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202126，（TOP1）Trends in Food Science & Technology“Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils”，、、。；/。
Background: For a long time, natural active compounds such as plant essential oils have been widely used because of their unique fragrance.
Among the 3000 kinds of essential oils that have been reported, about 300 plant essential oils have been widely used in the food and pharmaceutical industries.
In recent years, due to its significant biological activity and health benefits, research on plant essential oils has increased significantly; its pharmacological properties have played a huge role in identifying natural and safe alternative therapies to expand their industrial applications.
Key findings and conclusions: This article reviews the source and composition of essential oils, extraction methods, factors affecting the quality and extraction rate of essential oils, antioxidant and antibacterial activities of essential oils and their mechanism of action.
Keywords: plant essential oils; terpenes; phenols; antioxidant properties; antibacterial activity; food packaging.
Key points:
- Terpenoids are the most common compounds in plant essential oils, with different structures and functions.
Foreword:
Among plant food additives, natural plant essential oils have aroused great interest of food researchers, who are committed to exploring and characterizing new ingredients and their functions.
Due to its unique aroma, flavor and natural antibacterial ingredients, plant essential oils have been used in food packaging materials to extend the shelf life and ensure the safety of perishable foods.
In addition, the antioxidant activity of plant essential oils is another hot research field, which is widely used in food formulation, packaging and preservation.
So far, there are few reviews on various plant essential oils and their biological activities, and the scope of research is limited.
Conclusion and Outlook:
Plant essential oils have various pharmacological activities, which establishes the foundation for the application of plant essential oils as natural and plant-based functional food ingredients.
Original link: org/10.
Corresponding author introduction:
Professor Wei Zhaojun
Wei Zhaojun was born in November 1970.
Lecturer Hu Fei
Hu Fei, Ph.
First author introduction
Lecturer Ni Zhijing
Ni Zhijing, female, born in 1982, PhD, lecturer, master tutor.
Wang Xin graduate student
Wang Xin, graduated from the Biological and Chemical Engineering College of Anhui University of Technology in 2018 with a bachelor's degree in bioengineering.
The article "Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils" was published online in Trends in Food Science & Technology on February 6, 2021 .
