Emitters of Essential Oils

Ribeiro-Santos, Regiane; de Souza, Victor Gomes Lauriano; Andrade, Mariana Alvoco; de Oliveira, Ana Sílvia Boroni; Motta, Joyce Fagundes Gomes

doi:10.1007/978-3-030-90299-5_4

Regiane Ribeiro-Santos⁴,
Victor Gomes Lauriano de Souza^5,6,
Mariana Alvoco Andrade^7,8,9,
Ana Sílvia Boroni de Oliveira¹⁰ &
…
Joyce Fagundes Gomes Motta¹¹

Part of the book series: Food Bioactive Ingredients ((FBC))

510 Accesses

Abstract

Essential oils (EOs) are natural bioactive compounds that can be used in active release systems, such as films, coatings or sachets, being gradually transferred from packaging into foods, during storage time. They are a complex mixture of volatile compounds obtained from plants and fruits with biological properties, which can be used as preservatives or flavoring agents aiming to extend the shelf-life and increase the overall quality of foods. Due to their limitations, such as volatility and low solubility in water, and to improve their biological activities, EOs may be encapsulated before being incorporated into the polymeric matrix of a packaging. This technique provides a slow release of the EOs to the food surface or to the headspace of the package. EOs are classified as Generally Recognized as Safe (GRAS) by the Food and Drug Administration (FDA); however, the ingestion of higher doses can cause of serious problems of oral toxicity. It is necessary to find an equilibrium between the effective EO dose and the risk of toxicity to consider their use insurance for food purposes. Thus, several studies about EO emitters from packaging to food have been realized and the new technologies have contributed to improve food security, which will be discussed in this chapter.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Chapter: USD 29.95; Price excludes VAT (USA)

eBook: USD 149.00; Price excludes VAT (USA)

Softcover Book: USD 199.99; Price excludes VAT (USA)

Hardcover Book: USD 199.99; Price excludes VAT (USA)

