Antibacterial and Food Preservation Properties of Essential Oils: A Review

Abstract

Food commodity preservation is an age-old technique used to keep food fresher longer and stop it from deteriorating. Bacteria and fungi (yeast and mold) are the most common microbes that cause food spoiling. Several technologies, such as drying, chilling, and fermentation, have been used for generations to preserve food. Examples of modern technologies include pasteurization, canning, irradiation, high pressure processing, and the use of chemical food preservatives. Food manufacturers are also becoming more and more interested in new techniques including freeze drying, ohmic heating, and pulsed electric field (PEF). Food preservation aims to reduce rotting and avoid food-borne illness while preserving nutritional content, texture, and flavor. Heat-associated food preservation causes nutritional and sensory alterations, but non-thermal approaches are more expensive and less effective. Chemical preservation is permitted by worldwide food regulatory authorities within certain safety limits. However, as consumer health concerns grow, they are looking for food that has natural food preservatives. Many natural substances are known to be useful in the long-term preservation of food and to have antibacterial and anti-oxidative activities. Since prehistoric times, essential oils, which are naturally derived compounds, have been employed for a wide range of applications. Since the last decade, scientists have been investigating the use of these oils in food preservation. Herbs and spices are the most common sources of it and they can be extracted by distillation using a liquid or volatile solvent. Unlike synthetic chemical substances, these oils are safe to use, simple to extract, and do not create bad health effects. We will look at the major functional groups of essential oils, their antibacterial capabilities, mechanism, and application in food preservation, health issues, and legal aspects.