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Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application

Introduction to the Special Issue: Application of Essential Oils in Food Systems

IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Department of AgroFood Technology, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra. Beniel km. 3,2, E-03312 Orihuela, Alicante, Spain
Author to whom correspondence should be addressed.
Foods 2018, 7(4), 56;
Received: 23 March 2018 / Revised: 2 April 2018 / Accepted: 2 April 2018 / Published: 5 April 2018
(This article belongs to the Special Issue Application of Essential Oils in Food Systems)
Essential oils have received increasing attention as natural additives for the shelf-life extension of food products due to the risk in using synthetic preservatives. Synthetic additives can reduce food spoilage, but the present generation is very health conscious and believes in natural products rather than synthetic ones due to their potential toxicity and other concerns. Therefore, one of the major emerging technologies is the extraction of essential oils from several plant organs and their application to foods. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties, so their use can be very useful to extend shelf-life in food products. Although essential oils have been shown to be promising alternative to chemical preservatives, they present special limitations that must be solved before their application in food systems. Low water solubility, high volatility, and strong odor are the main properties that make it difficult for food applications. Recent advances that refer to new forms of application to avoid these problems are currently under study. Their application into packaging materials and coated films but also directly into the food matrix as emulsions, nanoemulsions, and coating are some of their new applications among others. View Full-Text
Keywords: essential oil; foods; preservatives essential oil; foods; preservatives
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MDPI and ACS Style

Fernández-López, J.; Viuda-Martos, M. Introduction to the Special Issue: Application of Essential Oils in Food Systems. Foods 2018, 7, 56.

AMA Style

Fernández-López J, Viuda-Martos M. Introduction to the Special Issue: Application of Essential Oils in Food Systems. Foods. 2018; 7(4):56.

Chicago/Turabian Style

Fernández-López, Juana, and Manuel Viuda-Martos. 2018. "Introduction to the Special Issue: Application of Essential Oils in Food Systems" Foods 7, no. 4: 56.

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