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- Title
Essential Oils: Chemistry and Food Applications.
- Authors
Rodilla, Jesus M.; Rosado, Tiago; Gallardo, Eugenia
- Abstract
This article discusses the increasing recognition of the crucial role played by essential oils in various industries, including the food industry. Essential oils have been utilized for their antimicrobial, antioxidant, and antifungal properties, which can help control the growth of pathogenic microorganisms in food. The article highlights several studies that explore the potential applications of essential oils in food preservation, including the use of Tagetes elliptica essential oil as a natural alternative to synthetic antioxidants and antimicrobial agents, the development of anti-Staphylococcus aureus inclusion complexes using essential oils, the encapsulation of essential oils in chitosan nanoemulsion for inhibiting fungal growth and aflatoxin contamination, and the production of k-carrageenan films infused with essential oils for eco-friendly packaging materials. The article concludes by emphasizing the need for further research to optimize the efficacy and application of essential oils in the food industry.
- Subjects
ESSENTIAL oils; FOOD chemistry; BIODEGRADABLE plastics
- Publication
Foods, 2024, Vol 13, Issue 7, p1074
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13071074