Harnessing essential oils for sustainable food preservatives: Chemical composition, mechanisms, applications, and safety insights.

Essential oils (EOs) are secondary metabolites of plants, made up of a wide range of aromatic volatile compounds found in different concentrations. These essential oil components (EOCs) are widely recognized for their diverse biological activities, including antibacterial, antifungal, and antioxidant properties, among others. Consequently, EOs have garnered significant interest across various industries, such as pharmaceutical, agri-food, and perfumery. In the food sector, their bioactive properties are mainly utilized to combat foodborne microorganisms and retarding oxidative deterioration of products, which helps extend food shelf life, improve sensory qualities, and boost consumer safety. However, these aromatic molecules are known for their instability under external stress as well as their toxicity, which can range from safe at low doses to very toxic at higher concentrations. To address this limitation, encapsulation technology has emerged as an effective strategy for incorporating EOs into wall materials, thereby improving their molecular stability and effectiveness. This method not only enhances sensory acceptance but also, in some cases, reduces toxicity. In this context, this review critically highlights and examines the potential and limitations of EOs and EOCs for food industry applications. It synthesizes current research on the chemical compositions of EOs and assesses their antibacterial, antifungal, and antioxidant effectiveness when used in both free and encapsulated forms. It presents a summary of the current state of knowledge on the interactions between EOCs and the food matrix, elucidating how these interactions affect the biological efficacy of these components. Furthermore, the analysis incorporates the effects of free versus encapsulated forms on sensory attributes and safety, thereby offering a comprehensive and contemporary perspective on the practical implementation of EOs in food systems.