Utilization of Essential Oils as Antimicrobial Agents in Active Packaging for Food Preservation

Abstract

Food safety is a critical issue related to the growth of microorganisms that cause food spoilage and quality degradation. This study aims to examine the potential of essential oils as natural antimicrobial agents in active packaging systems for food preservation. The method used was a literature review, analyzing various relevant scientific publications from the past five years. The results of the study indicate that essential oils contain bioactive compounds such as phenols, aldehydes, and terpenoids capable of inhibiting microbial growth through mechanisms involving cell membrane damage and metabolic disruption. However, the direct use of essential oils remains limited due to their high volatility and impact on the sensory properties of the product. Therefore, the integration of essential oils into active packaging offers an effective solution as it enables the controlled release of active compounds. This technology not only enhances stability and antimicrobial efficacy but also supports the development of safer and more environmentally friendly food preservation methods