ReviewFoods (Basel, Switzerland)2026
From In Vitro Antimicrobial Activity to Food Applications: Limitations of Essential Oils in Real Food Systems.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Insights into the Antimicrobial Mechanisms of Cinnamon (Molecules (Basel, Switzerland) · 2026Article
- Emerging role of essential oil biomolecules: a sustainable therapeutic approach to combat microbial pathogens.Archives of microbiology · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
Abstract
Essential oils have attracted considerable attention as natural antimicrobial agents for food preservation due to their broad-spectrum activity against foodborne microorganisms. Although numerous studies report strong antimicrobial effects under in vitro conditions, their effectiveness in real food systems is often substantially reduced. This review critically examines the discrepancy between in vitro antimicrobial activity and actual performance in food matrices. Particular attention is given to the influence of food matrix interactions, physicochemical instability, volatility, sensory limitations, and microbial adaptation on the efficacy of essential oils. A conceptual framework is presented to systematically summarize the major factors limiting antimicrobial performance in practical food applications. In addition, current strategies aimed at improving applicability, including encapsulation technologies, nanoemulsions, synergistic combinations, and active packaging systems, are discussed. Available evidence indicates that simplified experimental models frequently overestimate the practical efficacy of essential oils. More realistic and system-oriented evaluation approaches are therefore necessary to improve the translation of laboratory findings into food applications. Overall, essential oils remain promising candidates for natural food preservation, although their successful industrial application will depend on overcoming important technological and practical limitations.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.