Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Aysegul Mutlu-Ingok; Dilara Devecioglu; Dilara Nur Dikmetas; Funda Karbancioglu-Guler; Esra Capanoglu

doi:10.3390/molecules25204711

journal article Open Access Oct 14, 2020

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Aysegul Mutlu-Ingok

Dilara Devecioglu

Dilara Nur Dikmetas

Funda Karbancioglu-Guler

Esra Capanoglu

Molecules Vol. 25 No. 20 pp. 4711 · MDPI AG

View at Publisher Save 10.3390/molecules25204711

Abstract

The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.

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Details

Published: Oct 14, 2020
Vol/Issue: 25(20)
Pages: 4711
License: View

Authors

A

Aysegul Mutlu-Ingok

Department of Food Processing, Akcakoca Vocational School, Duzce University, 81650 Akcakoca, Duzce, Turkey

D

Dilara Devecioglu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey

D

Dilara Nur Dikmetas

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey

F

Funda Karbancioglu-Guler

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey

E

Esra Capanoglu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey

Cite This Article

Aysegul Mutlu-Ingok, Dilara Devecioglu, Dilara Nur Dikmetas, et al. (2020). Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review. Molecules, 25(20), 4711. https://doi.org/10.3390/molecules25204711

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

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