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

Abou Baker DH, Al-Moghazy M, ElSayed AAA. The in vitro cytotoxicity, antioxidant and antibacterial potential of Satureja hortensis L. essential oil cultivated in Egypt. Bioorg Chem. 2020;95:103559. https://doi.org/10.1016/j.bioorg.2019.103559.
Article CAS PubMed Google Scholar
Abreu FOMS, Oliveira EF, Paula HCB, et al. Chitosan/cashew gum nanogels for essential oil encapsulation. Carbohydr Polym. 2012;89:1277–82. https://doi.org/10.1016/j.carbpol.2012.04.048.
Article CAS PubMed Google Scholar
Acevedo-Fani A, Salvia-Trujillo L, Rojas-Graü MA, et al. Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties. Food Hydrocoll. 2015;47:168–77. https://doi.org/10.1016/j.foodhyd.2015.01.032.
Article CAS Google Scholar
Adams TB, Taylor SV. Safety evaluation of essential oils: a constituent-based approach. In: Baser KHC, Buchbauer G, editors. Handbook of essential oils: science, technology and applications. CRC Press; 2010. p. 185–208.
Google Scholar
Ademiluyi AO, Oyeleye SI, Oboh G. Biological activities, antioxidant properties and phytoconstituents of essential oil from sweet basil (Ocimum basilicum L.) leaves. Comp Clin Pathol. 2016;25:169–76.
Article CAS Google Scholar
Alexandre EMC, Lourenço RV, Bittante AMQB, et al. Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications. Food Packag Shelf Life. 2016;10:87–96. https://doi.org/10.1016/j.fpsl.2016.10.004.
Article Google Scholar
Almeida JS, Lima F, Da Ros S, et al. Nanostructured systems containing rutin: in vitro antioxidant activity and photostability studies. Nanoscale Res Lett. 2010;5:1603–10. https://doi.org/10.1007/s11671-010-9683-1.
Article CAS PubMed PubMed Central Google Scholar
Amarowicz R, Pegg RB. Chapter One – natural antioxidants of plant origin. In: Ferreira ICFR, Barros LBT-A in F and NR, editors. Functional food ingredients from plants. Academic; 2019, p. 1–81
Google Scholar
Amorati R, Foti MC, Valgimigli L. Antioxidant activity of essential oils. J Agric Food Chem. 2013;61:10835–47. https://doi.org/10.1021/jf403496k.
Article CAS PubMed Google Scholar
Andrade MA, Ribeiro-Santos R, Costa Bonito MC, et al. Characterization of rosemary and thyme extracts for incorporation into a whey protein based film. LWT Food Sci Technol. 2018;92:497–508. https://doi.org/10.1016/j.lwt.2018.02.041.
Article CAS Google Scholar
Arvanitoyannis IS, Bosnea L. Migration of substances from food packaging materials to foods. Crit Rev Food Sci Nutr. 2004;44:63–76. https://doi.org/10.1080/10408690490424621.
Article CAS PubMed Google Scholar
Asbahani AE, Miladi K, Badri W, et al. Essential oils: from extraction to encapsulation. Int J Pharm. 2015;483:220–43. https://doi.org/10.1016/j.ijpharm.2014.12.069.
Article CAS PubMed Google Scholar
Assis OBG, Britto D. Review: edible protective coatings for fruits: fundamentals and applications. Braz J Food Technol. 2014;17:87–97. https://doi.org/10.1590/bjft.2014.019.
Article Google Scholar
Atarés L, Chiralt A. Essential oils as additives in biodegradable films and coatings for active food packaging. Trends Food Sci Technol. 2016;48:51–62. https://doi.org/10.1016/j.tifs.2015.12.001.
Article CAS Google Scholar
Bakkali F, Averbeck S, Averbeck D, et al. Biological effects of essential oils–a review. Food Chem Toxicol. 2008;46:446–75.
Article CAS PubMed Google Scholar
Basmacıoğlu-Malayoğlu H, Özdemir P, Aktaş B. In vitro antioxidant activities, total phenolic contents and main phenolic compounds of essential oil blend and grape seed extract. Hayvansal Üretim. 2018;59:43–7.
Google Scholar
Bassolé IHN, Juliani HR. Essential oils in combination and their antimicrobial properties. Molecules. 2012;17:3989–4006. https://doi.org/10.3390/molecules17043989.
Article CAS PubMed PubMed Central Google Scholar
Becerril R, Nerín C, Silva F. Encapsulation systems for antimicrobial food packaging components: an update. Molecules. 2020; 25. https://doi.org/10.3390/molecules25051134
Behbahani BA, Noshad M, Jooyandeh H. Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. Biocatal Agric Biotechnol. 2020;101563. https://doi.org/10.1016/j.bcab.2020.101563
Bentayeb K, Vera P, Rubio C, Nerín C. The additive properties of Oxygen Radical Absorbance Capacity (ORAC) assay: the case of essential oils. Food Chem. 2014;148:204–8.
Article CAS PubMed Google Scholar
Bi Y, Zhou G, Pan D, et al. The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham. Food Measure. 2019;13:2740–50. https://doi.org/10.1007/s11694-019-00195-4.
Article Google Scholar
Bill M, Obianom PC, Korsten L, et al. Using plant volatiles in biodegradable sachets and exposure of volatiles under pallet covers to control postharvest decay in avocados. South African Avocado Growers’ Assoc Yearb. 2016;39:44–9.
Google Scholar
Bill M, Pillai SK, Tinyane P, et al. The effect of thyme oil low-density polyethylene impregnated pellets in polylactic acid sachets on storage quality of ready-to-eat avocado. Food Bioprocess Technol. 2017;11:141–51. https://doi.org/10.1007/s11947-017-2001-5.
Article CAS Google Scholar
Botre DA, Soares NFF, Espitia PJP, et al. Avaliação de filme incorporado com óleo essencial de orégano para conservação de pizza pronta. Revista Ceres. 2010;57:283–91. https://doi.org/10.1590/S0034-737X2010000300001.
Article CAS Google Scholar
Brahmi F, Abdenour A, Bruno M, et al. Chemical composition and in vitro antimicrobial, insecticidal and antioxidant activities of the essential oils of Mentha pulegium L. and Mentha rotundifolia (L.) Huds growing in Algeria. Ind Crop Prod. 2016;88:96–105. https://doi.org/10.1016/j.indcrop.2016.03.002.
Article CAS Google Scholar
Brewer MS. Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Compr Rev Food Sci Food Saf. 2011;10:221–47. https://doi.org/10.1111/j.1541-4337.2011.00156.x.
Article CAS Google Scholar
Brownlee IA, Seal CJ, Wilcox M, et al. Applications of alginates in food. In: Rehm BHA, editor. Alginates: biology and applications. Berlin/Heidelberg: Springer; 2009. p. 212–28.
Google Scholar
Burt S. Essential oils: their antibacterial properties and potential applications in foods—a review. Int J Food Microbiol. 2004;94:223–53.
Article CAS PubMed Google Scholar
Catarino MD, Alves-Silva JM, Fernandes RP, et al. Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products. Food Control. 2017;80:273–80. https://doi.org/10.1016/j.foodcont.2017.03.054.
Article CAS Google Scholar
Ceylan R, Zengin G, Uysal S, et al. GC-MS analysis and in vitro antioxidant and enzyme inhibitory activities of essential oil from aerial parts of endemic Thymus spathulifolius Hausskn. et Velen. J Enzyme Inhib Med Chem. 2016;31:983–90.
Article CAS PubMed Google Scholar
Chaemsanit S, Sukmas S, Matan N, et al. Controlled release of peppermint oil from paraffin-coated activated carbon contained in sachets to inhibit mold growth during long term storage of brown rice. J Food Sci. 2019;84:832–41. https://doi.org/10.1111/1750-3841.14475.
Article CAS PubMed Google Scholar
Chandran J, Nayana N, Roshini N, Nisha P. Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger. J Food Sci Technol. 2017;54:144–52.
Article CAS PubMed Google Scholar
Chemsa AE, Zellagui A, Öztürk M, et al. Chemical composition, antioxidant, anticholinesterase, antimicrobial and antibiofilm activities of essential oil and methanolic extract of Anthemis stiparum subsp. sabulicola (Pomel) Oberpr. Microb Pathog. 2018;119:233–40. https://doi.org/10.1016/j.micpath.2018.04.033.
Article CAS PubMed Google Scholar
Chen X, Ren L, Li M, et al. Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce. Food Chem. 2017;214:432–9. https://doi.org/10.1016/j.foodchem.2016.07.101.
Article CAS PubMed Google Scholar
Choi WS, Singh S, Lee YS. Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality atributes of “Formosa” plum (Prunus salicina L.). LWT Food Sci Technol. 2016;70:213–22. https://doi.org/10.1016/j.lwt.2016.02.036.
Article CAS Google Scholar
Chouhan S, Sharma K, Guleria S. Antimicrobial activity of some essential oils—present status and future perspectives. Medicines. 2017;4:58.
Article PubMed Central Google Scholar
