Journal
FOOD CHEMISTRY
Volume 330, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127268
Keywords
Antioxidant activity; Antimicrobial activity; Food preservation; Safe preservative; Terpenes
Funding
- Tunisian Ministry of Higher Education, Scientific Research, Information and Communication Technologies (Tunisia) within the project of Encouragement des Jeunes Chercheurs [18JEC 08-03]
Ask authors/readers for more resources
Essential oils (EOs) are natural, volatile and aromatic liquids extracted from special plants. EOs are complex mixture of secondary metabolites (terpenes, phenolic compounds, alcohol). EOs possess a wide range of biological activities including antioxidant, antimicrobial and anti-inflammatory ones. Particularly, EOs exhibit pronounced antibacterial and food preservative properties that represent a real potential for the food industry. Numerous EOs have the potential to be used as a food preservative for meat and meat products, vegetables and fruits as well as for dairy products. The main obstacles for using EOs as food preservatives are their safety limits, marked organoleptic effects and possible contamination by chemical products such as pesticides. This review aims to provide an overview of current knowledge about EOs food preservative properties with special emphasis on their antibacterial activities and to support their uses as natural, eco-friendly, safe and easily biodegradable agents for food preservation.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available