Essential Oil Applications|

Essential oils have gained remarkable attention due to their suitability as green additives which could efficiently substitute synthetic food additives with their inherent side effects. They have the potential of improving the shelf life of food as a result of their antimicrobial properties. Essential oils are made of various components which include mixtures of volatile secondary metabolites that are hydrophobic in nature. As a result of their numerous biochemical compositions, they have been identified to have remarkable antioxidant and antimicrobial potentials, thereby making them reliable substitutes for various food additives of synthetic origin. Some of these numerous synthetic additives have inherent side effects such as vulnerability to various pathogens and diseases. Although synthetic additives are vital in food preservation, more recently, there is increasing awareness and global inclination toward food safety and quality. One of the current growing technologies is the extraction and processing of various essential oils from plant origin and their applications in food preservation. The utilization of the unique preservative tendencies and potentials of essential oils, makes them promising in solving various problems of food preservation. Aside from improving the shelf life of the food materials, these oils also help in the improvement of their flavoring in their higher applications. Therefore, this chapter focuses on the various applications of essential oils in the food industry. It also presents the mechanisms of action of essential oils as well as the effects of their organoleptic properties on their applications in food industries.

Inobeme, A. and C. O. Adetunji (2024). Application of essential oils in the food industry. Applications of Essential Oils in the Food Industry, Elsevier: 1-8.

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