Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials

Abstract

Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

“…They evaluated the antioxidant properties of edible films treated with EOs during storage and demonstrated that oregano-based films had the ability to stabilize lipid oxidation in beef muscle samples, whereas pimento-based films presented the highest antioxidant activity. The results reported by Zubair et al (2022) also showed the positive effect of essential oil, clove oil, on the polyphenol content and DPPH at a storage period of 45 days.…”

“…Wei et al (2022) stated that cassia bark EO, cinnamon EO, tea tree EO, and angelica EO had the best antibacterial effect treated on marinated chicken. According to the results of Zubair et al (2022), clove and cinnamon EOs extended the shelf-life of the studied products as they showed significant antimicrobial properties for total plate count and Salmonella during storage for 45 days of ready-to-eat chicken sausages.…”

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

“…In several studies, the researchers used the EOs obtained from orange, lime, Litsea cubeba , clove, oregano, spearmint, cinnamon, limonene, and thyme in developing packaging for fruits and vegetables with promising antimicrobial results [ 108 , 109 , 110 , 111 , 112 , 113 ]. There are various studies regarding antimicrobial packaging based on a blend of chitosan, gelatin, carboxymethyl cellulose—CMC, polylactic acid (PLA), and essential oils (e.g., Mentha spicata oil, Red thyme, and Zataria multiflora ) designed to expand the shelf life and stability of strawberries [ 61 , 114 , 115 , 116 , 117 , 118 ]. Citronella EO was loaded on a nanocomposite film made of chitosan/ZnO/Ag, and the antimicrobial effect upon S. aureus, E. coli , and C. albicans was studied on grapes.…”

A Status Review on Health-Promoting Properties and Global Regulation of Essential Oils

“…EOs have also been used in edible food films and coatings on food packages due to their biodegradable nature and bioactive properties. They consist of volatile compounds that help improve the antioxidant and antimicrobial properties of the food [ 13 , 14 ].…”