Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 14, Pages 3011-3033Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf5006148
Keywords
citrus essential oils (CEOs); antifungal activities; mechanism of action; applications
Funding
- Fundamental Research Funds for the Central Universities [XDJK2013A014]
- China Scholarship Council (CSC)
- National Natural Science Foundation of China [31171930]
- Graduate Student Innovation Fund of Southwest University [kb2011005]
- Program for Chongqing Innovation Team of University [KJTD201333]
- 111 Project [B12006]
- Samuel Roberts Noble Foundation
- National Science Foundation [1139489, 1024974, 1124719]
- Division Of Chemistry
- Direct For Mathematical & Physical Scien [1124719] Funding Source: National Science Foundation
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Citrus essential oils (CEOs) are a mixture of volatile compounds consisting mainly of monoterpene hydrocarbons and are widely used in the food and pharmaceutical industries because of their antifungal activities. To face the challenge of growing public awareness and concern about food and health safety, studies concerning natural biopreservatives have become the focus of multidisciplinary research efforts. In the past decades, a large amount of literature has been published on the antifungal activity of CEOs. This paper reviews the advances of research on CEOs and focuses on their in vitro and food antifungal activities, chemical compositions of CEOs, and the methods used in antifungal assessment. Furthermore, the antifungal bioactive components in CEOs and their potential mechanism of action are summarized. Finally, the applications of CEOs in the food industry are discussed in an attempt to provide new information for future utilization of CEOs in modern industries.
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