FROM FOOD WASTE TO NATURAL PRESERVATIVES: REVIEW OF THE APPLICATIONS OF ESSENTIAL OILS IN FOOD PRESERVATION

Yata-Franco L.E.; Malpartida-Yapias R.J.; Rodriguez-Cangalaya N.; De La Cruz-Calderón G.; Reátegui-Valladolid C.Y.; Canchari-Fierro Y.E. · Acta Scientiarum Polonorum, Technologia Alimentaria (2026) · DOI: 10.17306/j.afs.001502

Resumen

Synthetic preservatives are widely used in the food industry to control spoilage, inhibit microbial growth, and delay oxidation, thereby extending product shelf life. However, increasing consumer demand for clean-label foods has driven interest in essential oils (EOs) as natural alternatives. This review synthesizes research published between 2020 and 2025 in Scopus and ScienceDirect on the use of essential oils derived from agri-food waste for food preservation. The evidence highlights the significant potential of EOs – particularly those derived from citrus waste – as natural preservatives for meat, dairy, and fruit products. EOs exhibit antimicrobial activity by penetrating and destabilizing cell membranes, thereby inhibiting the growth of Gram-positive and Gram-negative bacteria as well as fungi. Due to their high volatility and limited stability, free EOs are commonly incorporated into biofilms, edible coatings, and active packaging systems, enabling controlled release and extending the shelf life of climacteric fruits to 32–45 days. Encapsulation techniques further enhance the thermal stability and antibacterial efficacy of EOs. Overall, valorization of agri-food waste for EOs production supports circular economy strategies while contributing to safer food preservation systems. Nevertheless, large-scale application requires further investigation into sensory impacts, process scalability, cost-benefit performance, and optimization of effective doses. © Copyright by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu This article is licensed under a Creative Commons Attribution 4.0 International License. http://creativecommons.org/licenses/by/4.0/

Instituciones: Universidad Nacional Autónoma Altoandina de Tarma