Demystifying the power of essential oils: a review of their antibacterial properties and potential as natural food preservatives

This review delves into the antimicrobial potential of essential oils (EOs), focusing on their mechanisms of action against foodborne pathogens and their applications as natural food preservatives. EOs, derived from aromatic plants, are complex mixtures of volatile compounds, primarily terpenes, terpenoids, and phenolic compounds, which exhibit potent antimicrobial properties. These bioactive compounds disrupt bacterial cell membranes, increase permeability, and induce leakage of intracellular components, leading to cell death. Additionally, EOs inhibit energy production by depleting ATP levels, disrupting the tricarboxylic acid cycle, and impairing cellular respiration. They also generate reactive oxygen species (ROS), causing oxidative stress and damaging bacterial DNA, proteins, and lipids. Furthermore, EOs interfere with quorum sensing and biofilm formation, reducing bacterial virulence and resistance. Despite their efficacy, challenges such as strong flavors, poor solubility, and environmental sensitivity limit their direct application. To address these issues, encapsulation techniques, such as nanoemulsions and active packaging, have been developed to enhance the stability and controlled release of EOs. For instance, nanoencapsulation of thyme and cinnamon EOs has significantly improved their antimicrobial efficacy in food products like milk and minced meat. By harnessing the multifaceted mechanisms of EOs, this review underscores their potential as sustainable and effective natural preservatives to combat foodborne pathogens and improve food safety. See also the graphical abstract(Fig. 1).