Recent trends in the application of essential oils: The next generation of food preservation and food packaging

Abstract

BackgroundEssential oils (EOs) are plant-derived volatile and aromatic extracts with diverse biological effects like antibacterial, anti-inflammatory, and antioxidant properties. Recently, consumers' perceptions of synthetic preservatives have grown unfavorable, spurring research in EOs and their application in food preservation and packaging of vegetables, dairy products, fruits, meat products, and other food items. However, the main impediments to using EOs as food preservatives include their safety limitations, distinctive organoleptic effects, and possible contamination by chemical substances like pesticides. Scope and approachThis review discusses the recent developments in the application of EOs from plants and spices as antimicrobial agents for food preservation and shelf-life augmentation. We have also highlighted new developments in encapsulating strategies to get beyond some significant intrinsic constraints, such as low water solubility, volatility, bioavailability, and stability in food systems. Lastly, we have also shed light on the recent pioneering in smart packaging systems to prolong the shelf-life of the food product. Key findings and conclusionEOs have the potential to preserve food matrices from various microbes and maintain the quality of meat, fish, dairy, fruits, and vegetable products. They have also proven to greatly influence cooking and increase the shelf life of food products. The core material of encapsulated and nano-encapsulated EOs promise to ensure their continuous release in response to various triggers and promote better food preservation. Overall, this article provides current knowledge about the EOs in food preservation and identifies research avenues that can facilitate the implementation of EOs as natural preservatives in foods.