Applications of Essential Oils in the Food Industry

Applications of Essential Oils in the Food Industry delivers detailed information on the application of essential oils derived from underutilized crops and herbs for the development, preservation, and safety of food products. The book covers post-harvest fruits and vegetables and their adjuvant and plasticizers when applied as an edible coating, as well as their mechanism of action as preservatives for foods, such as fish, meats, and yogurts. The book highlights the use of essential oils as anti-microbials, bio-preservatives, and antioxidants, and also examines their effectiveness against several food borne pathogens and in enhancing the aroma of food products.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Application of essential oils in the food industry
Abstract
Introduction
Compositions of essential oils
Types of essential oils
Application in food packaging
Antimicrobial agents and packaging
Nanoencapsulation using essential oils
Maximization of yield through curbing of diseases
Mechanism of action of essential oils
Organoleptic limitations of essential oil application
Studies on the application of essential oil in food industries
Policy perspective in the application of essential oil in food sector
Conclusion
References
Chapter 2. Extraction and processing of essential oils and their application in food industries
Abstract
Introduction
History of essential oils
Types of essential oils
Extraction of essential oils
Advanced/innovative extraction techniques
Ultrasound-assisted extraction
Concentration of the primary volatile compounds of the essential oil and organic extract as a result of the extraction method
Conclusion
References
Chapter 3. Biological activities of dihydropyrimidinones: an update
Abstract
Introduction
Anti-inflammatory activity
Antitubercular activity
Anticancer activity
Antihypertensive activity
Antiparasitic activity
Mitotic kinesin inhibitors
HIV-1 replication inhibitors
Antifungal activity
Antidiabetic activity
α1A-Receptor antagonist
Antimicrobial activity
Antioxidant activity
Antiulcer activity
Antimalarial activity
Conclusion
References
Chapter 4. Utilization of essential oils in beverages, drinks and semi liquids foods and their medicinal attributes
Abstract
Introduction
History of essential oils
History of beverage industries
Significant parts of essential oils
Sorts of essential oils
Essential oils as enhancing in drinks
Essential oils utilized in citrus and cola concentrates
Citrus essential oils
Intensifies discovered in citrus essential oils
Identification, refinement, and extraction methods for putting together citrus natural oils (citrus essential oils)
Using citrus essential oil
Citrus essential oils are used in sanitation
Contemporary beverages creation
Why it’s important to be aware of the levels of essential oils and AACs in flavored drinks
Ginger essential oils
Organizations for essential oils and ginger
History of ginger essential oil
Jumps and ginger are used in beers and lagers
Benefits and drawbacks of ginger essential oils'/AACs and bounces
Essential oils' health benefits
Essential oils' antimicrobial potential
Essential oils' are being used as a cancer preventative
Anti-disease capabilities
Antiviral effectiveness
Conclusion
References
Chapter 5. Application of essential oils in enhancing the activities of starter culture bacteria in dairy products
Abstract
Introduction
Milk and allied product
Use of essential oils in starter cultures
Application of essential oil in improving diary product
Conclusion
References
Chapter 6. Application of essential oils for the production of dietary supplements and as traditional self-medication purposes
Abstract
Introduction
Sources of essential oil
Health-promoting benefits of essential oils and their usage as dietary supplements
Extraction methods and implications
Employing essential oils for self-medication purposes as herbal formulation
Conclusion
References
Chapter 7. Application of essential oils as biopreservative agents
Abstract
Introduction
Medicinal and aromatic plants and essential oils
Activated components of essential oils and potential uses
Essential oils antimicrobial activity
Mechanism of antimicrobial action of essential oils
Mechanism of antibacterial action
Antibacterial effects
Essential oils' efficacy against plant-pathogenic bacteria
Antifungal effects
Mechanism of antifungal action
Essential oils' efficacy against molds and moldy food
Essential oils' power to preserve food
Food processing with essential oils
Cheeses
Fruits
New alternatives for food preservation
Conclusion and future prospects
References
Chapter 8. Application of essential oils as antioxidant agents
Abstract
Introduction
Actions of antioxidant
The antioxidant properties of essential oils
Conjugated diene assay
