Abstract
The aim of this chapter is to describe and discuss the chemical composition of bergamot (Citrus bergamia) essential oil and its derivatives, as well as several applications reported that make bergamot a potential additive for food preservation. Bergamot is a citrus fruit with a very acidic greenish yellow skin, which has a fresh and elegant aroma. The most important product is bergamot essential oil and the major compounds are limonene, linalyl acetate, linalool, γ-terpinene, and β-pinene. The ratio of linalool/linalyl acetate is one of the quality indices of bergamot essential oil as it affects the aroma of the essence of bergamot. Several in vitro studies have been reported regarding the potential use of bergamot essential oil as an effective antimicrobial, in vapor contact or through its incorporation to edible films and coatings as a matrix that can release bergamot essential oil compounds onto the surface of the food avoiding volatilization of some active compounds. Therefore, bergamot essential oil may be very helpful when applied to food preservation systems.
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