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Applications of Essential Oils in the Food Industry
- 1st Edition - December 2, 2023
- Editors: Charles Oluwaseun Adetunji, Javad Sharifi-Rad
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 8 3 4 0 - 2
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 8 5 5 6 - 7
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 develo… Read more
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Request a sales quoteApplications 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.
- Presents the latest research information on essential oils as anti-microbials, bio-preservatives, and antioxidants
- Describes how essential oils can be used for the management of mycotoxins, especially for the management of toxigenic strains producing higher level of aflatoxin
- Includes information on the utilization of essential oils in beverages, drinks and semi liquid foods
- Demonstrates the synergetic effect of nanotechnology together with essential oils, including information on nano-ceutical, nano-emulsion, and nano-pharmacology
Food scientists and researchers
- 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
- No. of pages: 432
- Language: English
- Edition: 1
- Published: December 2, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323983402
- eBook ISBN: 9780323985567
CA
Charles Oluwaseun Adetunji
Prof. Charles Oluwaseun Adetunji is a full Professor at the Department of Microbiology, Faculty of Sciences and the Director of Research and Innovation, Edo State University Uzairue (EDSU), Edo State, Nigeria. He formerly served as the Acting Director of Intellectual Property and Technology Transfer, Head of the Department of Microbiology, and Sub Dean of the Faculty of Science. Currently, he holds the positions of Chairman of the Grant Committee and Dean of the Faculty of Science at EDSU.
Prof. Adetunji is a Fellow of the Royal Society of Biology in the UK. Additionally, he serves as a Visiting Professor and the Executive Director of the Center for Biotechnology at Precious Cornerstone University, Nigeria. His research centers on applying biological techniques and microbial bioprocesses to achieve Sustainable Development Goals (SDGs) and contribute to advancements in agriculture.
Affiliations and expertise
Full Professor at the Department of Microbiology, Faculty of Sciences and the Director of Research and Innovation, Edo State University Uzairue (EDSU), Edo State, Nigeria.JS
Javad Sharifi-Rad
Dr Javad Sharifi-Rad, PhD, is a distinguished Research Scientist at the Faculty of Medicine, University of Azuay in Cuenca, Ecuador. With expertise in Biomedical Sciences, he leads a global multidisciplinary research network and has authored over 450 articles in respected ISI journals. He ranks among the world's elite scientists, as recognised by Clarivate's Web of Science Highly Cited 2021 Researchers list. He excels in designing intricate research projects and is proficient in project management and team leadership. An adept presenter and educator, Dr Sharifi-Rad adeptly communicates complex concepts to audiences of diverse levels.
Affiliations and expertise
Department of Biomedical Sciences, College of Medicine, Korea University, Seoul 02841, Republic of Korea