ABSTRACT
Food being rich in nutrients is an ideal substrate for the growth of different microorganisms depending on the storage conditions and food matrix. The antimicrobial agents are the natural or synthetic compounds that reduce or stop the growth of these microorganisms. These compounds were directly mixed in food during or after processing in a particular amount to store the food for a specific time. However, these compounds undergo degradation and loss of antimicrobial activity. The newer approach of nanocapsules ensures the precise, safe, and controlled release of the antimicrobial agent in food at a particular time. The size, density, structure, stability, and method adopted for nanocapsule formation is dependent on its target in the food system. The limiting factor for wider application of nanocapsules is consumer acceptance and food industries have to develop acceptability for the nano foods. As chemical additives have been provided generally-recognized-as-safe status, in the same way, national and global regulatory agencies need to design standards to ensure the safety of nanocapsules. This chapter is focused on the methods of nanocapsules formation, components, and their antimicrobial actions in food.
