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

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...