Essential oils from unconventional food plants (Murraya spp., Ocimum spp., Piper spp.) as alternative food flavorings

Débora Nogueira Cavalcante; Renilto Frota Corrêa; Pedro Henrique Campelo; Edgar Aparecido Sanches; Jaqueline de Araújo Bezerra

Food Chemistry Advances (Dec 2023)

Essential oils from unconventional food plants (Murraya spp., Ocimum spp., Piper spp.) as alternative food flavorings

Débora Nogueira Cavalcante,
Renilto Frota Corrêa,
Pedro Henrique Campelo,
Edgar Aparecido Sanches,
Jaqueline de Araújo Bezerra

Affiliations

Débora Nogueira Cavalcante: Analytical Center of the Federal Institute of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro, Manaus 69020-120, AM, Brazil
Renilto Frota Corrêa: Analytical Center of the Federal Institute of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro, Manaus 69020-120, AM, Brazil
Pedro Henrique Campelo: Department of Food Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil
Edgar Aparecido Sanches: Laboratory of Nanostructured Polymers (NANOPOL), Materials Physics Department, Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
Jaqueline de Araújo Bezerra: Analytical Center of the Federal Institute of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro, Manaus 69020-120, AM, Brazil; Corresponding author.

Journal volume & issue: Vol. 3
p. 100481

Abstract

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In this analysis, literary sources and patents addressing the use of essential oils from various aromatic species were compared. The objective was to evaluate the potential of these essential oils in research focused on the production of foods with beneficial properties for conservation. Plant species from the genera Murraya spp., Piper spp., and Ocimum spp. were considered, which have compounds such as linalool, limonene, geranyl acetate, linalyl acetate, and eugenol, all approved for use in food. The investigated patents were classified into preservatives (17.64 %) and flavorings (52.94 %), based on the 17 patents selected for the research. Publications from the past ten years were also analyzed to determine the chemical composition of the essential oils and their applications as flavorings. Additionally, the beneficial properties of these oils, such as antioxidants and antimicrobials, were considered in order to offer natural alternatives to conventional flavorings and preservatives.

Published in Food Chemistry Advances

ISSN: 2772-753X (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-advances

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