Using encapsulated essential oils to control food spoilage: encapsulation techniques, release methods, and preservation strategies-A comprehensive review

Abstract

Food waste is a major barrier to sustainable development, highlighting the need for effective preservation technologies. Essential oils (EOs) have promising antimicrobial and antioxidant properties but face challenges due to their volatility, instability, and strong odor. Encapsulation technology is essential for their effective use, but it should be viewed as a means to enhance the application of EOs in food preservation. This paper initially provides a concise overview of the preservation mechanisms of EOs and the predominant encapsulation methods, establishing a strategic foundation for the study. It then conducts a critical review of five principal preservation application strategies: edible coatings, active packaging films, preservation pads, preservation sachets, and preservation hydrogels. The analysis delves into their design principles, release behaviors, applicable scenarios, and existing challenges. The focus is on a systematic review of how encapsulated EOs can effectively contribute to food preservation practices through diverse application strategies. Notably, this paper offers the first comprehensive summary of the "preservation pads" strategy utilizing electrospinning technology and proposes three highly promising future application strategies: "preservation cards," "preservation nets," and "preservation foams," with the aim of broadening the application scope and universality of EOs preservation systems. Finally, the paper addresses environmental and safety considerations pertinent to the application of EOs. This paper seeks to offer an extensive array of strategic insights and theoretical foundations to advance the development of next-generation high-performance, intelligent, and environmentally sustainable EO-based food preservation systems.