The DOI matches its Crossref record; 9 of the 9 references it cites were found in a registry or an index.
Role of essential oils in food safety: Antimicrobial and antioxidant applications
Open accessAbstract
Essential oils (EOs) are more complex and comprise a number of volatile and natural bioactive compounds, which often used in food industries as the best alternatives. This review focuses on the impact of EOs and the roles of their major components in food manufacturing as natural preservatives with the related mechanisms of action. In addition, the major bioactive molecules of different types of EOs and their pharmacological activities such as antioxidant, antifungal and antimicrobial effects on crop protection were also discussed. The major compounds of EOs represent potential antioxidant, antimicrobial and antifungal activities through various mechanisms. Different types of EOs such as tea tree oil, lemon oil, clove oil, cinnamon oil and thyme oil from various traditional plants, have significantly showed better antimicrobial and antioxidant activities, and also effectively increased the shelf lives of the cereal products and increased the quality of food safety. The major groups of EOs such as terpenes and aromatic volatile compounds, play a key role in food safety without affecting the quality. Due to their various activities including antioxidant and antimicrobial activities, EOs could be used as alternative preservatives to increase the shelf lives of cereals and crops.
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Cites
Essential oils: Their antibacterial properties and potential applications in foods—A review
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Effect of essential oils on pathogenic bacteria
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Tea tree oil reduces histamine-induced skin inflammation
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Cited by
Masyita, A., Mustika Sari, R., Dwi Astuti, A., Yasir, B., Rahma Rumata, N., Emran, T. B., Nainu, F., & Simal-Gandara, J. (2022) · Food Chemistry: X · doi:10.1016/j.fochx.2022.100217 · Cited by 1,052
Essential oils as additives in active food packaging
Sharma, S., Barkauskaite, S., Jaiswal, A. K., & Jaiswal, S. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2020.128403 · Cited by 667
Essential oils as multicomponent mixtures and their potential for human health and well-being
Bunse, M., Daniels, R., Gründemann, C., Heilmann, J., Kammerer, D. R., Keusgen, M., Lindequist, U., Melzig, M. F., Morlock, G. E., Schulz, H., et al. (2022) · Frontiers in Pharmacology · doi:10.3389/fphar.2022.956541 · Cited by 210
“; Lamiaceae) is characterized by high amounts of menthol (up to 45%) and menthone (up to 15%) (Beigi et al., 2018; Bhavaniramya et al., 2019; Dobreva and Dimov, 2021; Poudel et al., 2021).”
BackgroundAhmed, L. I., Ibrahim, N., Abdel-Salam, A. B., & Fahim, K. M. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101177 · Cited by 83
Verrillo, M., Cozzolino, V., Spaccini, R., & Piccolo, A. (2021) · Chemical and Biological Technologies in Agriculture · doi:10.1186/s40538-021-00226-7 · Cited by 51
Metadata
- Authors
- Bhavaniramya, S., Vishnupriya, S., Al-Aboody, M. S., Vijayakumar, R., & Baskaran, D.
- Venue
- Grain & Oil Science and Technology
- Publisher
- Elsevier BV
- Published
- 2019-06
- Volume
- 2
- Issue
- 2
- Pages
- 49-55
- ISSN
- 2096-4501 (ISSN-L)
- 2590-2598
- OpenAlex
- W2955172845
- Cited by
- 621
- References
- 9
- FWCI
- 38.72
- Type
- journal article
- Language
- en
- Open access
- diamond
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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