The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

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dc.contributor.authorAkram, Muhammad
dc.contributor.authorFırıncıoğlu, Sema
dc.contributor.authorJalal, Hassan
dc.contributor.authorDoğan, Sibel
dc.date.accessioned2024-11-07T13:16:25Z
dc.date.available2024-11-07T13:16:25Z
dc.date.issued2019
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractPublic 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.
dc.identifier.doi10.24925/turjaf.v7i11.1799-1804.2640
dc.identifier.endpage1804
dc.identifier.issn2148-127X
dc.identifier.issue11
dc.identifier.startpage1799
dc.identifier.trdizinid355288
dc.identifier.urihttps://doi.org/10.24925/turjaf.v7i11.1799-1804.2640
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/355288
dc.identifier.urihttps://hdl.handle.net/11480/12292
dc.identifier.volume7
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleThe Use of Essential Oils in Active Food Packaging: A Review of Recent Studies
dc.typeArticle

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