Emitters of Essential Oils

What is it about?

Essential oils (EOs) are natural bioactive compounds that can be used in active release systems, such as films, coatings or sachets, being gradually transferred from packaging into foods, during storage time. They are a complex mixture of volatile compounds obtained from plants and fruits with biological properties, which can be used as preservatives or flavoring agents aiming to extend the shelf-life and increase the overall quality of foods. Due to their limitations, such as volatility and low solubility in water, and to improve their biological activities, EOs may be encapsulated before being incorporated into the polymeric matrix of a packaging. This technique provides a slow release of the EOs to the food surface or to the headspace of the package. EOs are classified as Generally Recognized as Safe (GRAS) by the Food and Drug Administration (FDA); however, the ingestion of higher doses can cause of serious problems of oral toxicity. It is necessary to find an equilibrium between the effective EO dose and the risk of toxicity to consider their use insurance for food purposes. Thus, several studies about EO emitters from packaging to food have been realized and the new technologies have contributed to improve food security, which will be discussed in this chapter.

Featured Image