Food consumed by humans may not have innate antimicrobial activity and for this reason, it requires preservatives to prevent microbial spoilage and to extend food shelf life. Disclosed herein is a method for capture, and slow, and sustained release of food derived preservative and anti-microbials from a matrix with ultrasonically derived micro-droplets. The growth of microbes on food and other perishable or non-perishable items is prevented and food freshness is extended by keeping them within an environment where preservative is slowly released.
