Nanostructured Polysaccharide-Based Carriers for Plant Essential Oils delivery: A Review

Foodborne illnesses constitute a significant global public health concern. Natural preservatives have been demonstrated to inhibit foodborne diseases by slowing microbial growth, inhibiting enzyme activity, and preventing oxidative degradation through aerobic or anaerobic mechanisms. Essential oils (EOs) derived from plants have attracted considerable attention in the food industry due to their potential as natural preservatives. These oils are notable for their low toxicity and the presence of antimicrobial and antioxidant properties, which contribute to their effectiveness. However, EOs present challenges such as volatility, unpleasant odors, hydrophobicity, and environmental sensitivity, which limit the application of free EOs in food systems. Polysaccharides are widely used in the preparation of nanocarriers due to their diverse sources and excellent biocompatibility. This paper primarily reviews the properties of natural preservative, plant EOs, the structural characteristics of common polysaccharides used for nanoparticle preparation (including hydrophilicity, charge properties, adhesion, and pH responsiveness), the types of common polysaccharide nanocarriers (nanoparticles, nanoemulsions, and nanogels), and the applications of polysaccharide nanocarriers loaded with EOs in food and related fields. Additionally, the limitations of polysaccharide nanodelivery systems for EOs were examined, along with strategies for enhancing their efficiency in food applications and future development prospects.