Essential oils: A promising eco-friendly food preservative

被引：427

作者：

Falleh, Hanen ^{[1
]}

Ben Jemaa, Mariem ^{[1
]}

Saada, Mariem ^{[1
]}

Ksouri, Riadh ^{[1
]}

机构：

[1] Ctr Biotechnol Borj Cedria, Lab Aromat & Med Plants, Bp 901, Hammam Lif 2050, Tunisia

来源：

FOOD CHEMISTRY | 2020年 / 330卷

关键词：

Antioxidant activity; Antimicrobial activity; Food preservation; Safe preservative; Terpenes; CAPITATUS ESSENTIAL OIL; OREGANO ESSENTIAL OIL; PLANT ESSENTIAL OILS; L. ESSENTIAL OIL; ANTIMICROBIAL ACTIVITY; SALMONELLA-ENTERITIDIS; ESCHERICHIA-COLI; EFFICACY; RESIDUES; SAFETY;

D O I：

10.1016/j.foodchem.2020.127268

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Essential oils (EOs) are natural, volatile and aromatic liquids extracted from special plants. EOs are complex mixture of secondary metabolites (terpenes, phenolic compounds, alcohol). EOs possess a wide range of biological activities including antioxidant, antimicrobial and anti-inflammatory ones. Particularly, EOs exhibit pronounced antibacterial and food preservative properties that represent a real potential for the food industry. Numerous EOs have the potential to be used as a food preservative for meat and meat products, vegetables and fruits as well as for dairy products. The main obstacles for using EOs as food preservatives are their safety limits, marked organoleptic effects and possible contamination by chemical products such as pesticides. This review aims to provide an overview of current knowledge about EOs food preservative properties with special emphasis on their antibacterial activities and to support their uses as natural, eco-friendly, safe and easily biodegradable agents for food preservation.

引用

页数：8

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