Recent Advances in Application of Essential Oil and other Νatural Εxtracts in Food Industry

Dear Colleagues,

Herbs, spices and plant parts (roots, seeds, leaves, etc) have been widely used since ancient times not only as food preservatives and flavoring agents, but also as part of the traditional medicine in various cultures. Their beneficial effects rely on bioactive compounds, including terpenes, phenols, flavonoids, and tannins which have been associated with potentially antimicrobial, antioxidant, anti-inflammatory and anticancer effects. The growing public’s concern about chemical substances in foods and their turn towards a healthier lifestyle has recently raised the scientific and food industry’s interest for natural compounds. Based on their properties, essential oils and other extracts of natural origin could be exploited in terms of prevention of microbial spoilage, product safety and prolonged shelf life, and potential health effects for the consumers. Thus, the aim of this Topic is to provide readers with an extensive overview of original research articles and review papers, and highlight the recent developments and advancements in application of essential oil and other extracts of natural origin in the food industry.

Dr. Anastasios Nikolaou
Dr. Paula Silva
Dr. Ioanna Mantzourani
Topic Editors