Potential application of plant essential oils for food preservation

Mayda Rojnik

Bachelor's thesis

Abstract:

This bachelor thesis will review the potential application of essential oils as food preservatives through exploration of different already existing journals and books that covered and discussed the results of application of essential oils on different food items. In the following chapters, firstly the antimicrobial and antioxidant properties of essential oils will be discussed, their methods of action, chemical structure of those plant-derived compounds, and the reasons behind why they have the potential new alternative to synthetic preservatives. The chapters discussing the application of essential oils in certain group of food in this compilation will be seafood, meat, vegetables and fruits and bakery products. The areas of interest regarding these food items are in the effectiveness of different essential oils, which are concluded from the results of many research and experiments taken. As essential oils are potential preservative alternatives, it is important to investigate their toxicity and safety for commercial use as well as their organoleptic impact which would affect the consumers’ acceptability. Some products containing essential oils which have met the governmental regulations and are in use in real life as preservatives will be listed and described as well as what the future brings for essential oils and their on-going research.

Keywords

essential oils, food preservation, plant-derived compounds, antimicrobial, antioxidant

Language used: English

Date on which the thesis was submitted / produced: 17. 7. 2020

Thesis defence

• Supervisor: Ing. Pavel Nový, Ph.D.

Czech University of Life Sciences Prague

Faculty of Agrobiology, Food and Natural Resources

Bachelor programme / field:
Sustainable Use of Natural Resources / Sustainable Use of Natural Resources