Application of Essential Oils in Food Packaging: A Concise Review
N. R. Sardar *
College of Food Processing Technology & Bioenergy, Anand Agricultural University, Anand, Gujarat, India.
S. H. Akbari
College of Food Processing Technology & Bioenergy, Anand Agricultural University, Anand, Gujarat, India.
R. B. Modi
College of Food Processing Technology & Bioenergy, Anand Agricultural University, Anand, Gujarat, India.
M. Tiwari
Centre for Rural Development and Technology, Indian Institute of Technology, Delhi, India.
G.P. Tagalpallewar
College of Food Processing Technology & Bioenergy, Anand Agricultural University, Anand, Gujarat, India.
*Author to whom correspondence should be addressed.
Abstract
Essential oils are concentrated extracts that capture the natural fragrance, beneficial properties of various plants including flowers, leaves, stems, bark, and roots, by extracting it can be used for properties like antimicrobial and antioxidant to extend the shelf life and possessing various bioactive components with potential benefits for food. Application of essential oils to packaging materials can be a challenge, as improper methods might lead to uneven distribution, poor adhesion, or loss of effectiveness and relatively limited due to several factors. There are some experimental or niche uses, also significant challenges and considerations when using essential oils in food packaging. Packaging intended extend the shelf-life and maintaining the properties of the processed food. Active Packaging is packaging system that “deliberately incorporates components that would release or absorb substances into or from the packaged or the environment surrounding the food”. Incorporation of essential oil in packaging material develop great aftermath pursuivant.
Keywords: Essential oil, food, packaging, shelf life