A Review of Essential Oils as Antimicrobials in Foods with Special Emphasis on Fresh Produce

Abstract

Consumer safety concerns over established fresh produce washing methods, combined with demand for organic and clean label food, has led to the exploration of novel methods of produce sanitization. Essential oils (EOs), extracted from commonly found plants have potential as clean label sanitizers, as they are naturally derived and act as antimicrobials as well as antioxidants. In this review, the antimicrobial abilities of EOs are explored in the following categories: individually and in-combination, as emulsions, combined with existing chemical and physical preservation methods, incorporated into films and coatings, and in vapor phase. We examine combining EOs with one another, with EO components, with surfactants, or with other preservatives or preservation methods to increase sanitizing efficacy. Components of major EOs are also identified, chemical mechanisms are discussed, and potential for antibacterial resistance and effect on organoleptic properties is examined. Studies reveal that EOs can serve as equivalent or better sanitizing agents than chlorine; nevertheless, concentrations must be kept low to avoid adverse sensory effects. For this reason, it is crucial that future studies address the maximum permissible EO concentrations, which do not negatively affect sensory properties. This review should be beneficial to food scientists or industry personnel interested in sanitization and preservation of foods, including fresh produce with EOs.

Evaluation of the Antibacterial Properties of Polyvinyl Alcohol-Pullulan Scaffolds Loaded with Nepeta racemosa Lam. Essential Oil and Perspectives for Possible Applications

“…To this extent, essential oils and other secondary metabolites extracted from plants have been studied in the past couple of years for their antioxidant and antimicrobial properties, and as potential preservatives of flavors and fragrances to be used in foods [ 21 , 22 , 23 , 24 , 25 ]. These essential oils can be applied directly to the fresh produce as sanitizers or can be integrated in the containers in smart packaging materials [ 26 , 27 , 28 , 29 , 30 , 31 , 32 ]. The antimicrobial activity of such novel materials could also benefit other applications such as medical technologies; in this case, tissue-engineering-produced scaffolds as cell support need both bioactive and antibacterial characteristics [ 33 ].…”