Essential Oil Nanoemulsions-A New Strategy to Extend the Shelf Life of Smoothies

Highlights What are the main findings? The use of essential oils in food is still limited. Emulsification reduces impact on sensory properties of essential oils. Essential oils are characterized by numerous health-promoting, antimicrobial and antioxidant properties. What is the implication of the main finding? Essential oil nanoemulsions as promising ingredient for extending the shelf life of smoothies.Highlights What are the main findings? The use of essential oils in food is still limited. Emulsification reduces impact on sensory properties of essential oils. Essential oils are characterized by numerous health-promoting, antimicrobial and antioxidant properties. What is the implication of the main finding? Essential oil nanoemulsions as promising ingredient for extending the shelf life of smoothies.Abstract Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.