The combined effect of essential oils and emerging technologies on food safety and quality

• Published in: Food science & technology 2021-07, Vol.147, p.111593, Article 111593
• Main Authors: Targino de Souza Pedrosa, Geany, Pimentel, Tatiana Colombo, Gavahian, Mohsen, Lucena de Medeiros, Lorena, Pagán, Rafael, Magnani, Marciane
• Format: Article
• Language: English
• Subjects: Microbial inactivation; Non-thermal technologies; Ohmic heating; Sustainable food consumption; Synergism
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.111593

Essential oils (EOs) are natural food preservatives, but they may impair the sensory characteristics of foods. Emerging technologies (ETs) can inactivate microorganisms, but high intensities of the process may compromise quality parameters. This manuscript discusses the use of EOs and ETs and presents the mechanisms of microbial inactivation in combined processes. Also, the advantages, disadvantages, and limitations of EO and ETs were explained. It was found that lemongrass, lavender, thyme, sweet basil, lime, oregano, mentha, cinnamon, citral, carvacrol, carvone, geraniol, eugenol, citrus extract, mandarin, rosemary, and clove EOs have been combined with cold plasma, ultrasound, irradiation, ultraviolet light, high hydrostatic processing, pulsed light, pulsed electric fields, ohmic heating, and ozone to inactivate pathogens, spoilage bacteria, and molds. The food matrices explored for EO and ET include meat, fish, eggs, milk, plant-based products, as well as food-container surfaces. Synergistic effects between EOs and ETs have been reported in many cases. Microbial inactivation is influenced by the type of microorganism, the intensity of ET processing parameters, type and concentration of EOs, and the composition of foods. The combined use of EOs and ETs is a strategy capable of reducing the EO doses and the ET intensity while improving food safety and quality. •Combinations of essential oils (EO) and emerging technologies (ET) can improve food safety.•Shelf-life of foods can be extended through the application of EOs combined with ETs (EO + ET).•Effectiveness of EO + ET depends on the microbial strain, food, EO, and ET processing parameters.•EO + ET may reduce the required doses of EO and intensity of ETs due to possible synergistic effects.