Essential Oils as Natural Preservatives: Current Applications
Pushpendra Kumar Saket, Somesh Saxena, Dr. Rita Mourya, Dr. Shailesh Jain
ABSTRACT
The increasing consumer demand for natural and clean-label products has driven significant research into plant-based alternatives to synthetic preservatives. Essential oils (EOs), volatile aromatic compounds extracted from various plant parts, have emerged as promising natural preservatives due to their potent antimicrobial, antioxidant, and antifungal properties. This review examines the current applications of essential oils in food preservation, cosmetics, and pharmaceutical industries. The antimicrobial efficacy of essential oils is primarily attributed to their phenolic compounds, terpenes, and aldehydes, which disrupt microbial cell membranes and inhibit enzymatic processes. Major essential oils including oregano, thyme, cinnamon, tea tree, and rosemary have demonstrated significant preservative potential across various applications. However, challenges such as volatility, sensory impact, and regulatory considerations continue to limit their widespread commercial adoption. This review synthesizes recent advances in essential oil preservation technology, including encapsulation techniques, synergistic combinations, and novel delivery systems that enhance their stability and efficacy. The findings indicate that essential oils represent a viable and sustainable alternative to synthetic preservatives, with particular promise in organic and natural product formulations.
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