Application of lipophilic natural antimicrobials such as essential oils and polyphenols in foods are of great interest for the food industry to meet consumer’s needs in terms of food safety, defense and quality. Although, the antimicrobial activities of these compounds have already been proven, they face challenges with their incorporation in complex food systems due to insolubility in water, physical instability or integrity of the food chemistry, and degradation of the antimicrobial activity of these compounds. Moreover, there is a need to optimize concentrations which are high enough to inhibit microbial growth within the limits imposed by food regulations, but at the same time minimally alter the qualitative and aesthetic properties of the product. Nano- or microencapsulation of these antimicrobials represents an efficient approach to overcome these challenges. This strategy can decrease the minimum inhibitory concentration of these natural antimicrobials and increase the concentration of the bioactive compounds in food areas where microorganisms are preferably located, for example water-rich phases or liquid–solid interfaces. This session will discuss the formulation, characterization, and application of these antimicrobial emulsions. Experts in the field of food engineering, processing, and microbiology will present their perspectives on this emerging technology.

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