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Antibacterial Activity of Essential Oil in Food System

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Essential Oils

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Abstract

Consumers’ preference for clean label products requires the food industry to replace chemical synthetic preservatives with natural substitutes. At present, plant essential oils have attracted much attention in the field of natural antimicrobial agents. Essential oil is a natural antibacterial agent extracted and isolated from plants. A large number of studies have confirmed that essential oil has the potential to fight many foodborne pathogens. Therefore, the main active components and basic characteristics of essential oils are discussed in this paper. Then, the antibacterial mechanism of essential oil against foodborne bacteria and fungi was analyzed. Finally, the application potential of essential oils as antimicrobial agents in different foods was reviewed.

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Acknowledgments

The work described in this article is supported by the China Scholarship Council.

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The authors declare no competing interests.

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Authors and Affiliations

  1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China

    Jian Ju

  2. College of Food Science and Engineering, Qingdao Agricultural University, and Qingdao Special Food Research Institute, Qingdao, China

    Yang Deng

  3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China

    Chang Jian Li & Mi Li

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  1. Jian Ju
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  2. Yang Deng
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  4. Mi Li
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  1. Museu Paraense Emílio Goeldi, Belém, Brazil

    Mozaniel Santana de Oliveira

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Ju, J., Deng, Y., Li, C.J., Li, M. (2022). Antibacterial Activity of Essential Oil in Food System. In: Santana de Oliveira, M. (eds) Essential Oils. Springer, Cham. https://doi.org/10.1007/978-3-030-99476-1_2

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