Nanoemulsions in Food Science: Antimicrobial and Antioxidant

Dear Colleagues,

The management of food safety and food quality is a key concern in the food industry, requiring innovation and novel strategies. Although proven to be effective, traditional thermal methods often compromise food quality. In addition, non-thermal technologies, such as those incorporating ultrasound and ultraviolet, still lack optimization and are responsible for causing potential oxidative stress in food. In this sense, the development of nanoemulsions for application in food systems represents a reliable alternative due to their antimicrobial and antioxidant potential, as well as enhanced delivery ability. Therefore, assembling diverse perspectives from biotechnology, food science, and food technology, this Special Issue aims to advance our understanding of the application of nanoemulsions in different food systems for promoting bacterial inactivation and controlling oxidative stress. Original research articles and reviews are invited on the following topics:

• Advances in pathogen inactivation and oxidation control using nanoemulsions.
• Bacterial modulation in response to the application of nanoemulsions in food systems.
• The combination of traditional and non-thermal methods with nanoemulsions in different food processing systems.
• The modelling and optimization of the development and application of nanoemulsions.
• Challenges and solutions in industrial applications and sensory perception associated with the use of nanoemulsions.
• The application of nanoemulsions for innovations in packaging and storage, aiming to improve the control of pathogens, spoilage microorganisms, and oxidative stress.

We look forward to receiving your contributions.

Prof. Dr. Carlos A. Conte-Junior
Guest Editor

Dr. Yago Alves de Aguiar Bernardo
Guest Editor Assistant

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