Ciesla LM, Wojtunik-Kulesza KA, Oniszczuk A, et al. Antioxidant synergism and antagonism between selected monoterpenes using the 2,2-diphenyl-1-picrylhydrazyl method. Flavour Fragr J. 2016;31:412–9. https://doi.org/10.1002/ffj.3330.
Article CAS Google Scholar
D’Sousa Costa CO, Ribeiro PR, Loureiro MB, et al. Phytochemical screening, antioxidant and antibacterial activities of extracts prepared from different tissues of Schinus terebinthifolius Raddi that occurs in the coast of Bahia, Brazil. Pharmacogn Mag. 2015;11:607–14. https://doi.org/10.4103/0973-1296.160459.
Article CAS Google Scholar
Dao TP, Tran TH, Nguyen PTN, et al. Chemical composition and evaluation of antibacterial activities of essential oil from lemon (Citrus aurantifolia L.) leaves growing Tien Giang Province, Vietnam. Asian J Chem. 2019;31:2284–6. https://doi.org/10.14233/ajchem.2019.22144.
Article CAS Google Scholar
De Andrade MF, de Lima D, Silva I, Alves da Silva G, et al. A study of poly (butylene adipate-co-terephthalate)/orange essential oil films for application in active antimicrobial packaging. LWT Food Sci Technol. 2020;125:109148. https://doi.org/10.1016/j.lwt.2020.109148.
Del Ré PV, Jorge N. Especiarias como antioxidantes naturais: aplicações em alimentos e implicação na saúde. Rev Bras Plantas Med. 2012;14:389–99.
Article Google Scholar
Dhifi W, Bellili S, Jazi S, et al. Essential oils’ chemical characterization and investigation of some biological activities: a critical review. Medicines. 2016;3 https://doi.org/10.3390/medicines3040025.
Dias MV, Melo NR, Soares NFF, et al. Application of flavoring active films of low-density polyethylene in sugar biscuits. J Food Process Eng. 2013;36:656–62. https://doi.org/10.1111/jfpe.12029.
Article CAS Google Scholar
Dias MV, Machado Azevedo V, Borges SV, et al. Development of chitosan/montmorillonite nanocomposites with encapsulated α-tocopherol. Food Chem. 2014;165:323–9. https://doi.org/10.1016/j.foodchem.2014.05.120.
Article CAS PubMed Google Scholar
Dıblan S, Kaya S. Antimicrobials used in active packaging films. Food Health. 2018;4:63–79.
Article Google Scholar
Dvir IM, Weizman O, Lewitus D, et al. Antimicrobial active packaging combining essential oils mixture: migration and odor control study. Polym Adv Technol. 2019;30:2558–66. https://doi.org/10.1002/pat.4642.
Article CAS Google Scholar
Ebani VV, Nardoni S, Bertelloni F, et al. Antibacterial and antifungal activity of essential oils against some pathogenic bacteria and yeasts shed from poultry. Flavour Fragr J. 2016;31:302–9. https://doi.org/10.1002/ffj.3318.
Article CAS Google Scholar
El Fawal GF, Omer AM, Tamer TM. Evaluation of antimicrobial and antioxidant activities for cellulose acetate films incorporated with Rosemary and Aloe Vera essential oils. J Food Sci Technol. 2019;56:1510–8. https://doi.org/10.1007/s13197-019-03642-8.
Article CAS PubMed PubMed Central Google Scholar
Elzaawely A, Xuan T, Koyama H, et al. Antioxidant activity and contents of essential oil and phenolic compounds in flowers and seeds of Alpinia zerumbet (Pers.) B.L. Burtt. & amp; R.M. Sm. Food Chem. 2007;104:1648–53. https://doi.org/10.1016/j.foodchem.2007.03.016.
Article CAS Google Scholar
Espitia PJP, Soares NFF, Botti LCM, et al. Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system. Braz J Food Technol. 2012;15:333–42. https://doi.org/10.1590/S1981-67232012005000027.
Article CAS Google Scholar
European Union (EU). Regulation (EC) No 1333/2008 of The European Parliment and the Council of 16 December 2008 on food additives. Off J Eur Union L 354;2008a.
Google Scholar
European Union (EU). Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC. Off J Eur Union, 2008b.
Google Scholar
European Commission (EU). Commission regulation no 10/2011. Off J Eur Union; 2011.
Google Scholar
European Union (EU). Regulation (EC) no 1935/2004 of the european parliament and of the council of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC. Off J Eur Union (Vol. L338), 2004.
Google Scholar
Fadel HHM, Hassan IM, Ibraheim MT, et al. Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits. J Food Sci Technol. 2019;56:4565–74. https://doi.org/10.1007/s13197-019-03931-2.
Article CAS PubMed PubMed Central Google Scholar
Farsanipoor A, Khodanazary A, Hosseini SM. Effect of chitosan-whey protein isolated coatings incorporated with tarragon Artemisia dracunculus essential oil on the quality of Nemipterus japonicus fillets at refrigerated condition. Int J Biol Macromol. 2020;155:766–71. https://doi.org/10.1016/j.ijbiomac.2020.03.228.
Article CAS Google Scholar
FDA, Food And Drug Administration (FDA). Part 189 – Substances prohibited from use in human food. In: Code of Federal Regulations (CFR); 2020.
Google Scholar
Fernandez-Pan I, Carrion-Granda X, Mate JI. Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control. 2014;36:69–75. https://doi.org/10.1016/j.foodcont.2013.07.032.
Article CAS Google Scholar
Furuya T, Kuroiwa M, Kino K. Biotechnological production of vanillin using immobilized enzymes. J Biotechnol. 2017;243:25–8.
Article CAS PubMed Google Scholar
Gavahian M, Chu Y-H, Lorenzo JM, et al. Essential oils as natural preservatives for bakery products: understanding the mechanisms of action, recent findings, and applications. Crit Rev Food Sci Nutr. 2020;60:310–21. https://doi.org/10.1080/10408398.2018.1525601.
Article CAS PubMed Google Scholar
Ghaderi-Ghahfarokhi M, Barzegar M, Sahari MA, et al. Chitosan-cinnamon essential oil nano-formulation: application as a novel additive for controlled release and shelf life extension of beef patties. Int J Biol Macromol. 2017;102:19–28. https://doi.org/10.1016/j.ijbiomac.2017.04.002.
Article CAS PubMed Google Scholar
Gharenaghadeh S, Karimi N, Forghani S, et al. Application of salvia multicaulis essential oil-containing nanoemulsion against food-borne pathogens. Food Biosci. 2017;19:128–33. https://doi.org/10.1016/j.fbio.2017.07.003.
Article CAS Google Scholar
Giri TK. Alginate containing nanoarchitectonics for improved cancer therapy. In: Holban AM, Grumezescu AM, editors. Nanoarchitectonics for smart delivery and drug targeting. Oxford: William Andrew; 2016. p. 565–88.
Chapter Google Scholar
Gómez-Estaca J, López-de-Dicastillo C, Hernández-Muñoz P, et al. Advances in antioxidant active food packaging. Trends Food Sci Technol. 2014;35:42–51. https://doi.org/10.1016/j.tifs.2013.10.008.
Article CAS Google Scholar
Goñi P, López P, Sánchez C, et al. Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chem. 2009;116:982–9. https://doi.org/10.1016/j.foodchem.2009.03.058.
Article CAS Google Scholar
Goudjil MB, Zighmi S, Hamada D, et al. Biological activities of essential oils extracted from Thymus capitatus (Lamiaceae). South African J Bot. 2020;128:274–82.
Article CAS Google Scholar
Gutiérrez L, Escudero A, Batlle R, Nerín C. Effect of mixed antimicrobial agents and flavors in active packaging films. J Agric Food Chem. 2009;57:8564–71. https://doi.org/10.1021/jf901459e.
Article CAS PubMed Google Scholar
Hadian M, Rajaei A, Mohsenifar A, et al. Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage. LWT Food Sci Technol. 2017;84:394–401. https://doi.org/10.1016/j.lwt.2017.05.075.
Article CAS Google Scholar
Hafsa J, Smach M, Ben Khedher MR, et al. Physical, antioxidant and antimicrobial properties of chitosan films containing Eucalyptus globulus essential oil. LWT Food Sci Technol. 2016;68:356–64. https://doi.org/10.1016/j.lwt.2015.12.050.
Article CAS Google Scholar
Hasheminya S-M, Dehghannya J. Composition, phenolic content, antioxidant and antimicrobial activity of Pistacia atlantica subsp. kurdica hulls’ essential oil. Food Biosci. 2020;34:100510. https://doi.org/10.1016/j.fbio.2019.100510.
Article CAS Google Scholar
Hassan B, Chatha SAS, Hussain AI, et al. Recent advances on polysaccharides, lipids and protein based edible films and coatings. A review. Int J Biol Macromol. 2018;109:1095–107. https://doi.org/10.1016/j.ijbiomac.2017.11.097.
Article CAS PubMed Google Scholar
Herculano ED, de Paula HCB, de Figueiredo EAT, et al. Physicochemical and antimicrobial properties of nanoencapsulated Eucalyptus staigeriana essential oil. LWT Food Sci Technol. 2015;61:484–91. https://doi.org/10.1016/j.lwt.2014.12.001.
