Application Of Essential Oils In Food Systems

This Special Issue Will Look At The Advances Made In The Essential OilsEssential Oils Have Received Increasing Attention As Natural Additives For The Shelflife Extension Of Food Products, Due To The Risk In Using Synthetic PreservativesSynthetic Additives Can Reduce Food Spoilage, But The Present Generation Is Very Health Conscious And Believes In Natural Products Rather Than Synthetic Ones Due To Their Potential Toxicity And Other ConcernsTherefore, One Of The Major Emerging Technologies Is The Extraction Of Essential Oils From Several Plant Organs And Their Application To FoodsEssential Oils Are AGood Source Of Several Bioactive Compounds, Which Possess Antioxidative And Antimicrobial Properties, So Their Use Can Be Very Useful To Extend The Food ShelflifeAlthough Essential Oils Have Been Shown To Be Promising Alternative To Chemical Preservatives, They Present Special Limitations That Must Be Solved Before Their Application In Food SystemsLow Water Solubility, High Volatility And Strong Odor Are The Main Properties That Make It Difficult For Food ApplicationsRecent Advances Refer To New Forms Of Application To Avoid These Problems Are Currently Under StudyTheir Application Into Packaging Materials And Coated Films But Also Directly Into The Food Matrix As Emulsions, Nanoemulsions, Coated And Others Are Some Of Their New Applications.
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