservation, medicine, and biotechnology. Notably, fruits such as açaí ( Euterpe oleracea Mart.), buriti ( Mauritia flexuosa L.f.), cupuaçu ( Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.), guaraná ( Paullinia cupana Kunth), taperebá ( Spondias mombin L.), tucumã ( Astrocaryum aculeatum G.Mey.), camu-camu ( Myrciaria dubia (Kunth) McVaugh), and araçá ( Eugenia stipitata McVaugh) have demonstrated antimicrobial properties against Gram-positive and Gram-negative bacteria as well as fungal species. Future investigations of the biofunctionality of Amazonian fruits highlight the existence of a vast and still underexplored biodiversity with strong potential for scientific discovery and biotechnological innovation. Advances in the characterization of bioactive compounds, together with biotechnological approaches such as metabolic engineering, synthetic biology, and microbial fermentation, may enable the development of novel ingredients, functional products, and industrial applications derived from Amazonian resources. In this context, the Amazon region represents a promising reservoir of bioactive compounds that can be systematically studied and translated into future biotechnological products.