Article CAS Google Scholar
Hichri F, Omri Hichri A, Maha M, et al. Chemical composition, antibacterial, antioxidant and in vitro antidiabetic activities of essential oils from Eruca vesicaria. Chem Biodivers. 2019;16:e1900183. https://doi.org/10.1002/cbdv.201900183.
Article CAS PubMed Google Scholar
Hill LE, Gomes C, Taylor TM. Characterization of beta-cyclodextrin inclusion complexes containing essential oils (trans-cinnamaldehyde, eugenol, cinnamon bark, and clove bud extracts) for antimicrobial delivery applications. LWT Food Sci Technol. 2013;51:86–93. https://doi.org/10.1016/j.lwt.2012.11.011.
Article CAS Google Scholar
Hosseini Zandi M, Rezaei MSF. Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: preparation, characterization and in vitro release study. Carbohydr Polym. 2013;95:50–6.
Article PubMed Google Scholar
Hsouna AB, Halima NB, Smaoui S, et al. Citrus lemon essential oil: chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Lipids Health Dis. 2017;16:146.
Article PubMed PubMed Central Google Scholar
Huang T, Qian Y, Wei J, et al. Polymeric antimicrobial food packaging and its applications. Polymers. 2019;11:560. https://doi.org/10.3390/polym11030560.
Article CAS PubMed Central Google Scholar
Hüsnü CB, Buchbauer G. Handbook of essential oils: science, technology, and applications. Handb Essent Oils Sci Technol Appl; 2015.
Google Scholar
Hyldgaard M, Mygind T, Meyer RL. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Front Microbiol. 2012;3:12.
Article PubMed PubMed Central Google Scholar
Ibarra VG, Sendón R, Rodríguez-Bernaldo de Quirós A. Antimicrobial food packaging based on biodegradable materials. In: Antimicrobial food packaging; 2016. p. 363–84. https://doi.org/10.1016/B978-0-12-800723-5.00029-2.
Chapter Google Scholar
Ilango P, Suresh V, Vummidi AV, et al. Evaluation of antibacterial activity of lemongrass oil against oral clinical isolates – an in vitro study. Pharm J. 2019;11:1023–8. https://doi.org/10.5530/pj.2019.11.161.
Article CAS Google Scholar
Ivana B, Marija L. 8 – Role of phenols in energy and functional beverages. In: Grumezescu AM, Holban AMBT-S and ED, editors. Woodhead Publishing; 2019, p. 229–268.
Google Scholar
Jamil B, Abbasi R, Abbasi S, et al. Encapsulation of cardamom essential oil in chitosan nano-composites: in-vitro efficacy on antibiotic-resistant bacterial pathogens and cytotoxicity studies. Front Microbiol. 2016;7:1–10. https://doi.org/10.3389/fmicb.2016.01580.
Article Google Scholar
Jamróz E, Juszczak L, Kucharek M. Investigation of the physical properties, antioxidant and antimicrobial activity of ternary potato starch-furcellaran-gelatin films incorporated with lavender essential oil. Int J Biol Macromol. 2018;114:1094–101. https://doi.org/10.1016/j.ijbiomac.2018.04.014.
Article CAS PubMed Google Scholar
Jongedijk E, Cankar K, Buchhaupt M, et al. Biotechnological production of limonene in microorganisms. Appl Microbiol Biotechnol. 2016;100:2927–38.
Article CAS PubMed PubMed Central Google Scholar
Jouki M, Yazdi FT, Mortazavi SA, et al. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. Int J Food Microbiol. 2014;174:88–97. https://doi.org/10.1016/j.ijfoodmicro.2014.01.001.
Article CAS PubMed Google Scholar
Ju J, Chen X, Xie Y, et al. Application of essential oil as a sustained release preparation in food packaging. Trends Food Sci Technol. 2019;92:22–32. https://doi.org/10.1016/j.tifs.2019.08.005.
Article CAS Google Scholar
Jung J, Zhao Y. Antimicrobial packaging for fresh and minimally processed fruits and vegetables. Antimicrobial Food Packaging. 2016;243–256 https://doi.org/10.1016/B978-0-12-800723-5.00018-8.
Karlsen J. Encapsulation and other programmed release techniques for essential oils and volatile terpenes. In: Baser KHC, Buchbauer G, editors. Handbook of essential oils: science, technology and applications. CRC Press Taylor & Francis Group; 2010. p. 855–61.
Google Scholar
Khaneghah AM, Hashemi SMB, Limbo S. Antimicrobial agents and packaging systems in antimicrobial active food packaging: an overview of approaches and interactions. Food Bioprod Process. 2018;111:1–19. https://doi.org/10.1016/j.fbp.2018.05.001.
Article CAS Google Scholar
Khorram F, Ramezanian A, Saharkhiz MJ. In vitro activity of some essential oils against penicillium digitatum. Adv Hortic Sci. 2018;32:487–94. https://doi.org/10.13128/ahs-22569.
Khorshidian N, Yousefi M, Khanniri E, et al. Potential application of essential oils as antimicrobial preservatives in cheese. Innov Food Sci Emerg Technol. 2018;45:62–72.
Article CAS Google Scholar
Kim H, Beak S-E, Song KB. Development of a hagfish skin gelatin film containing cinnamon bark essential oil. LWT. 2018;96:583–8. https://doi.org/10.1016/j.lwt.2018.06.016.
Article CAS Google Scholar
Koroch AR, Rodolfo Juliani H, Zygadlo JA. Bioactivity of essential oils and their components BT – flavours and fragrances: chemistry, bioprocessing and sustainability. In: Berger RG, editors. Berlin/Heidelberg: Springer; 2007, p. 87–115.
Google Scholar
Koul O, Walia S, Dhaliwal GS. Essential oils as green pesticides: potential and constraints. Biopestic Int. 2008;4:63–84.
Google Scholar
Ksouda G, Sellimi S, Merlier F, et al. Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additive. Food Chem. 2019;288:47–56. https://doi.org/10.1016/j.foodchem.2019.02.103.
Article CAS PubMed Google Scholar
Kuorwel KK, Cran MJ, Sonneveld K, et al. Migration of antimicrobial agents from starch-based films into a food simulant. LWT Food Sci Technol. 2013;50:432–8. https://doi.org/10.1016/j.lwt.2012.08.023.
Article CAS Google Scholar
Lee DS. Packaging containing natural antimicrobial or antioxidative agents. In: Han JH, editor. Innovations in food packaging. Elsevier Science & Technology Books; 2005. p. 108–22.
Chapter Google Scholar
Liaquat SM, Ali R. Development of antioxidant rich functional dairy product and study their total antioxidant status measured by DPPH assay. Int J Food Nutr Sci. 2019;4:65–73.
Google Scholar
Lima JV, Moreira MN, Santos AMB, et al. Production of added active film for essential oil for cheese conservation. Revista Ingi. 2020;4:754–68.
Google Scholar
Limbo S, Khaneghah AM. Active packaging of foods and its combination with electron beam processing. In: Electron beam pasteurization and complementary food process technologies. Cambridge: Woodhead Publishing; 2015. p. 195–217. https://doi.org/10.1533/9781782421085.2.195.
Chapter Google Scholar
Lin L, Dai Y, Cui H. Antibacterial poly (ethylene oxide) electrospun nanofibers containing cinnamon essential oil/beta-cyclodextrin proteoliposomes. Carbohydr Polym. 2017;178:131–40. https://doi.org/10.1016/j.carbpol.2017.09.043.
Article CAS PubMed Google Scholar
Lin L, Gu Y, Cui H. Moringa oil/chitosan nanoparticles embedded gelatin nanofibers for food packaging against Listeria monocytogenes and Staphylococcus aureus on cheese. Food Packag Shelf Life. 2019;19:86–93. https://doi.org/10.1016/j.fpsl.2018.12.005.
Article Google Scholar
Liu D, Li H, Jiang L, et al. Characterization of active packaging films made from poly (lactic acid)/poly(trimethylene carbonate) incorporated with oregano essential oil. Molecules. 2016;21 https://doi.org/10.3390/molecules21060695.
Lucera A, Conte A, Del Nobile MA. Volatile compounds usage in active packaging systems. Antimicrobial Food Packaging. 2016:319–27. https://doi.org/10.1016/B978-0-12-800723-5.00025-5.
Malanovic N, Lohner K. Gram-positive bacterial cell envelopes: the impact on the activity of antimicrobial peptides. Biochim Biophys Acta (BBA)-Biomembranes. 2016;1858:936–46.
Article CAS Google Scholar
Manu DK. Antimicrobial activity of cinnamaldehyde or geraniol alone or combined with high pressure processing to destroy Escherichia coli O157: H7 and Salmonella enterica in juices. 2016.
Google Scholar
Marchese A, Orhan IE, Daglia M, et al. Antibacterial and antifungal activities of thymol: a brief review of the literature. Food Chem. 2016;210:402–14.
Article CAS PubMed Google Scholar
Marchese A, Arciola CR, Barbieri R, et al. Update on monoterpenes as antimicrobial agents: a particular focus on p-cymene. Materials (Basel). 2017a;10:947.
