Use of essential oils in food packaging

Abstract

Essential oils (EOs) are bioactive substances extracted from plant parts or organs that, due to their recognized antioxidant and antimicrobial properties, are used as natural additives or as part of packaging material. The objective of this review was to address the knowledge and recent advances in the use of EOs in food preservation in the form of packaging. The method involved a bibliographic exploration of the current state of the art, having as inclusion criteria the packaging with plastic films where EOs were part of their structure, starting with the identification of which EOs are used in the food industry and which are included as part of the packaging, in addition to knowing what is the strategy of use together with other biodegradable biopolymers. The results indicate that consumer trends demanding natural food systems and respect for the environment have driven the use of EOs in packaging, the strategy is focused on a direct coating and as part of active packaging, because of its properties the EO can migrate from the plastic or biodegradable layer and spread throughout the food, allowing it to protect it actively. The foods that are most commonly addressed by this preservation technique are meats, fish, fruits, and raw and processed foods. It is concluded that EOs are good preservatives when they are an active part of the packaging, and also that most of these compounds are used in gastronomy and food industry and that only a group of them are incorporated in the active packaging, leaving an alternative to investigate other original sources that are available in our biodiversity.