Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry

Show simple item record

dc.contributor.author Angane, Manasweeta
dc.contributor.author Swift, Simon
dc.contributor.author Huang, Kang
dc.contributor.author Butts, Christine A
dc.contributor.author Quek, Siew Young
dc.date.accessioned 2022-03-03T23:13:07Z
dc.date.available 2022-03-03T23:13:07Z
dc.identifier.citation Foods (Basel, Switzerland) 11(3) 04 Feb 2022
dc.identifier.uri https://hdl.handle.net/2292/58444
dc.description.abstract <jats:p>A novel alternative to synthetic preservatives is the use of natural products such as essential oil (EO) as a natural food-grade preservative. EOs are Generally Recognized as Safe (GRAS), so they could be considered an alternative way to increase the shelf-life of highly perishable food products by impeding the proliferation of food-borne pathogens. The mounting interest within the food industry and consumer preference for “natural” and “safe” products means that scientific evidence on plant-derived essential oils (EOs) needs to be examined in-depth, including the underlying mechanisms of action. Understanding the mechanism of action that individual components of EO exert on the cell is imperative to design strategies to eradicate food-borne pathogens. Results from published works showed that most EOs are more active against Gram-positive bacteria than Gram-negative bacteria due to the difference in the cell wall structure. In addition, the application of EOs at a commercial scale has been minimal, as their flavour and odour could be imparted to food. This review provides a comprehensive summary of the research carried out on EOs, emphasizing the antibacterial activity of fruit peel EOs, and the antibacterial mechanism of action of the individual components of EOs. A brief outline of recent contributions of EOs in the food matrix is highlighted. The findings from the literature have been encouraging, and further research is recommended to develop strategies for the application of EO at an industrial scale.</jats:p>
dc.language en
dc.publisher MDPI AG
dc.relation.ispartofseries Foods
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher.
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject 0908 Food Sciences
dc.title Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry
dc.type Journal Article
dc.identifier.doi 10.3390/foods11030464
pubs.issue 3
pubs.begin-page 464
pubs.volume 11
dc.date.updated 2022-02-09T02:07:02Z
dc.rights.holder Copyright: The author en
pubs.end-page 464
pubs.publication-status Published online
dc.rights.accessrights http://purl.org/eprint/accessRights/OpenAccess en
pubs.elements-id 881950
dc.identifier.eissn 2304-8158
pubs.online-publication-date 2022-2-4


Files in this item

Find Full text

This item appears in the following Collection(s)

Show simple item record

Share

Search ResearchSpace


Browse

Statistics