Article Google Scholar
Marchese A, Barbieri R, Coppo E, et al. Antimicrobial activity of eugenol and essential oils containing eugenol: a mechanistic viewpoint. Crit Rev Microbiol. 2017b;43:668–89.
Article CAS PubMed Google Scholar
Marinello F, La Storia A, Mauriello G, et al. Atomic force micrscopy techniques to investigate activated food packaging materials. Trends Food Sci Technol. 2018;87:84–93. https://doi.org/10.1016/j.tifs.2018.05.028.
Article CAS Google Scholar
Mariod AA. Effect of essential oils on organoleptic (smell, taste, and texture) properties of food. In: Essential oils in food preservation, flavor and safety. Elsevier; 2016. p. 131–7.
Chapter Google Scholar
Marques CS, Carvalho SG, Bertoli LD, et al. β-Cyclodextrin inclusion complexes with essential oils: obtention, characterization, antimicrobial activity and potential application for food preservative sachets. Food Res Int. 2019;119:499–509. https://doi.org/10.1016/j.foodres.2019.01.016.
Article CAS PubMed Google Scholar
Maryam Adilah ZA, Nur Hanani ZA. Active packaging of fish gelatin films with Morinda citrifolia oil. Food Biosci. 2016;16:66–71. https://doi.org/10.1016/j.fbio.2016.10.002.
Article CAS Google Scholar
Medeiros Barbosa I, da Costa Medeiros JA, de Oliveira KÁR, et al. Efficacy of the combined application of oregano and rosemary essential oils for the control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in leafy vegetables. Food Control. 2016;59:468–77. https://doi.org/10.1016/j.foodcont.2015.06.017.
Article CAS Google Scholar
Miltz J, Ram A, Nir MM. Prospects for application of post-consumer used plastics in food packaging. Food Addit Contam. 1997;14:649–59. https://doi.org/10.1080/02652039709374577.
Article CAS PubMed Google Scholar
Mohammadi A, Hashemi M, Hosseini SM. Chitosan nanoparticles loaded with Cinnamomum zeylanicum essential oil enhance the shelf life of cucumber during cold storage. Postharvest Biol Technol. 2015a;110:203–13. https://doi.org/10.1016/j.postharvbio.2015.08.019.
Article CAS Google Scholar
Mohammadi A, Hashemi M, Hosseini SM. Nanoencapsulation of Zataria multiflora essential oil preparation and characterization with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould disease. Innov Food Sci Emerg Technol. 2015b;28:73–80. https://doi.org/10.1016/j.ifset.2014.12.011.
Article CAS Google Scholar
Montes SS, Santana-Neta LG, Cruz RS. Óleos essenciais em embalagens para alimentos - Revisão de literatura de 2000 a 2012. Perspectivas da Ciência e Tecnologia. 2013;5(1–2).
Google Scholar
Mulla M, Ahmed J, Al-Attar H, et al. Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging. Food Control. 2017;73:663–71. https://doi.org/10.1016/j.foodcont.2016.09.018.
Article CAS Google Scholar
Muriel-Galet V, Cerisuelo JP, López-Carballo G, et al. Development of antimicrobial films for microbiological control of packaged salad. Int J Food Microbiol. 2012;157:195–201. https://doi.org/10.1016/j.ijfoodmicro.2012.05.002.
Article CAS PubMed Google Scholar
Nedovic V, Kalusevic A, Manojlovic V, et al. An overview of encapsulation technologies for food applications. Procedia Food Sci. 2011;1:1806–15. https://doi.org/10.1016/j.profoo.2011.09.265.
Article CAS Google Scholar
Neethirajan S, Jayas DS. Nanotechnology for the Food and Bioprocessing Industries. Food Bioprocess Technol. 2010;4:39–47. https://doi.org/10.1007/s11947-010-0328-2.
Article CAS Google Scholar
Nesic AR, Seslija SI. The influence of nanofillers on physical–chemical properties of polysaccharide-based film intended for food packaging. In: Grumezescu AM, editor. Food packaging. Elsevier Inc.; 2017. p. 637–97. https://doi.org/10.1016/b978-0-12-804302-8.00019-4.
Chapter Google Scholar
Noori S, Zeynali F, Almasi H. Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control. 2018;84:312–20.
Article CAS Google Scholar
Noriega P, Guerrini A, Sacchetti G, et al. Chemical composition and biological activity of five essential oils from the Ecuadorian Amazon rain forest. Molecules. 2019;24:1637.
Article CAS PubMed Central Google Scholar
Oliveira SPLF, Bertan LC, Rensis CMVB, et al. Whey protein-based films incorporated with oregano essential oil. Polímeros. 2017;27:158–64.
Article Google Scholar
Oriani VB, Molina G, Chiumarelli M, et al. Properties of cassava starch-based edible coating containing essential oils. J Food Sci. 2014;79:E189–94. https://doi.org/10.1111/1750-3841.12332.
Article CAS PubMed Google Scholar
Otero V, Becerril R, Santos JA, et al. Evaluation of two antimicrobial packaging films against Escherichia coli O157: H7 strains in vitro and during storage of a Spanish ripened sheep cheese (Zamorano). Food Control. 2014;42:296–302. https://doi.org/10.1016/j.foodcont.2014.02.022.
Article CAS Google Scholar
Otoni CG, De MMR, Aouada FA, et al. Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films. Food Hydrocoll. 2014a;41:188–94. https://doi.org/10.1016/j.foodhyd.2014.04.013.
Article CAS Google Scholar
Otoni CG, Pontes SFO, Medeiros EAA, et al. Edible films from methylcellulose and nanoemulsions of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils as shelf life extenders for sliced bread. J Agric Food Chem. 2014b;62:5214–9. https://doi.org/10.1021/jf501055f.
Article CAS PubMed Google Scholar
Otoni CG, Espitia PJP, Avena-Bustillos RJ, et al. Trends in antimicrobial food packaging systems: emitting sachets and absorbent pads. Food Res Int. 2016;83:60–73. https://doi.org/10.1016/j.foodres.2016.02.018.
Article CAS Google Scholar
Oussalah M, Caillet S, Saucier L, Lacroix M. Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat. Meat Sci. 2006;73:236–44. https://doi.org/10.1016/j.meatsci.2005.11.019.
Article CAS PubMed Google Scholar
Oussalah M, Caillet S, Salmiéri S, et al. Antimicrobial effects of alginate-based films containing essential oils on Listeria monocytogenes and Salmonella Typhimurium present in Bologna and Ham. J Food Prot. 2007;70:901–8. https://doi.org/10.4315/0362-028X-70.4.901.
Article CAS PubMed Google Scholar
Pabast M, Shariatifar N, Beikzadeh S, Jahed G. Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat. Food Control. 2018;91:185–92. https://doi.org/10.1016/j.foodcont.2018.03.047.
Article CAS Google Scholar
Pandey AK, Kumar P, Singh P, et al. Essential oils: sources of antimicrobials and food preservatives. Front Microbiol. 2017;7:2161.
Article PubMed PubMed Central Google Scholar
Passarinho ATP, Dias NF, Camilloto GP, et al. Sliced bread preservation through oregano essential oil-containing sachet. J Food Process Eng. 2014;37:53–62. https://doi.org/10.1111/jfpe.12059.
Article CAS Google Scholar
Patterson JE, McElmeel L, Wiederhold NP. In vitro activity of essential oils against gram-positive and gram-negative clinical isolates, including carbapenem-resistant enterobacteriaceae. Open Forum Infect Dis. 2019;6 https://doi.org/10.1093/ofid/ofz502.
Paul SK. Edible films and coatings for fruits and vegetables. Reference module in materials science and materials engineering. 2019. https://doi.org/10.1016/B978-0-12-803581-8.11509-7.
Peixoto MG, Blank AF, Arrigoni-Blank MF, et al. Activity of essential oils of lippia alba chemotypes and their major monoterpenes against phytopathogenic fungi. Biosci J. 2018;34:1136–46. https://doi.org/10.14393/BJ-v34n5a2018-39385.
Article Google Scholar
Peng Y, Li Y. Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocoll. 2014;36:287–93. https://doi.org/10.1016/j.foodhyd.2013.10.013.
Article CAS Google Scholar
Perdones Á, Escriche I, Chiralt A, Vargas M. Effect of chitosan–lemon essential oil coatings on volatile profile of strawberries during storage. Food Chem. 2016;197:979–86.
Article CAS PubMed Google Scholar
Pérez Córdoba LJ, Sobral PJA. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. J Food Eng. 2017;213:47–53. https://doi.org/10.1016/j.jfoodeng.2017.05.023.
Article CAS Google Scholar
Pires JRA, Souza VGL, Fernando AL. Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat. Food Packag Shelf Life. 2018;17:142–9. https://doi.org/10.1016/j.fpsl.2018.06.011.
Article Google Scholar
