Essential oils in active packaging: a comparative study across different food categories

Active packaging is a promising approach for extending food shelf-life while reducing the use of synthetic preservatives. Essential oils (EOs) have attracted attention owing to their antimicrobial, antioxidant and antifungal properties. Although numerous reviews have addressed EOs in food packaging, comparisons of their effectiveness across food categories remain limited. This review discusses chemical composition, biological properties, release behavior and safety of EOs in active packaging. Particular emphasis is placed on comparing their performance in meat and poultry products, dairy products, fruits and vegetables, bakery products, seafood and beverages, highlighting the influence of food matrix characteristics on EO efficacy. Advances in encapsulation and controlled-release systems are also discussed as strategies to overcome EO volatility and sensory limitations. Overall, this review establishes a category-based comparative framework linking food matrix characteristics with EO efficacy, preservation requirements and packaging strategies, providing a perspective for selecting EO-packaging combinations and identifying challenges for industrial implementation.