Introduction to the Special Issue: Application of Essential Oils in Food Systems

Abstract

Essential oils have received increasing attention as natural additives for the shelf-life extension of food products due to the risk in using synthetic preservatives. Synthetic additives can reduce food spoilage, but the present generation is very health conscious and believes in natural products rather than synthetic ones due to their potential toxicity and other concerns. Therefore, one of the major emerging technologies is the extraction of essential oils from several plant organs and their application to foods. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties, so their use can be very useful to extend shelf-life in food products. Although essential oils have been shown to be promising alternative to chemical preservatives, they present special limitations that must be solved before their application in food systems. Low water solubility, high volatility, and strong odor are the main properties that make it difficult for food applications. Recent advances that refer to new forms of application to avoid these problems are currently under study. Their application into packaging materials and coated films but also directly into the food matrix as emulsions, nanoemulsions, and coating are some of their new applications among others.

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

“…Furthermore, the orange essential oils include terpenes, such as D-limonene, that protect fat against oxidizing compounds [11]. In addition, essential oils have been shown to possess antibacterial, antifungal, and antioxidant activities [12,13], so these components can be used as functional ingredients in foods [14,15]. The antioxidant compounds are sensitive to external factors, such as light, temperature, and oxygen.…”

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

“…The stability, strong smell, volatility, and limited solubility are technical issues to be considered from an efficacy perspective. These should also be considered in tandem with other processing features as the process or environment may stimulate the degradability of these compounds ( 129 ).…”

Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves, and Cloves

“…New ways of applying EOs are currently being studied to overcome these problems. The application of EOs in food packaging materials and coating films has been studied, along with their use directly in the food matrix as emulsions or nanoemulsions among other solutions [ 8 ].…”