Pirouzifard M, Yorghanlu RA, Pirsa S. Production of active film based on potato starch containing Zedo gum and essential oil of Salvia officinalis and study of physical, mechanical, and antioxidant properties. J Thermoplast Compos Mater. 2019;0892705718815541.
Google Scholar
Purkait S, Bhattacharya A, Bag A, Chattopadhyay RR. Synergistic antibacterial, antifungal and antioxidant efficacy of cinnamon and clove essential oils in combination. Arch Microbiol. 2020:1–10.
Google Scholar
Rao J, Chen B, McClements DJ. Improving the efficacy of essential oils as antimicrobials in foods: mechanisms of action. Annu Rev Food Sci Technol. 2019;10:365–87.
Article CAS PubMed Google Scholar
Rappoport Z. The chemistry of phenols. Wiley; 2004.
Google Scholar
Realini CE, Marcos B. Active and intelligent packaging systems for a modern society. Meat Sci. 2014;98:404–19. https://doi.org/10.1016/j.meatsci.2014.06.031.
Article PubMed Google Scholar
Reinas I, Oliveira J, Pereira J, et al. Migration of two antioxidants from packaging into a solid food and into Tenax^®. Food Control. 2012;28:333–7. https://doi.org/10.1016/j.foodcont.2012.05.023.
Article CAS Google Scholar
Reyes-Jurado F, Cervantes-Rincón T, Bach H, et al. Antimicrobial activity of Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), and mustard (Brassica nigra) essential oils in gaseous phase. Ind Crop Prod. 2019;131:90–5. https://doi.org/10.1016/j.indcrop.2019.01.036.
Article CAS Google Scholar
Ribeiro-Santos R, Andrade M, Mela NR, et al. Biological activities and major components determination in essential oils intended for a biodegradable food packaging. Ind Crop Prod. 2017a;97:201–10. https://doi.org/10.1016/j.indcrop.2016.12.006.
Article CAS Google Scholar
Ribeiro-Santos R, Andrade M, Melo NR, et al. Use of essential oils in active food packaging: recent advances and future trends. Trends Food Sci Technol. 2017b;61:132–40. https://doi.org/10.1016/j.tifs.2016.11.021.
Article CAS Google Scholar
Ribeiro-Santos R, Andrade M, Sanches-Silva A. Application of encapsulated essential oils as antimicrobial agents in food packaging. Curr Opin Food Sci. 2017c;14:78–84. https://doi.org/10.1016/j.cofs.2017.01.012.
Article Google Scholar
Ribeiro-Santos R, Melo NR, Andrade M, et al. Potential of migration of active compounds from protein-based films with essential oils to a food and a food simulant Essential oils for food application: natural substances with established biological activities. Food Bioprocess Technol. 2017d;11:43–71.
Article Google Scholar
Ribeiro-Santos R, Andrade M, Sanches-Silva A, et al. Essential oils for food application: natural substances with established biological activities. Food Bioprocess Technol. 2018a;11:43–71. https://doi.org/10.1007/s11947-017-1948-6.
Article CAS Google Scholar
Ribeiro-Santos R, Ventura LAF, Santos DC, et al. Effects of oregano, cinnamon, and sweet fennel essential oils and their blends on foodborne microorganisms. Int Food Res J. 2018b;25:540–4.
CAS Google Scholar
Rieger KA, Schiffman JD. Electrospinning an essential oil: cinnamaldehyde enhances the antimicrobial efficacy of chitosan/poly(ethylene oxide) nanofibers. Carbohydr Polym. 2014;113:561–68. https://doi.org/10.1016/j.carbpol.2014.06.075
Rios J-L. Essential oils: what they are and how the terms are used and defined. In: Essential oils in food preservation, flavor and safety. Elsevier; 2016. p. 3–10.
Chapter Google Scholar
Rodea-González DA, Cruz-Olivares J, Román-Guerrero A, et al. Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices. J Food Eng. 2012;111:102–9. https://doi.org/10.1016/j.jfoodeng.2012.01.020.
Article CAS Google Scholar
Rodriguez-Garcia I, Silva-Espinoza BA, Ortega-Ramirez LA, et al. Oregano essential oil as an antimicrobial and antioxidant additive in food products. Crit Rev Food Sci Nutr. 2016;56:1717–27. https://doi.org/10.1080/10408398.2013.800832.
Article CAS PubMed Google Scholar
Sabphon C, Srichoosilp A, Wanichwecharungruang S, et al. Dissolvable and edible film for long-lasting kaffir lime aroma in food. Food Sci Technol. 2019; https://doi.org/10.1111/ijfs.14426.
Salvo A, La Torre GL, Rotondo A, et al. Multiple analytical approaches for the organic and inorganic characterization of Origanum vulgare L. samples. Nat Prod Res. 2019;33:2815–22. https://doi.org/10.1080/14786419.2018.1503269.
Article CAS PubMed Google Scholar
Sanches Silva A, Cruz Freire JM, Franz R, et al. Time-temperature study of the kinetics of migration of diphenylbutadiene from polyethylene films into aqueous foodstuffs. Food Res Int. 2008;41:138–44. https://doi.org/10.1016/j.foodres.2007.10.007.
Article CAS Google Scholar
Sanchez-Gonzalez L, Chafer M, Chiralt A, et al. Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydr Polym. 2010;82:277–83. https://doi.org/10.1016/j.carbpol.2010.04.047.
Article CAS Google Scholar
Santana MCCB, Machado BAS, Silva TN, et al. Incorporação de urucum como aditivo antioxidante em embalagens biodegradáveis a base de quitosana. Ciênc Rural. 2013;43:544–50.
Article Google Scholar
Shaaban HAE, El-Ghorab AH, Shibamoto T. Bioactivity of essential oils and their volatile aroma components: review. J Essent Oil Res. 2012;24:203–12. https://doi.org/10.1080/10412905.2012.659528.
Article CAS Google Scholar
Shamaei S, Seiiedlou SS, Aghbashlo M, et al. Microencapsulation of walnut oil by spray drying: effects of wall material and drying conditions on physicochemical properties of microcapsules. Innov Food Sci Emerg Technol. 2017;39:101–12. https://doi.org/10.1016/j.ifset.2016.11.011.
Article CAS Google Scholar
Shao P, Yan Z, Chen H, et al. Electrospun poly (vinyl alcohol)/permutite fibrous film loaded with cinnamaldehyde for active food packaging. J Appl Polym Sci. 2017;135:46117. https://doi.org/10.1002/app.46117.
Article CAS Google Scholar
Sharifi-Rad M, Varoni EM, Iriti M, et al. Carvacrol and human health: a comprehensive review. Phyther Res. 2018;32:1675–87. https://doi.org/10.1002/ptr.6103.
Article CAS Google Scholar
Sharmeen JB, Suroowan S, Rengasamy K, et al. Chemistry, bioactivities, mode of action and industrial applications of essential oils. Trends Food Sci Technol. 2020;111:89–105. https://doi.org/10.1016/j.tifs.2020.04.025.
Article CAS Google Scholar
Shojaee-Aliabadi S, Hosseini H, Mohammadifar MA, et al. Characterization of antioxidant-antimicrobial κ-carrageenan films containing Satureja hortensis essential oil. Int J Biol Macromol. 2013;52:116–24. https://doi.org/10.1016/j.ijbiomac.2012.08.02.
Shokri S, Parastouei K, Taghdir M, Abbaszadeh S. Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C. Int J Biol Macromol. 2020;15:846–54. https://doi.org/10.1016/j.ijbiomac.2020.03.080.
Article CAS Google Scholar
Silva AS, Cruz Freire JM, Sendón R, et al. Migration and diffusion of diphenylbutadiene from packages into foods. J Agric Food Chem. 2009;57:10225–30. https://doi.org/10.1021/jf901666h.
Article CAS PubMed Google Scholar
Smith-Palmer A, Stewart J, Fyfe L. Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Lett Appl Microbiol. 1998;26:118–22. https://doi.org/10.1046/j.1472-765X.1998.00303.x.
Article CAS PubMed Google Scholar
Soares NFF, Silva WA, Pires ACS, et al. New developments and applications in food packaging. Revista Ceres. 2009;56:370–78.
Google Scholar
Souza VGL, Fernando AL. Nanoparticles in food packaging: biodegradability and potential migration to food – a review. Food Packag Shelf Life. 2016;8:63–70. https://doi.org/10.1016/j.fpsl.2016.04.001.
Article Google Scholar
Souza RC, da Costa MM, Baldisserotto B, et al. Antimicrobial and synergistic activity of essential oils of Aloysia triphylla and Lippia alba against Aeromonas spp. Microb Pathog. 2017;113:29–33. https://doi.org/10.1016/j.micpath.2017.10.013.
Article CAS PubMed Google Scholar
Souza VGL, Pires JRA, Vieira ET, et al. Shelf life assessment of fresh poultry meat packaged in novel bionanocomposite of chitosan/montmorillonite incorporated with ginger essential oil. Coatings. 2018;8:177. https://doi.org/10.3390/coatings8050177.
Article CAS Google Scholar
Souza VGL, Rodrigues C, Ferreira L, et al. In vitro bioactivity of novel chitosan bionanocomposites incorporated with different essential oils. Ind Crop Prod. 2019a;140:111563. https://doi.org/10.1016/j.indcrop.2019.111563.
