Essential Oils and Their Applications in Food Preservation
Summary
Essential oils are concentrated, volatile extracts from aromatic plants that confer antioxidant, antimicrobial and anti-spoilage benefits when incorporated into foods or packaging. Rich in terpenes, phenolics and other bioactive molecules, they can retard lipid oxidation, suppress bacterial and fungal growth, and inhibit biofilm formation. Advances in extraction—from steam distillation to “green” solvent-free methods—and in formulation—such as nanoemulsions and edible coatings—have enhanced stability, controlled release and compatibility with diverse food matrices. Their natural origin, broad spectrum of action and biodegradability make them appealing alternatives to synthetic preservatives, with applications spanning fresh produce, dairy, meat and seafood to extend shelf life and ensure safety.
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Essential Oils and Their Applications in Food Preservation publication trend
The graph below shows the total number of articles in essential oils and their applications in food preservation across all publications each year (not limited to Nature Index journals).
Technical terms
Essential oil: A volatile, aromatic plant extract rich in terpenoids, phenolics and other bioactive compounds, used for antimicrobial and antioxidant purposes.
Monoterpene: A class of terpenoids consisting of two isoprene units (C10) commonly found in essential oils, contributing to aroma and biological activity.
Lipid oxidation: A chain reaction process in fats and oils leading to rancidity, off-flavours and reduced nutritional quality.
Biofilm: A structured microbial community embedded in a self-produced matrix, often contributing to persistent contamination on food surfaces.
Edible coating: A thin layer of food-grade biopolymer or lipid formulation applied to food surfaces to act as a barrier against moisture, gases and microorganisms.
References
- Citrus sinensis Essential Oils an Innovative Antioxidant and Antipathogenic Dual Strategy in Food Preservation against Spoliage Bacteria. Antioxidants (2023).
- Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview. Plants (2020).
- Chemical Profile, Antibacterial and Antioxidant Activity of Algerian Citrus Essential Oils and Their Application in Sardina pilchardus. Foods (2015).
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