Aplicação dos óleos essenciais na sanitização de alimentos: uma revisão

Abstract

Essential oils (EOs) are volatile liquid compounds with distinctive odors and colors, derived from plant secondary metabolites. They consist of a complex mixture of compounds that are poorly soluble in water. This study aimed to analyze the potential of essential oils as natural alternatives for food preservation, focusing on their antimicrobial and antioxidant properties. The research followed a qualitative approach through a literature review, based on articles published in the last ten years and accessed from databases such as Web of Science, Google Scholar, Scielo, and the CAPES Journal Portal. Articles were selected using the keywords "essential oils," "bioactive compounds," and "antimicrobial," with strict inclusion criteria, excluding sources without full-text availability. Data analysis was conducted qualitatively, involving detailed reading and information grouping to draw conclusions on the efficacy of these compounds in food safety. The findings indicate that essential oils exhibit strong antimicrobial, antioxidant, and antifungal activities, making them a promising alternative to synthetic additives in the food industry. Innovative technologies, such as nanoemulsions and microencapsulation, have the potential to enhance the application of these oils, increasing their effectiveness in food preservation. The study suggests that essential oils can provide a sustainable and efficient solution for food preservation, offering the additional benefit of improving food safety and reducing reliance on synthetic additives.