Article CAS Google Scholar
Souza WFM, Mariano XM, Isnard JL, et al. Evaluation of the volatile composition, toxicological and antioxidant potentials of the essential oils and teas of commercial Chilean boldo samples. Food Res Int. 2019b;124:27–33. https://doi.org/10.1016/j.foodres.2018.12.059.
Article CAS PubMed Google Scholar
Souza VGL, Pires JRA, Rodrigues C, et al. Chitosan composites in packaging industry—current trends and future challenges. Polymers. 2020;12:417. https://doi.org/10.3390/polym12020417.
Article CAS PubMed Central Google Scholar
Stanojević LP, Stanojević JS, Cvetković DJ, Ilić DP. Antioxidant activity of oregano essential oil (Origanum vulgare L.). Biol Nyssana. 2018;7:131–9. https://doi.org/10.5281/zenodo.200410.
Article Google Scholar
Stratakos AC, Koidis A. Methods for extracting essential oils. Essential oils in food preservation, flavor and safety; 2016, p. 31–38. https://doi.org/10.1016/b978-0-12-416641-7.00004-3.
Sung S-Y, Sin LT, Tee T-T, et al. Antimicrobial agents for food packaging applications. Trends Food Sci Technol. 2013;33:110–23. https://doi.org/10.1016/j.tifs.2013.08.001.
Article CAS Google Scholar
Sung S-Y, Sin L T, Tee T-T, et al. Effects of Allium sativum essence oil as antimicrobial agent for food packaging plastic film. Innov Food Sci Emerg Technol. 2014;26:406–14. https://doi.org/10.1016/j.ifset.2014.05.009
Suppakul P, Sonneveld K, Bigger S. W, et al. Efficacy of polyethylene-based antimicrobial films containing principal constituents of basil. LWT. 2008;41:779–788. https://doi.org/10.1016/j.lwt.2007.06.006.
Surwade SA, Chand K. Antimicrobial food packaging: an overview. Eur J Biotechnol Biosci. 2017;5:85–90.
Google Scholar
Tang Y, Zhou Y, Lan X, et al. Electrospun gelatin nanofibers encapsulated with peppermint and chamomile essential oils as potential edible packaging. J Agric Food Chem. 2019;67:2227–34.
Article CAS PubMed Google Scholar
Tao F, Hill LE, Peng Y, et al. Synthesis and characterization of β-cyclodextrin inclusion complexes of thymol and thyme oil for antimicrobial delivery applications. LWT Food Sci Technol. 2014;59:247–55. https://doi.org/10.1016/j.lwt.2014.05.037.
Article CAS Google Scholar
Tavares FO, Pieretti GG, Antigo JL, et al. Edible coating with oregano and rosemary essential oils for use in ricotta cheese. Rev Inst Laticinios Candido Tostes. 2014;69:249–57. https://doi.org/10.14295/2238-6416.v69i4.309.
Article Google Scholar
Taylor TM. Natural food antimicrobials: recent trends in their use, limitations, and opportunities for their applications in food preservation. In: Natural and bio-based antimicrobials for food applications. ACS Publications; 2018. p. 25–43.
Google Scholar
Teixeira B, Marques A, Ramos C, et al. European pennyroyal (Mentha pulegium) from Portugal: chemical composition of essential oil and antioxidant and antimicrobial propertiesof extracts and essential oil. Ind Crop Prod. 2012;36:81–7. https://doi.org/10.1016/j.indcrop.2011.08.011.
Article CAS Google Scholar
Tepe AS, Ozaslan M. Anti-Alzheimer, anti-diabetic, skin-whitening, and antioxidant activities of the essential oil of Cinnamomum zeylanicum. Ind Crop Prod. 2020;145:112069.
Article Google Scholar
Tores-Alvarez C, Núñez González A, Rodríguez J, et al. Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils. CyTA-J Food. 2017;15:129–35.
Google Scholar
Ugalde ML, de Cezaro AM, Vedovatto F, et al. Active starch biopolymeric packaging film for sausages embedded with essential oil of Syzygium aromaticum. J Food Sci Technol. 2017;54:2171–5. https://doi.org/10.1007/s13197-017-2624-6.
Article CAS PubMed PubMed Central Google Scholar
Uliana MP, Fronza M, da Silva AG, et al. Composition and biological activity of Brazilian rose pepper (Schinus terebinthifolius Raddi) leaves. Ind Crop Prod. 2016;83:235–40. https://doi.org/10.1016/j.indcrop.2015.11.077.
Article CAS Google Scholar
Upasen S, Wattanachai P. Packaging to prolong shelf life of preservative-free white bread. Heliyon. 2018;4:e00802. https://doi.org/10.1016/j.heliyon.2018.e00802.
Article PubMed PubMed Central Google Scholar
Uzunku S, Var I. Active antimicrobial food packaging. 2018; https://doi.org/10.5772/intechopen.82429.
Valdivieso-Ugarte M, Gomez-Llorente C, Plaza-Díaz J, Gil Á. Antimicrobial, antioxidant, and immunomodulatory properties of essential oils: a systematic review. Nutrients. 2019;11 https://doi.org/10.3390/nu11112786.
Valencia-Sullca C, Vargas M, Atarés L, Chiralt A. Thermoplastic cassava starch-chitosan bilayer films containing essential oils. Food Hydrocoll. 2018;75:107–15. https://doi.org/10.1016/j.foodhyd.2017.09.008.
Article CAS Google Scholar
Vijayan V, Mazumder A. In vitro inhibition of food borne mutagens induced mutagenicity by cinnamon (Cinnamomum cassia) bark extract. Drug Chem Toxicol. 2018;41:385–93. https://doi.org/10.1080/01480545.2018.1439056.
Viuda-Martos M, Mohamady MA, Fernández-López J, et al. In vitro antioxidant and antibacterial activities of Essentials oils obtained from Egyptian aromatic plants. Food Control. 2011;22:1715–22. https://doi.org/10.1016/j.foodcont.2011.04.003.
Article CAS Google Scholar
Vunain E, Mishra AK, Mamba BB. Fundamentals of chitosan for medical applications. In: Jennings JA, Bumgardner JD, editors. Chitosan based biomaterials, Volume 1: Fundamentals. Woodhead Publishing Limited; 2017. p. 3–30.
Chapter Google Scholar
Wen P, Zhu D-H, Feng K, et al. Fabrication of electrospun polylactic acid nanofilm incorporating cinnamon essential oil/β -cyclodextrin inclusion complex for antimicrobial packaging. Food Chem. 2016a;196:996–1004. https://doi.org/10.1016/j.foodchem.2015.10.043.
Article CAS PubMed Google Scholar
Wen P, Zhu D-H, Wu H, et al. Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging. Food Control. 2016b;59:366–76.
Article CAS Google Scholar
Wieczyńska J, Cavoski I. Antimicrobial, antioxidant and sensory features of eugenol, carvacrol and trans-anethole in active packaging for organic ready-to-eat iceberg lettuce. Food Chem. 2018;259:251–60. https://doi.org/10.1016/j.foodchem.2018.03.137.
Article CAS PubMed Google Scholar
Wu J, Liu H, Ge S, et al. The preparation, characterization, antimicrobial stability and in vitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomes. Food Hydrocoll. 2015;43:427–35. https://doi.org/10.1016/j.foodhyd.2014.06.017.
Article CAS Google Scholar
Wu J, Sun X, Guo X, et al. Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquac Fish. 2017;2:185–92. https://doi.org/10.1016/j.aaf.2017.06.004.
Article Google Scholar
Yeddes W, Nowacka M, Rybak K, et al. Evaluation of the antioxidant and antimicrobial activity of rosemary essential oils as gelatin edible film component. Food Sci Technol Res. 2019;25:321–9.
Article CAS Google Scholar
Yeh HY, Chuang CH, Chen HC, et al. Bioactive components analysis of two various gingers (Zingiber officinale Roscoe) and antioxidant effect of ginger extracts. LWT Food Sci Technol. 2014;55:329–34. https://doi.org/10.1016/j.lwt.2013.08.003.
Article CAS Google Scholar
Yun J, Fan X, Li X, et al. Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes. Int J Food Microbiol. 2015;193:59–67. https://doi.org/10.1016/j.ijfoodmicro.2014.10.013.
Article CAS PubMed Google Scholar
Zeid A, Karabagias IK, Nassif M, Kontominas MG. Preparation and evaluation of antioxidant packaging films made of polylactic acid containing thyme, rosemary, and oregano essential oils. J Food Process Preserv. 2019;43 https://doi.org/10.1111/jfpp.14102.
Zhang H, Jung J, Zhao Y. Preparation and characterization of cellulose nanocrystals films incorporated with essential oil loaded β-chitosan beads. Food Hydrocoll. 2017a;69:164–72. https://doi.org/10.1016/j.foodhyd.2017.01.029.
Article CAS Google Scholar
Zhang L, Liu A, Wang W, et al. Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application. Int J Food Sci Technol. 2017b;52:1670–9. https://doi.org/10.1111/ijfs.13441.
Article CAS Google Scholar
Zhang H, Li X, Kang H. Chitosan coatings incorporated with free or nano-encapsulated Paulownia Tomentosa essential oil to improve shelf-life of ready-to-cook pork chops. LWT. 2019;116 https://doi.org/10.1016/j.lwt.2019.108580.

