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Essential Oils: Sources of Antimicrobials and Food Preservatives

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Pandey, Abhay K., Kumar, Pradeep, Singh, Pooja, Tripathi, Nijendra N., Bajpai, Vivek K.·2017·Frontiers in Microbiology

DOI 10.3389/fmicb.2016.02161

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Abstract

Aromatic and medicinal plants produce essential oils in the form of secondary metabolites. These essential oils can be used in diverse applications in food, perfume, and cosmetic industries. The use of essential oils as antimicrobials and food preservative agents is of concern because of several reported side effects of synthetic oils. Essential oils have the potential to be used as a food preservative for cereals, grains, pulses, fruits, and vegetables. In this review, we briefly describe the results in relevant literature and summarize the uses of essential oils with special emphasis on their antibacterial, bactericidal, antifungal, fungicidal, and food preservative properties. Essential oils have pronounced antimicrobial and food preservative properties because they consist of a variety of active constituents (e.g., terpenes, terpenoids, carotenoids, coumarins, curcumins) that have great significance in the food industry. Thus, the various properties of essential oils offer the possibility of using natural, safe, eco-friendly, cost-effective, renewable, and easily biodegradable antimicrobials for food commodity preservation in the near future.

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See all 508

Authors: Pandey, A. K., Kumar, P., Singh, P., Tripathi, N. N., & Bajpai, V. K.
Venue: Frontiers in Microbiology
Publisher: Frontiers Media SA
Published: 2017-01-16
Volume: 7
Pages: 2161-2161
ISSN: 1664-302X (ISSN-L)
DOI: 10.3389/fmicb.2016.02161
OpenAlex: W2576901980
Cited by: 508
References: 74
FWCI: 34.40
Type: journal article
Language: en
Open access: gold

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Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.

Essential Oils: Sources of Antimicrobials and Food Preservatives

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