The DOI matches its Crossref record; 79 of the 79 references it cites were found in a registry or an index.
Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils
Abstract
Abstract Background Since time immemorial, natural active compounds including essential oils (EOs) and their components have been used due to their flavor and fragrance. Out of 3000 known varieties, 300 are commercially utilized for the food and pharmaceutical industries. Scope and approach In recent years, studies on EOs have enormously increased owing to their remarkable biological activities and health benefits. As a result, their pharmacological attributes have played an immense role to identify natural and safe alternative therapeutics to extend their industrial applications. Key findings and conclusions: This review covers the sources and composition of EOs, recent progress in their extraction methods, factors affecting their quality and yield, their most important activities, such as antioxidant and antimicrobial activities as well as their mechanisms of action. Besides, the importance of EOs in food, biomedicine, and agricultural industries is also highlighted. For the food industrial applications, we mainly aimed at the incorporation of EOs as such or as nanoemulsions into active or smart packaging with a particular emphasis on the food preservation and shelf-life extension of food products.
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Citations
Cites
Effect of essential oils on pathogenic bacteria
Nazzaro, F., Fratianni, F., De Martino, L., Coppola, R., & De Feo, V. (2013) · Pharmaceuticals · doi:10.3390/ph6121451 · Cited by 2,186
Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives
Chouhan, S., Sharma, K., & Guleria, S. (2017) · Medicines · doi:10.3390/medicines4030058 · Cited by 1,562
Zhang, Y., Liu, X., Wang, Y., Jiang, P., & Quek, S. (2016) · Food Control · doi:10.1016/j.foodcont.2015.05.032 · Cited by 941
Hosseini, S. F., Zandi, M., Rezaei, M., & Farahmandghavi, F. (2013) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2013.02.031 · Cited by 936
Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation
Tongnuanchan, P., & Benjakul, S. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12492 · Cited by 859
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
Lv, F., Liang, H., Yuan, Q., & Li, C. (2011) · Food Research International · doi:10.1016/j.foodres.2011.07.030 · Cited by 605
Noori, S., Zeynali, F., & Almasi, H. (2018) · Food Control · doi:10.1016/j.foodcont.2017.08.015 · Cited by 571
Ahmad, M., Benjakul, S., Prodpran, T., & Agustini, T. W. (2012) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.12.003 · Cited by 561
Isman, M. B., Miresmailli, S., & Machial, C. (2011) · Phytochemistry Reviews · doi:10.1007/s11101-010-9170-4 · Cited by 514
Metadata
- Authors
- Ni, Z.-J., Wang, X., Shen, Y., Thakur, K., Han, J., Zhang, J.-G., Hu, F., & Wei, Z.-J.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2021-04
- Volume
- 110
- Pages
- 78-89
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W3127549408
- Cited by
- 303
- References
- 79
- FWCI
- 27.59
- Type
- journal article
- Language
- en
- Open access
- closed
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- Ni, Z.-J., Wang, X., Shen, Y., Thakur, K., Han, J., Zhang, J.-G., Hu, F., & Wei, Z.-J. (2021). Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2021.01.070
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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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