Download references

Author information

Authors and Affiliations

Instituto Federal de Educação, Ciência e Tecnologia de Pernambuco – IFPE campus Vitória de Santos Antão. Propriedade terra preta, Vitória de Santo Antão, Pernambuco, Brasil
Regiane Ribeiro-Santos
MEtRICs/Departamento de Ciências e Tecnologia da Biomassa, NOVA School of Science and Technology | FCT NOVA, Universidade NOVA de Lisboa, Caparica, Portugal
Victor Gomes Lauriano de Souza
INL, International Iberian Nanotechnology Laboratory, Braga, Portugal
Victor Gomes Lauriano de Souza
Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Lisbon, Portugal
Mariana Alvoco Andrade
University of Coimbra, Faculty of Pharmacy, Coimbra, Coimbra, Portugal
Mariana Alvoco Andrade
REQUIMTE/LAQV, R. D. Manuel II, Oporto, Portugal
Mariana Alvoco Andrade
Instituto Federal de Educação, Ciência e Tecnologia do Mato Grosso do Sul - IFMS Campus Coxim, Coxim, Mato Grosso do Sul, Brasil
Ana Sílvia Boroni de Oliveira
Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, Minas Gerais, Brasil
Joyce Fagundes Gomes Motta

Authors

Regiane Ribeiro-Santos
View author publications
You can also search for this author in PubMed Google Scholar
Victor Gomes Lauriano de Souza
View author publications
You can also search for this author in PubMed Google Scholar
Mariana Alvoco Andrade
View author publications
You can also search for this author in PubMed Google Scholar
Ana Sílvia Boroni de Oliveira
View author publications
You can also search for this author in PubMed Google Scholar
Joyce Fagundes Gomes Motta
View author publications
You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Seid Mahdi Jafari
National Institute for for Agrarian and Veterinary Research (INIAV), Vila do Conde, Portugal
Ana Sanches Silva

Rights and permissions

Reprints and permissions

Copyright information

About this chapter

Cite this chapter

Ribeiro-Santos, R., de Souza, V.G.L., Andrade, M.A., de Oliveira, A.S.B., Motta, J.F.G. (2022). Emitters of Essential Oils. In: Jafari, S.M., Silva, A.S. (eds) Releasing Systems in Active Food Packaging. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-90299-5_4

Download citation

DOI: https://doi.org/10.1007/978-3-030-90299-5_4
Published: 02 February 2022
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-90298-8
Online ISBN: 978-3-030-90299-5
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)

Publish with us

Policies and ethics