Essential oils (EOs) seem to be more versatile and consist of a variety of volatile and organic biological active substances that are also employed as the better substitutes in the bacteria, fungal and various food sectors. Many researchers have done detailed research about the antibacterial property of essential oils and their respective inhabitants. While several pioneering works in the past have explained the mode of action of some compounds, an extensive understanding of most of the substances and their molecular mechanisms is still lacking. In particular, the bioactivity characteristics of EOs were evaluated by the main components found in these. These components were commonly utilized in the applications of bactericidal, fungicidal, medicinal and antioxidant drugs. The oils bioactivity can be contrasted with the behavior of pharmaceutical formulations which are pro-duced synthetically. Consequently, essential oils are showing promise organic extracts that require further analysis in the nutrition or pharmaceutical companies for potential applications as supplements, additives or antibacterial. Because of their diverse activities like antifungal and antibacterial characteristics, essential oils may be utilized as alternate additives to improve the grain and seed shelf life. This review aims to provide a summary of existing information on the antibacterial and antifungal properties of EOs, their mechanism, and ingredients in identifying the areas of study that can promote the implementation in various bacterial and fungal properties.
Hou, T., et al. (2022). “Essential oils and its antibacterial, antifungal and anti-oxidant activity applications: A review.” Food Bioscience: 101716.