Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material

Abstract

Functional foods are recently introduced to assure superior nutritional quality; contain biologically active compounds in defined amounts. These foods have to be effectively packaged and stored in order to prevent microbial spoilage and risk of food borne infections. Recently, food technologists and scientists are formulating the Essential Oil (EOs) containing functional foods. The antibacterial, antifungal, antioxidant and anti-carcinogenic properties of EOs have been proved by a number of researchers. Health conscious consumers prefer natural additives, hence these volatile oils due to their green image can be safely used as a replacement of synthetic preservatives. The shelf life of functional foods can be improved by antimicrobial packaging incorporating EOs and their derivatives in the edible films and coatings. EOs can be easily fabricated as microencapsules and nanoparticles, which increases their stability and solubility. Hence EOs are considered as the most usable additives in future functional foods.

Green Design of Novel Starch-Based Packaging Materials Sustaining Human and Environmental Health

“…EOs can be easily fabricated as microcapsules and nanoparticles, which increases their stability and solubility. Hence, EOs are considered as the most usable additives in future functional foods [148].…”

Synergistic antibacterial effects of Trachyspermum ammi L. essential oil and sodium nitrite in combination on artificially inoculated food models

“…The development and application of natural products with both antioxidants and antibacterial activities in different food products can be an approach to prolonging their storage shelf life and potential for preventing food diseases. Essential oils (EOs), and their volatile compounds, have been used in the food industry for flavoring, in the cosmetic industry for fragrance, and the pharmaceutical industry for their functional properties (Malik, 2017;Malik and Rawat, 2021). The antimicrobial potential of these fragrant oils has been well proven against foodborne pathogens, and has been explained due to their volatile and bio-active properties (Malik, 2017;Wickramanayake et al, 2023).…”

“…Essential oils (EOs), and their volatile compounds, have been used in the food industry for flavoring, in the cosmetic industry for fragrance, and the pharmaceutical industry for their functional properties (Malik, 2017;Malik and Rawat, 2021). The antimicrobial potential of these fragrant oils has been well proven against foodborne pathogens, and has been explained due to their volatile and bio-active properties (Malik, 2017;Wickramanayake et al, 2023).…”

Chemical Constituents, Antioxidant, Cyclooxygenase Inhibitor, and Cytotoxic Activities of Teucrium pruinosum Boiss. Essential Oil

“…Recently, the total annual production of these oils reached more than 45000 tones and more than 100 valuable essential oils are used commercially for their therapeutic actions encompassing antibacterial, antifungal, antiviral, antioxidant, anti-inflammatory, antinociceptive cytotoxic, and many other effects [ 3 , 4 ]. In addition, huge amounts of them are utilized as odorants in the perfumery industry and also as flavoring agents in the pharmaceutical and food industries [ 5 ].…”