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ABSTRACT
The search for healthier food and products with fewer ingredients of synthetic origin is a common scenario today. In this sense, the food industry must have reliable information on natural additives that stand as an alternative to synthetic preservatives. This review brings up information sources on essential oils and some of their major components, as well as studies demonstrating their applications in different areas of food production and their antimicrobial activity in foodborne pathogenic microorganisms.
Disclosure statement
The authors declare no potential conflict of interest.
Additional information
Funding
This work was supported by Coordenaçao de aperfeiçoamento de pessoal de Nível Superior (CAPESP) - Finance code 001 and the Conselho Nacional de Desenvolvimento Científico e Tecnológico CNPQ [144422/2021-2].