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Use of Essential Oils in Bioactive Edible Coatings: A Review

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Abstract

Antimicrobial and antioxidant properties of essential oils have previously been extensively reviewed. The mechanisms of action of essential oils have not been clearly identified but they seem to be related with their hydrophobic nature. Applying these natural compounds in the food industry could be a potential alternative, but its application costs and other problems, such as their intense aroma and potential toxicity, limit their use in the area of food preservation. An interesting strategy to reduce doses of essential oils while maintaining their effectiveness could be the incorporation of these natural compounds into edible/biodegradable films. This review discusses the use of essential oils as natural antimicrobial and antioxidant compounds to obtain bioactive films or coatings. The advantages and limitations are also reviewed.

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Acknowledgments

The authors acknowledge the financial support provided by Ministerio de Educación y Ciencia (Project AGL2007-65503). Author L. Sánchez-González thanks Ministerio de Educación y Ciencia (Spain) for a FPU Grant (AP2006-026).

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  1. Departamento de Tecnología de Alimentos—Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain

    Laura Sánchez-González, María Vargas, Chelo González-Martínez, Amparo Chiralt & Maite Cháfer

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  1. Laura Sánchez-González
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  2. María Vargas
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  3. Chelo González-Martínez
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Correspondence to Laura Sánchez-González.

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Sánchez-González, L., Vargas, M., González-Martínez, C. et al. Use of Essential Oils in Bioactive Edible Coatings: A Review. Food Eng. Rev. 3, 1–16 (2011). https://doi.org/10.1007/s12393-010-9031-3

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