Role of essential oils in food safety: Antimicrobial and antioxidant applications
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Date
2019
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Abstract
Essential oils (EOs) are more complex and comprise a number of volatile and natural bioactive compounds, which
often used in food industries as the best alternatives. This review focuses on the impact of EOs and the roles of their
major components in foodmanufacturing as natural preservatives with the related mechanisms of action. In addition,
the major bioactive molecules of different types of EOs and their pharmacological activities such as antioxidant, antifungal
and antimicrobial effects on crop protectionwere also discussed. The major compounds of EOs represent potential
antioxidant, antimicrobial and antifungal activities through various mechanisms. Different types of EOs such as tea
tree oil, lemon oil, clove oil, cinnamon oil and thyme oil from various traditional plants, have significantly showed better
antimicrobial and antioxidant activities, and also effectively increased the shelf lives of the cereal products and increased
the quality of food safety. The major groups of EOs such as terpenes and aromatic volatile compounds, play a
key role in food safety without affecting the quality. Due to their various activities including antioxidant and antimicrobial
activities, EOs could be used as alternative preservatives to increase the shelf lives of cereals and crops.
Description
TNV_GOST_2019_2(49)
Keywords
Veterinary Science