A descriptive review on exploiting the therapeutic significance of essential oils as a potential nutraceutical and food preservative

Author:

Jan Bisma1ORCID,Choudhary Bharti1,Malik Zoya2,Dar Mohammad Imran3

Affiliation:

1. Department of Biotechnology IILM University Greater Noida Uttar Pradesh India

2. Department of Biosciences Jamia Milia Islamia New Delhi India

3. Department of Cardiac Thoracic and Vascular Surgery All India Institute of Medical Sciences New Delhi India

Abstract

AbstractFor centuries, essential oils (EOs) have held a significant place in traditional medicinal practices worldwide and are commonly known for their aroma and taste. Among the 3000 recognized types, only 300 have commercial use in the food and pharmaceutical sectors. These potent natural extracts, derived from aromatic plants and herbs, have garnered attention not only in ancient healing traditions but also within modern health‐care systems. Their rich history is marked by a diverse array of therapeutic properties that have made them indispensable tools for promoting health and well‐being. Additionally, the utilization of EOs as food preservatives is an innovative and natural approach in extending the shelf life of various food products. In addition, EOs are beneficial in the treatment of cancer and other diseases. Because of their outstanding biological activities and health benefits, research on EOs has exploded in recent years. In present work, an intensive review was done on published data on therapeutic potential of some major EOs and their utilization as a preservative in food industries. Meanwhile, an investigation of the methods specifically used for the separation of EOs and regulatory considerations are also reported. The article concludes with comments on future trends.

Publisher

Wiley

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