Test for β-carotene bleaching
Thiobarbituric acid reactive substances
Analysis of aldehydes and carboxylic acids
Formic acid measurement
Free radical scavenging ability
Reducing power
Chelating activity
Hydroxyl radical scavenging
Superoxide anion scavenging activity
Anti-inflammatory properties of essential oils
Effects on the arachidonic metabolism
Modifications to cytokine production
Changes in the expression of inflammatory genes
Conclusions
References
Chapter 9. The application of essential oil as an antimicrobial agent in dairy products
Abstract
Introduction
Synthetic and natural food antimicrobial agents
Essential oil of plant origin
Essential oil of animal origin
Current status and challenges involved in the preservative use of essential oil
Antimicrobial effect of essential oils
Problems associated with food antimicrobials effect of essential oils
Essential oils' antimicrobial activity
Antimicrobial activity of plant oil-based nanoemulsions
The effect of essential oils on beneficial bacteria in dairy products
Conclusion
References
Chapter 10. Improvement of food aroma and sensory attributes of processed food products using essential oils/boosting up the organoleptic properties and nutritive of different food products
Abstract
Introduction
Chemical constituents of essential oils
Conclusion
References
Further reading
Chapter 11. Beneficial uses of essential oils in diary products
Abstract
Introduction
Essential oils
Historical use of essential oils
Current use of essential oils
Extraction and characterization
Biologically active components included in essential oils
Dairy products
Essential oils’ useful applications in the dairy industry
Several types of dairy products that incorporate essential oils
Essential oil restrictions in dairy products
Positive and negative effects of combining essential oil components with conventional food preservation methods
Future use of essential oils
Conclusion
References
Chapter 12. The use of essential oils together with different milk products
Abstract
Introduction
Composition of essential oils
Benefits of involving essential oils in dairy products
Hostile to oxidant capability
Improvement in taste and scent
A couple of occasions when essential oils have been utilized in dairy items
Use of essential oils in dairy products
Yogurt and essential oils
Essential oils utilized in frozen yogurt
Essential oils utilized in cream
Combination of essential oils with dairy products
Impacts of the essential oil combination on utilization, milk creation, and milk gross structure
Impacts of the essential oil combination on the qualities of milk coagulation
Impacts of the essential oil mix on the cell reinforcement limit and total phenol content of milk
Utilization of essential oils in animals used as food
A green nanotechnological approach to nanoencapsulation of essential oils and their bioactive components for food preservation
Essential oils and components in food delivered by active packaging
Use limitations for essential oils in dairy products
Conclusion
References
Chapter 13. The application of essential oil for the management of mycotoxins
Abstract
Introduction
Mycotoxins: their forms and food sources
Using essential oils as well as other aromatic compounds as safe, alternative food natural ingredients
Biological mechanisms of essential oils’ antifungal chemicals
Evaluation of essential oil’s antifungal potency
The mechanism by which essential oils and their bioactive components suppress the effect of mycotoxins
Nanoencapsulation methods for essential oils and other bioactive ingredients
Conclusion
References
Chapter 14. The synergetic effect of nanomaterials together with essential oils for extending the shelf life of food products
Abstract
Introduction
Essential oils as novel antimicrobial agent
Nanotechnology in delivery of essential oils
Improvement of functional attributes of essential oils
Synthesis of essential oil-loaded nanoparticles
Nanoparticles as carriers of essential oil
Combined use of nanoparticles and essential oils increases their antibacterial potency
Single- and multiple-essential oil activity mechanisms
Conclusion
References
Chapter 15. The application of essential oils on stored food products for enhancing the nutritional attributes of food products
Abstract
Introduction
Food
Classes of food Items
Food storage
Food storage: motivation behind storage
Essential oils
History of essential oils
Sorts of essential oil
Essential oils—advantages
Essential oils—aftereffects
Synthetic arrangement of natural oils
Mode of activity of essential oils
Classes of essential oil constituents
Antibacterial action: mode of activity
Antioxidant action: mode of activity
Use of EOs in food safeguarding
Application in stored food items
Cheddar items
Ocean food sources items
Grain based items
Dairy items
