Abstract
Essential oils (EOs) of aromatic plants are complex mixtures of volatile compounds such as terpenes, phenolics, ketones, alcohols, esters, amines, amides, etc. In general, most of the EOs possess potent antimicrobial, antioxidant, and functional activity. In spite of tremendous potential as preservative and functional ingredients, EOs have several limitations mainly due to the high volatility, hydrophobicity, susceptibility to oxidation, low stability, and solubility, which limit their industrial application. In this context, nanoencapsulation of EOs using suitable coating materials could enhance the industrial uses of EO-based preservative and functional ingredient with improved stability, solubility, and controlled release in the food system. The chapter highlights the preservative and functional properties of EOs, and the significance of encapsulation strategies to address the existing challenges of EO-based products. In addition, currently used coating materials, encapsulation techniques, and prospects of nanoencapsulated essential oils in the food industries have been discussed.
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