Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases

Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry

“…Most release-type antimicrobial packaging belongs to composite materials containing volatile essential oils (EOs) or other plant extracts, which release antimicrobial constituents into the air to exert their effects without direct contact with food. 26 However, there is a dearth of research on SAFP that can release chlorine dioxide (ClO 2 ) gas, nanometals/metal oxides, propolis, antimicrobial proteins, chitosan, or certain microorganisms as antimicrobial agents. While these agents are more environmentally friendly than petrochemical ones, such as conventional organic acids and salts, ethanol, biguanides, and metals, they are more expensive to synthesize and less stable.…”

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

“…Sodium alginate-based cinnamaldehyde controlled-release active packaging films loaded with halloysite nanotubes have broad prospects for application in high-fat food packaging [ 18 ]. In addition, the biodegradability of composite films, preparation costs, and potential risks associated with their use in food warrant further consideration and resolution by researchers [ 19 ].…”

Iron Oxide Nanoparticle-Loaded Magnetic Cellulose Nanofiber Aerogel with Self-Controlled Release Property for Green Active Food Packaging

“…Concerning the potential health issues of synthetic chemicals, natural food additives are more widely used for extending the shelf life of perishable food. In addition, due to the volatility of most natural food antibacterial agents, they can be released from the packaging material into the headspace as vapors without intensive contact between food and packaging materials. , However, the release of some aroma compounds, the ingredients of most natural food antimicrobials, from the packaging material needs to be controlled to limit their concentration and prolong their release duration, thereby optimizing their preservative effect efficiency on food.…”

“…In addition, due to the volatility of most natural food antibacterial agents, they can be released from the packaging material into the headspace as vapors without intensive contact between food and packaging materials. 6,7 However, the release of some aroma compounds, the ingredients of most natural food antimicrobials, from the packaging material needs to be controlled to limit their concentration and prolong their release duration, thereby optimizing their preservative effect efficiency on food. For this purpose, essential oils (EOs), one of the aromatic compound-based natural antibacterial agents exhibiting high antimicrobial and antioxidant efficiency, could be designed to be trapped in the carrier-biopolymer matrix.…”