Opinion
A review of plant essential oils' efficacy and applicability in the food industry
Author(s): Kane shepherd*
Scientists are committed to focus on sustainable breakthroughs in the exploitation of bioactive compounds for improving safety and food quality as a result of consumer knowledge of and expectations for high-quality eco-friendly food items. By reducing the development or survival of microorganisms, Essential Oils (EOs), which are derived from plants and have antimicrobial (antibacterial and antifungal) action, are used in food items to extend the shelf life of foods. EOs are effective against foodborne pathogens such Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus, according to in vitro research. In recent years, methods to make the use of essential oils and their components in food preparation have been actively used to capitalize on the rising interest in these natural preservatives as alternatives to synthetic ones. The purpose of this research i.. Read More»
DOI:
10.37532/PULAFSJ .2022.6(4).33-4
