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Essential Oils for Food Application: Natural Substances with Established Biological Activities

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Abstract

Essential oils (EOs) are natural products obtained from aromatic plants. Steam distillation and hydrodistillation are the most commonly used methods for the extraction of EOs at laboratory scale. They have been widely studied due to their potential in the food industry. EO can be used in food in order to prolong the shelf-life, and additionally, they can reduce or replace synthetics additives. Their effectiveness can be confirmed in antimicrobial and antioxidant tests performed, in general, by diffusion test in agar and DPPH• assay, respectively. Volatile compounds are present in EOs, a role in their biological activities. In this line of thought, chromatography techniques can be applied to identify the main volatile compounds present in EOs. In general, EOs extend food stability during storage, inhibiting the growth of spoilage or pathogenic microorganisms and protecting against oxidation. It is important to evaluate the responsible compounds for the biological activities of EOs and determine their utilization limits, including their safety. Highly variable composition with source species, plant parts, and/or extraction methods appears to play important roles in the variability of EO biological activities. This review provides a concise and critical insight in the use of EOs with emphasis in food applications.

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Acknowledgements

This work was supported by the research project “Development of an Edible Film Based on Whey Protein with Antioxidant and Antimicrobial Activity Using Essential Oils” (2012DAN807) funded by the National Institute of Health Dr. Ricardo Jorge, I.P. (Lisbon, Portugal). Regiane Ribeiro dos Santos (BEX 8754/14-4) is grateful for her research grant funded by Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES) and Department of Food Technology, Institute of Technology, Rural Federal University of Rio de Janeiro, Brazil.

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Authors and Affiliations

  1. Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016, Lisbon, Portugal

    Regiane Ribeiro-Santos & Mariana Andrade

  2. Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia BR 465, Km 7, Seropédica, 23851-970, Brazil

    Regiane Ribeiro-Santos & Nathália Ramos de Melo

  3. National Institute for Agricultural and Veterinary Research (INIAV), I.P., R. dos Lagidos, 4485-655 Vairão, Vila do Conde, Portugal

    Ana Sanches-Silva

  4. Animal Science Studies Centre (CECA), University of Oporto, Oporto, Portugal

    Ana Sanches-Silva

  5. Department of Agribusiness Engineering, Federal Fluminense University, Av. dos Trabalhadores, 420, Volta Redonda, RJ, 27255125, Brazil

    Nathália Ramos de Melo

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  1. Regiane Ribeiro-Santos
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  2. Mariana Andrade
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  3. Ana Sanches-Silva
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Correspondence to Nathália Ramos de Melo.

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Ribeiro-Santos, R., Andrade, M., Sanches-Silva, A. et al. Essential Oils for Food Application: Natural Substances with Established Biological Activities. Food Bioprocess Technol 11, 43–71 (2018). https://doi.org/10.1007/s11947-017-1948-6

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