Recent advances in essential oils as sustainable food preservatives: Antimicrobial mechanisms, delivery systems, food applications, and industrial challenges

Abstract

Increasing consumer concerns regarding synthetic preservatives have intensified the search for natural, safe, and effective substitutes. Essential oils (EOs), which are recognized for their broad-spectrum antimicrobial activity and general safety, hold significant potential. However, challenges such as volatility, instability, and a lack of complete mechanistic understanding limit their widespread applications. This review systematically highlights recent advances in the use of EOs as food preservatives. It comprehensively examined the antimicrobial mechanisms of EOs, including bacterial membrane disruption, virulence factor suppression, and biofilm formation. Additionally, advanced delivery systems designed to enhance the stability, solubility, and controlled release of EOs have been explored. Practical considerations for industrial applications, such as sensory compatibility and regulatory aspects, are also discussed. EOs exhibit significant antimicrobial activity against major foodborne pathogens and spoilage microorganisms through multiple mechanisms, including cell membrane disruption, enzyme inhibition, and virulence factor suppression. Advanced delivery systems have significantly improved the stability, bioavailability, and controlled release of EOs within complex food matrices. These innovations have demonstrated high efficacy in practical applications, particularly in enhancing the preservation and shelf life of perishable foods. Future research should prioritize standardization and chemotype characterization of essential oils, food matrix-specific optimization of delivery systems, development of smart and sustainable formulations, and sustainable scaling with regulatory integration, thereby facilitating the commercial use of EOs as natural preservatives.