The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies
Küçük Resim Yok
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Public concern on the excessive use of synthetic food additives has raised a great interest to usenatural products due to their potential in food and pharmacological industries. Nowadays, chemicalfood additives are questioned due to their contribution to the health risks and environmental impacts.Among natural additives, essential oils (EOs) are extracted from aromatic compounds andresponsible for their biological activities namely antimicrobial and antioxidant capacity.Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradablefood packaging seems to enhance the shelf life and quality characteristics of processed food andprotect the consumers against oxidative and bacterial deterioration effects. However, inclusion ofEOs in films/coatings for food packaging may put some effects on various properties (optic, tensileand etc.), which can affect the consumer acceptability. Their addition in food can cause some allergicand hypersensitivity reactions to the individuals who use them often. This paper aims to review thelatest findings on the use of EOs incorporated with edible/biodegradable films and coatings toenhance the shelf life and quality of the food. Further investigations about essential oils are expectedto clarify their exact action and build up their standard use in food industry.
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
7
Sayı
11
