A Review of Essential Oils as Antimicrobials in Foods with Special Emphasis on Fresh Produce

Abstract

Consumer safety concerns over established fresh produce washing methods, combined with demand for organic and clean label food, has led to the exploration of novel methods of produce sanitization. Essential oils (EOs), extracted from commonly found plants have potential as clean label sanitizers, as they are naturally derived and act as antimicrobials as well as antioxidants. In this review, the antimicrobial abilities of EOs are explored in the following categories: individually and in-combination, as emulsions, combined with existing chemical and physical preservation methods, incorporated into films and coatings, and in vapor phase. We examine combining EOs with one another, with EO components, with surfactants, or with other preservatives or preservation methods to increase sanitizing efficacy. Components of major EOs are also identified, chemical mechanisms are discussed, and potential for antibacterial resistance and effect on organoleptic properties is examined. Studies reveal that EOs can serve as equivalent or better sanitizing agents than chlorine; nevertheless, concentrations must be kept low to avoid adverse sensory effects. For this reason, it is crucial that future studies address the maximum permissible EO concentrations, which do not negatively affect sensory properties. This review should be beneficial to food scientists or industry personnel interested in sanitization and preservation of foods, including fresh produce with EOs.

An In-Depth Study on the Chemical Composition and Biological Effects of Pelargonium graveolens Essential Oil

“…Throughout various stages of the production process, fresh vegetables are occasionally susceptible to contamination with foodborne pathogenic bacteria. Pathogenic bacteria can enter a field through polluted water, soil, livestock, wildlife, and equipment used during harvest, as well as through cross-contamination from agricultural workers [ 41 ]. One of the solutions in the fight against food contamination can be found in the use EOs, considering that these mixtures are mostly used as flavorings in the food sector.…”

Antibacterial Activity of Hexanol Vapor In Vitro and on the Surface of Vegetables

“…EOs are often added to foods directly but other methods are also used to protect EOs from inactivation caused by interaction with food components and to improve the contact of EOs to the target microbial. For example, emulsions and encapsulations can improve the stability and functionality of EOs [ 17 , 18 ]. Another example includes edible films and coatings containing EOs, which can protect food from the invasion of microorganisms via the atmosphere [ 17 ].…”

“…For example, emulsions and encapsulations can improve the stability and functionality of EOs [ 17 , 18 ]. Another example includes edible films and coatings containing EOs, which can protect food from the invasion of microorganisms via the atmosphere [ 17 ]. Vapor phase EOs is also an additive method, which has some advantages, such as a small effect on the organoleptic properties of food and high diffusibility [ 19 ].…”

“…Vapor phase EOs is also an additive method, which has some advantages, such as a small effect on the organoleptic properties of food and high diffusibility [ 19 ]. Furthermore, some studies have reported that EO vapor shows higher antimicrobial activity than liquid-phase EO [ 17 , 20 ]. In this study, the antimicrobial activity of the vapor phase of hexanol was investigated to recognize the antimicrobial activity of EO vapor.…”

Evaluation of the Antibacterial Properties of Polyvinyl Alcohol-Pullulan Scaffolds Loaded with Nepeta racemosa Lam. Essential Oil and Perspectives for Possible Applications

“…To this extent, essential oils and other secondary metabolites extracted from plants have been studied in the past couple of years for their antioxidant and antimicrobial properties, and as potential preservatives of flavors and fragrances to be used in foods [ 21 , 22 , 23 , 24 , 25 ]. These essential oils can be applied directly to the fresh produce as sanitizers or can be integrated in the containers in smart packaging materials [ 26 , 27 , 28 , 29 , 30 , 31 , 32 ]. The antimicrobial activity of such novel materials could also benefit other applications such as medical technologies; in this case, tissue-engineering-produced scaffolds as cell support need both bioactive and antibacterial characteristics [ 33 ].…”