Small to supra: Self-assembling cocrystals for controlled release of active volatiles - An emerging strategy for food preservation

Abstract

BackgroundThe development of food preservation and packaging technologies plays a crucial role in addressing the challenges of food loss and hunger. To this end, natural plant essential oils and their active ingredients are commonly employed as eco-friendly preservatives. However, in many cases, these substances require different formulations or materials to enhance their physicochemical properties. A promising approach to address this issue is the utilization of cocrystallization technology, which is emerging as a valuable tool for developing innovative agrochemicals. By forming self-assembled cocrystals comprising essential oil components, various benefits can be achieved, such as enhanced thermal stability, controlled release of volatiles, improved persistence during food storage, and ultimately, the extension of food shelf life. Scope and approachThis mini-review discusses the recent progress in food preservation research using essential oil cocrystals in terms of the design and synthesis, structural characterization, physicochemical properties, and application effects of essential oil cocrystals. Based on the reports of cocrystallization of essential oil components, it highlights the advantages, shortcomings, and future exploration trends of this technology according to the current research status and practical needs in the field. Key findings and conclusionThe cocrystallization of essential oil components presents novel opportunities for applied research involving these active ingredients. By creating cocrystals with controlled-release properties, a promising avenue emerges for utilizing them as an innovative resource in the food industry. This approach has the potential to contribute to the creation of novel food preservatives and innovative active packaging. Expanding the exploration in this area could further drive innovation and advancements in food technology.