Use of Essential Oils in Bioactive Edible Coatings: A Review

By L. Sánchez-González, M. Vargas, C. González-Martínez, A. Chiralt, M. Cháfer. 2011

453 citations recorded by the source corpus.

Antimicrobial and antioxidant properties of essential oils have previously been extensively reviewed. The mechanisms of action of essential oils have not been clearly identified but they seem to be related with their hydrophobic nature. Applying these natural compounds in the food industry could be a potential alternative, but its application costs and other problems, such as their intense aroma and potential toxicity, limit their use in the area of food preservation. An interesting strategy to reduce doses of essential oils while maintaining their effectiveness could be the incorporation of these natural compounds into edible/biodegradable films. This review discusses the use of essential oils as natural antimicrobial and antioxidant compounds to obtain bioactive films or coatings. The advantages and limitations are also reviewed.

Subfields: Biochemistry, Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/776e5ce8306f389911192c58cfff5bfdfcdaa16c

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In Biochemistry

1. Abdo Hassoun
2. Ö. Çoban

In Biomaterials

1. Chuanwei Miao
2. Abdo Hassoun
3. Ö. Çoban
4. W. Hamad

In Food Science

1. Abdo Hassoun
2. Ö. Çoban
3. Chuanwei Miao
4. R. Meyer
5. T. Mygind
6. M. Hyldgaard
7. W. Hamad

Citations in the corpus

• Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components (2012, background): “Essential oils can be encapsulated in polymers of edible and biodegradable coatings or sachets that provide a slow release to the food surface or to the headspace of packages of, e.g., fruit, meat, and fish (Pelissari et al., 2009; Sánchez-González et al., 2011).”
• Antimicrobial nanocomposite films made of poly(lactic acid)–cellulose nanocrystals (PLA–CNC) in food applications—part B: effect of oregano essential oil release on the inactivation of Listeria monocytogenes in mixed vegetables (2014, background): “…of oregano EO into a continuous polymeric PLA matrix, leading to structural discontinuities caused by the oildispersed phase (Salmieri and Lacroix 2006; Zinoviadou et al. 2009; Zivanovic et al. 2005; Benavides et al. 2012; Sanchez-Gonzalez et al. 2011; Pelissari et al. 2009; Fabra et al. 2008).”
• Essential oils for antimicrobial and antioxidant applications in fish and other seafood products (2017, methodology): “467 One method that has been proposed in the literature in order to reduce organoleptic effects of 468 EOs added to fish and other seafoods is to use coatings enriched with EOs (Lucera et al., 469 2012; Sánchez-González et al., 2011).”