The Antibacterial Effect of Plant-originated Essential Oils on Food Preservation and Its Application on Packaging

Mengru WANG; Haiyan QIAO; Mengyu KE; Yuxi DAI; Meng LI; Tai QIN; Hang YU; Yunfei XIE; Weirong YAO

doi:10.13386/j.issn1002-0306.2021040037

Shipin gongye ke-ji (Apr 2022)

The Antibacterial Effect of Plant-originated Essential Oils on Food Preservation and Its Application on Packaging

Mengru WANG,
Haiyan QIAO,
Mengyu KE,
Yuxi DAI,
Meng LI,
Tai QIN,
Hang YU,
Yunfei XIE,
Weirong YAO

Affiliations

Mengru WANG: National Key Laboratory of Food Science and Technology, Food Safety and Quality Control Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Haiyan QIAO: National Key Laboratory of Food Science and Technology, Food Safety and Quality Control Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Mengyu KE: National Key Laboratory of Food Science and Technology, Food Safety and Quality Control Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Yuxi DAI: National Key Laboratory of Food Science and Technology, Food Safety and Quality Control Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Meng LI: National Key Laboratory of Food Science and Technology, Food Safety and Quality Control Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Tai QIN: National Key Laboratory of Food Science and Technology, Food Safety and Quality Control Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Hang YU: National Key Laboratory of Food Science and Technology, Food Safety and Quality Control Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Yunfei XIE: National Key Laboratory of Food Science and Technology, Food Safety and Quality Control Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Weirong YAO: National Key Laboratory of Food Science and Technology, Food Safety and Quality Control Research Center, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2021040037
Journal volume & issue: Vol. 43, no. 7
pp. 439 – 444

Abstract

Read online

Nowadays, the requirements of dietary structure are improved with the continuous improvement of people’s living standard, and the food safety problem has become one of the focal point. However, chemical preservatives are no longer sufficient to meet needs of consumers regarding their safety, health, and greenness. Antimicrobial properties of plant-originated essential oils have attracted more and more attention due to their remarkably antimicrobial effects, non-toxic and non-residue characteristics. Therefore, application of essential oils in fruit preservation has become a hot topic. This article first reviews antimicrobial performance of plant-originated essential oils incorporating with their antimicrobial mechanisms. Subsequently, applications of essential oils in the preservation of foods are summarized. Limitations of essential oils were listed and corresponding potential solutions are lastly provided, in order to provide reference for the development of natural food preservatives and the application of plant-originated essential oils in food preservation.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

About the journal

Abstract

Keywords