Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables: A review

Aromatic plants and their extracts have gained acceptance as natural alternatives to conventional antimicrobial agents. However, essential oils (EOs) extracted from plants often do not exert sufficiently potent effects on account of extrinsic interference effects (e.g. sensitivities to light, oxygen, humidity, high temperatures, or UV radiation) and unfavorable intrinsic characteristics (e.g., hydrophobicity and volatility). The physical, chemical, and biological characteristics of EOs can be regulated by entrapment or by coating with other materials that protect them against harsh processes and unfavorable external conditions. Biodegradable polymer encapsulation technologies based on plant and animal extracts have significantly improved the sustained release of EOs and associated food preservation strategies. In this review, we discuss EO compounds, preparation methods pertaining to their encapsulation, and the applications of EO microcapsules in fruits and vegetables. We conclude by discussing the safety of these methodologies while also highlighting future insights in this field of research.