Organoleptic part of essential oils
Conclusion
References
Chapter 16. Combinatory effect of essential oil and lactic acid in formulations of different food products
Abstract
Introduction
The impact of essential oils on good bacteria in dairy products
The impact of essential oils on good bacteria in animal products
Conclusion
References
Chapter 17. Application of essential oil in aromatherapy: current trends
Abstract
Introduction
Aromatherapy
Impact of essential oils and aromatherapy on the central nervous system
Classification based on aroma
Aromatherapy raw materials
Routes that essential oils penetrate the body
Applications of essential oils
Aromatherapy and the immune system
Advantages of aromatherapy for people with cancer
Conclusion
References
Chapter 18. Application of starter culture bacteria in dairy product
Abstract
Introduction
Antibacterial properties of lactic acid bacteria
Lactic acid bacteria involved in aroma and flavor development of dairy products
Exopolysaccharides-producing lactic acid bacteria to improve physical properties of dairy products
Micronutrients’ production
Conclusion
References
Chapter 19. Toxicity and safety of essential oil
Abstract
Introduction
Toxicity of essential oils
Cytotoxic effects of essential oils
Essential oils in pest control
Essential oils’ toxicity in laboratory models and humans
Conclusion
References
Chapter 20. Patents of relevant essential oils derived from plants
Abstract
Introduction
Patents derived from relevant essential oils
Conclusion
References
Chapter 21. Commercially available essential oil with higher relevance in food sector and their detailed information in market trends
Abstract
Introduction
Commercially available essential oil with higher food application
Market dynamics for essential oils
Conclusion
References
Chapter 22. Socioeconomic factors and major setbacks involved in the application of essential oil in food systems: what we need to do
Abstract
Introduction
Socioeconomic factors and major setbacks facing the application of essential oil in food system
Occupational complexity, income, health, social class, and education
Major factors affecting essential oil
Variation by season
Conclusion
References
Chapter 23. Circular, bioeconomy, and gross domestic product perspective of essential oils in the food industry
Abstract
Introduction
Uses of essential oil
Literature review
Application of essential oils in food safety
Gross domestic product perspective of essential oil in food industry
Conclusion
References
Chapter 24. Application of essential oil in livestock production
Abstract
Introduction
Essential oil in the diet of livestock
Essential oil application in poultry production
Effect of application of oregano essential oil on poultry and egg production
Essential oil on sow production
Application of essential oil on piglets
Conclusion
References
Chapter 25. Stability of essential oil during different types of food processing and storage and their role in postharvest management of fruits and vegetables
Abstract
Introduction
Essential oil in postharvest management of fruit and vegetables
Essential oils' impact on the protective coating of ground beef
Conclusion
References
Chapter 26. Role of essential oil in feed production over the food chain in animal nutrition
Abstract
Introduction
Supplementing feed and water in animal nutrition with essential oil
Maintenance of food and infection control
Conclusion
References
Chapter 27. Biopreservative effects of essential oils in the food industry: oils and nuts, seeds and, seed products
Abstract
Introduction
Sources of essential oils used for biopreservation
Trends in essential oil applications in the food industry and benefits in other industries
Strategies of biological preservation by essential oils
Conclusion
References
Chapter 28. Antibiofilm effect of essential oils in food industry
Abstract
Introduction
Microbial biofilms
Foodborne pathogens
Antibiofilm property of essential oils in food industry
Essential oils that target food spoilage–causing microbes
Conclusion
Implication for further studies
References
Chapter 29. Significance of essential oils for the treatment of infectious diseases
Abstract
Introduction
Infectious diseases
Essential oils
Conclusion
References
Chapter 30. Antihyperlipidemic and antioxidant properties of medicinal attributes of essential oil
Abstract
Introduction
Basic oils as antioxidant agents
Antihyperlipidemic effects of essential oils
Aromatic ingredients and essential oils
Plants with antioxidant and hypolipidemic essential oil
Conclusion
References
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Applications of Essential Oils in the Food Industry

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Charles Oluwaseun Adetunji

Javad Sharifi-Rad

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