Antioxidant Properties of Essential Oils in Food Preservation
Summary
Food quality and shelf life are compromised by oxidative degradation of lipids and proteins, leading to off-flavours, nutrient loss and safety concerns. Essential oils derived from aromatic plants are rich in terpenes, phenolic compounds and other bioactive metabolites that inhibit oxidative reactions through radical scavenging, metal chelation and chain-breaking mechanisms. These natural extracts offer multifunctional benefits, including antimicrobial activity and flavour enhancement, while responding to consumer demand for clean-label ingredients. Incorporation of essential oils into edible films, coatings and emulsions has shown promise in delaying rancidity in oils, meat products and dairy matrices. The variability of chemical composition—driven by plant species, cultivation conditions and extraction methods—underpins tailored antioxidant efficacy. Advances in encapsulation and microemulsion technologies have improved the stability and controlled release of active constituents. Globally, essential oils present an attractive alternative to synthetic antioxidants, with applications ranging from bakery goods to high-temperature frying oils. Practical deployment requires balancing sensory impact with effective dosing, as well as standardising analytical assays for antioxidant capacity.
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Antioxidant Properties of Essential Oils in Food Preservation publication trend
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Technical terms
Essential oil: Concentrated mixture of volatile plant compounds extracted by distillation or expression.
Free radical: Atom or molecule with an unpaired electron, highly reactive toward lipids and proteins.
Lipid peroxidation: Oxidative degradation of lipids resulting in off-flavours, degraded nutrients and toxic byproducts.
Radical scavenging: Neutralisation of free radicals by donating electrons or hydrogen atoms.
Phenolic compound: Aromatic molecule with one or more hydroxyl groups, contributing to antioxidant activity.
References
- Essential oils as natural antioxidants for the control of food preservation. Food Chemistry Advances (2023).
- Profiling of Essential Oils Components and Polyphenols for Their Antioxidant Activity of Medicinal and Aromatic Plants Grown in Different Environmental Conditions. Agronomy (2020).
- Antioxidant Activities of Essential Oils and Their Major Components in Scavenging Free Radicals, Inhibiting Lipid Oxidation and Reducing Cellular Oxidative Stress. Molecules (2023).
- Synergic Antioxidant Effects of the Essential Oil Component γ‑Terpinene on High-Temperature Oil Oxidation. ACS Food Science & Technology (2022).
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