Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry.

The use of essential oils (EO) loaded with nanoparticles is the most promising alternative to increase food quality and safety. Interesting works describe the antimicrobial properties of EO for pathogen control in natural and processed foods for human health and animal production, also contributing to sustainability. Their association with different nanosystems allows novel developments in the micronutrition, health promotion, and pathogen control fields, preventing the aggravation of bacterial microevolution and combating antibiotic resistance. Benefits to the environment are also provided, as they are biodegradable and biocompatible. However, such compounds have some physicochemical properties that prevent commercial use. This review focuses on recent developments in antimicrobial EO-based nanoparticles and their application in different food matrices.

Cocoa and unripe banana flour beverages improve anthropometric and biochemical markers in overweight women: A randomised double-blind study.

Objectives: The objective of this study was to evaluate the effect of a functional cocoa and unripe banana flour (UBF) beverage intake on the anthropometric and biochemical markers of overweight women. Methods: This prospective, double-blinded, randomized clinical trial involved 60 female volunteers aged between 20 and 50 years. One group received a cocoa beverage (n = 30) and one group received a cocoa and UBF beverage (n = 30), for 6 weeks. The cocoa beverage showed 3.07 total g dietary fiber/serving and 29.55 mg gallic acid equivalentes/portion (GAE/portion). Cocoa and UBF beverage contained 8.48% resistant starch by weight, 4.37 g dietary fiber/full portion and 69.24 mg GAE/portion. Weight, waist circumference, hip circumference, glucose, triglycerides, total cholesterol and fractions were evaluated. Results: The UBF and cocoa beverage reduced waist circumference (-2.03 cm, P < 0.001) and the cocoa beverage reduced total cholesterol (-19.3 mg/dL, P < 0.001) and the LDL/HDL ratio (-0.32, P < 0.001); in addition, both beverages promoted the reduction of body fat percentage (-1.98%, P = 0.001 and -1.15%, P < 0.001 Cocoa/UPF group and Cocoa group respectively). Conclusion: The additional dietary fiber did not further improve health status.