Essential oils as antimicrobials in food systems – A review
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Some properties of essential oils such as anti-inflammatory, antimicrobial, and antioxidant have been verified in the recent scientific literature.
“Some of these properties of essential oils such as anti-inflammatory, antimicrobial, and antioxidant have been verified in the recent scientific literature [14, 18–20].”
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- Authors
- Calo, J. R., Crandall, P. G., O'Bryan, C. A., & Ricke, S. C.
- Affiliations
- University of Arkansas at Fayetteville (US)
- Corresponding author
- Ricke, Steven C.
- Venue
- Food Control
- Publisher
- Elsevier BV
- Published
- 2015-08
- Volume
- 54
- Pages
- 111-119
- ISSN
- 0956-7135 (ISSN-L)
- OpenAlex
- W2010742801
- Cited by
- 1,140
- References
- 130
- Citations by year
- 2026: 47 · 2025: 78 · 2024: 71 · 2023: 100 · 2022: 141 · 2021: 175 · 2020: 134 · 2019: 122 · 2018: 120 · 2017: 68 · 2016: 51 · 2015: 30 · 2014: 1
- FWCI
- 111.05
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Control (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Physical Sciences › Chemistry › Organic Chemistry › Antimicrobial agents and applications
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- essential oils, antimicrobial activity, food preservatives, foodborne pathogens, shelf life extension, antimicrobial mechanisms, synergistic effect, plant secondary metabolites, aromatic plants, natural antimicrobials
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