Citrus essential oils: Extraction, authentication and application in food preservation

Area of Science:

• Food Science
• Natural Products Chemistry
• Sustainable Technology

Background:

• Chemical preservatives in food pose environmental and health concerns.
• Citrus fruit peels are abundant agricultural waste, presenting disposal challenges.
• Essential oils (EOs) from citrus offer natural, biodegradable alternatives.

Purpose of the Study:

• To review the composition, extraction, and application of citrus EOs in food preservation.
• To explore novel formulations like thin films and nanoemulsions for enhanced EO delivery.
• To assess the potential of citrus EOs as eco-friendly food preservatives.

Main Methods:

• Literature review of citrus EOs' chemical composition and properties.
• Analysis of extraction, characterization, and authentication techniques for citrus EOs.
• Review of studies on the application of citrus EOs in preserving fruits, vegetables, meat, fish, and processed foods.

Main Results:

• Citrus EOs contain diverse bioactive compounds with antioxidant and antimicrobial properties.
• Various formulation strategies (thin films, microencapsulation, nanoemulsions) enhance EO efficacy.
• Citrus EOs demonstrate effectiveness in extending the shelf-life of diverse food products.

Conclusions:

• Citrus EOs are viable, sustainable alternatives to synthetic food preservatives.
• Further research is needed to address safety concerns like allergies and establish optimal dosage limits.
• The shift towards greener technologies supports the future utilization of citrus EOs in food preservation.