Nanoencapsulation of volatile plant essential oils: a paradigm shift in food industry practices
Arooj Rehman Sheikh | Ricardo A. Wu-Chen | Anam Matloob | Muhammad Huzaifa Mahmood | Miral Javed
Essential oils (EOs) are plant aromas used in the food industry. They have attracted considerable attention due to their diverse properties, i.e., antimicrobial, antifungal, and antioxidant activities, with natural aroma and flavor as beneficial food additives. However, the instability, degradability, and hydrophobicity of EOs have limited their practical use in the food industry. Nanoencapsulation, a process where EOs are enclosed in a protective shell at the nanoscale, promises to enhance the biological properties of EOs. This process empowers EOs with excellent physiochemical stability and solubility, allowing for better distribution in food systems and controlled release for prolonged availability of EOs without rapid evaporation and instability. This review summarizes the recent works on encapsulating EOs to enhance their biological properties, providing a comprehensive overview of various specific nano-carriers and their applications in the food industry.
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