Chapter 22 - Use of essential oil-loaded nanoemulsions in active food packaging

Abstract

The use of essential oils (EO) by the food industry has been driven not only by growing consumer demand for more natural products with improved sensory properties and high food security, but also by the need to minimize the main problems faced by this industry, which are related to lipid oxidation and the growth of pathogenic and deteriorating microorganisms. In addition to EO antioxidant and antimicrobial activities, several therapeutic functions have been attributed to them in the literature, such as anticancer, antiinflammatory, and antiviral properties, making them viable substitutes for synthetic additives. However, the use of these hydrophobic compounds is limited by factors such as their volatility, their sensory characteristics, and their possible incompatibility with formulations. With the use of nanoscale delivery systems, such as nanoemulsions (NE), it is possible to multiply the forms of EO application in food because these systems can optimize activity, provide miscibility in different formulations, and increase the stability and bioavailability. EOs and NEs can be used in active packaging systems to improve the containment and preservation properties of the packaging while also providing a controlled and stable release of the active compounds on the food's surface, a region where microorganisms grow and proliferate in greater numbers. This chapter aims to elucidate the concepts of NE, especially the NE of EO, addressing its main characteristics, procurement techniques, and most recent applications in active packaging to maintain the shelf life of food products.