Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

• Published in: Journal of food science Vol. 79; no. 7; pp. R1231 - R1249
• Main Authors: Tongnuanchan, Phakawat, Benjakul, Soottawat
• Format: Journal Article
• Language: English
• Published: United States The Institute 01.07.2014; Blackwell Publishing Ltd; Wiley Subscription Services, Inc
• Subjects: antimicrobial; antimicrobial properties; antioxidant; Bioactive compounds; Biocompatibility; biodegradable film; Biomedical materials; chemical composition; Chemical Fractionation - methods; essential oil; Essential oils; Extraction; Food preservation; Food Preservation - methods; Food Preservatives - chemistry; Food Preservatives - pharmacology; food product; Food science; Foods; medicine; natural additives; Oils & fats; Oils, Volatile - chemistry; Packaging; Packaging materials; Plant extracts; plant organs; Preservation; Preservatives; risk; Surgical implants; volatile compound; volatile compounds; biodegradable film; antimicrobial; antioxidant; essential oil; volatile compound; food product
• ISSN: 0022-1147; 1750-3841; 1750-3841
• DOI: 10.1111/1750-3841.12492

Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties. In addition, some essential oils have been used as medicine. Furthermore, the uses of essential oils have received increasing attention as the natural additives for the shelf‐life extension of food products, due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging, in which they can provide multifunctions termed “active or smart packaging.” Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up‐to‐date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf‐life extension of food products.