Abstract
Essential oils, also called volatile or ethereal oils, are compounds naturally present in plants. Several medicinal plants are sources of these essential oils extraction, besides different secondary metabolites that are produced, such as terpenoids, alcoholic compounds, aldehydes, ketone bodies and phenols. The essential oils usage as substitutes for synthetic preservatives in food has been gaining space in research due to the interest of the populationin consuming healthier products. Moreover, the industry seeks to attend the necessities of the consumers to produce foods with less synthetic additives, but ensuring the preservation of organoleptic characteristics and shelf life. This review aims to present the antibacterial activity of essential oils from medicinal plants and its use as a food preservative.
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