The DOI matches its Crossref record; 58 of the 58 references it cites were found in a registry or an index.
Application of essential oil as a sustained release preparation in food packaging
Abstract
Abstract Background Aromatic essential oils (EO) are important plant extracts that have attracted great interest for their various biological activities and their potential to replace chemical preservatives in the field of food preservation. Moreover, the volatility of EOs has further expanded their applications in antibacterial packaging (AP) systems. Scope and approach This review focuses on the contributions of EOs to food packaging by (1) introducing the antibacterial activity of EOs; (2) summarizing the implementation of EO-APs; (3) analyzing the applications of EO-APs in food preservation; and (4) assessing the safety of EOs. Key findings and conclusions Understanding the different combinations of EOs and food packaging will help improve the effectiveness of EO-APs in food preservation and better target their use, which will promote their application in food systems. By combining them with packaging materials, the adverse flavor of EOs can be reduced and their action time prolonged, which will greatly improve their effective utilization rate in food preservation.
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Cites
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Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
Donsì, F., Annunziata, M., Sessa, M., & Ferrari, G. (2011) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2011.03.003 · Cited by 860
Essential oil nanoemulsions as antimicrobial agents in food
Donsì, F., & Ferrari, G. (2016) · Journal of Biotechnology · doi:10.1016/j.jbiotec.2016.07.005 · Cited by 665
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Membrane toxicity of antimicrobial compounds from essential oils
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Plant Essential Oils as Active Antimicrobial Agents
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Cited by
Nair, M. S., Tomar, M., Punia, S., Kukula-Koch, W., & Kumar, M. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2020.07.083 · Cited by 384
Pateiro, M., Munekata, P. E. S., Sant'Ana, A. S., Domínguez, R., Rodríguez-Lázaro, D., & Lorenzo, J. M. (2021) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108966 · Cited by 299
Lu, W., Cui, R., Zhu, B., Qin, Y., Cheng, G., Li, L., & Yuan, M. (2021) · Journal of Materials Research and Technology · doi:10.1016/j.jmrt.2021.01.098 · Cited by 105
A novel method to prolong bread shelf life: Sachets containing essential oils components
Ju, J., Xie, Y., Yu, H., Guo, Y., Cheng, Y., Qian, H., & Yao, W. (2020) · LWT · doi:10.1016/j.lwt.2020.109744 · Cited by 55
Self-citation
Metadata
- Authors
- Ju, J., Chen, X., Xie, Y., Yu, H., Guo, Y., Cheng, Y., Qian, H., & Yao, W.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2019-10
- Volume
- 92
- Pages
- 22-32
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2966953560
- Cited by
- 328
- References
- 58
- FWCI
- 26.23
- Type
- journal article
- Language
- en
- Open access
- closed
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- Ju, J., Chen, X., Xie, Y., Yu, H., Guo, Y., Cheng, Y., Qian, H., & Yao, W. (2019). Application of essential oil as a sustained release preparation in food packaging. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2019.08.005
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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