Encapsulation strategies to enhance the antibacterial properties of essential oils in food system

Abstract

Frequent foodborne diseases and the emergence of multidrug-resistant bacteria have prompted researchers to find natural antiseptic alternatives to synthetic antibiotics to meet food safety needs. Essential oils (EOs), as the natural products extracted from plants with known antibacterial activity, follow into the spotlight. The antibacterial effect of various EOs can be influenced by a number of factors, such as their biologically active components and cell types. While the volatility, oxidizability, aromatic odor and insolubility are the main factors that impeding the EOs application in food industry. To overcome the shortcomings of EOs, nanoparticles such as liposomes, cyclodextrin, silicon dioxide and nanoemulsion, along with packaging methods such as nanofibers and food wraps, have been proven as effective encapsulation systems to protect EOs. This review briefly discusses the feasible approaches to improve the functional performances of EOs in different food systems.