Combination of plant essential oils and ice: Extraction, encapsulation and applications in food preservation

Owing to their potent antibacterial and antioxidant properties, plant essential oils (EOs) are promising natural preservative candidates. Combining EOs with ice presents a novel approach to increase their stability and efficacy in food preservation. This review explores the mechanisms underlying the antibacterial and antioxidant activities of EOs and evaluates various extraction methods, with a focus on assisted techniques such as ultrasonic, microwave, deep eutectic solvent, enzyme, and ohmic methods. The innovative combinations of EOs and ice have been proposed, highlighting key steps in the production of EOs-based ice, particularly encapsulation. Special emphasis has been placed on the forms of ice and the development of novel antibacterial ice technologies, such as ice glazing, ice slurry, ozone ice, cold plasma-activated water ice, and electrolyzed water ice. Finally, the applications of EOs in food preservation are discussed. This review aims to provide a theoretical foundation for the development of innovative, natural preservation technologies.