Wang Dan, Chu Fanghui, Wei Hairong, Zhang Jing, Zhai Hao
Shandong Institute of Pomology, Tai'an, PR China.
Compr Rev Food Sci Food Saf. 2025 Sep;24(5):e70244. doi: 10.1111/1541-4337.70244.
The growing global demand for fresh food highlights the need for effective preservation methods. However, traditional approaches are increasingly challenged by consumer concerns over chemical additives. Plant-derived essential oils (EOs), known for their antimicrobial and antioxidant properties, have emerged as promising natural alternatives. Nevertheless, their volatility, instability, and compatibility issues limit practical applications. This review explores the synergistic application of EOs with emerging technologies, including nanoencapsulation, edible coatings, modified atmosphere packaging, cold plasma, high-pressure processing, and biological control agents. These innovative technologies enhance EO stability and bioactivity while improving their performance with diverse food matrices. The underlying mechanisms of such synergies are discussed, emphasizing their potential to improve food safety, extend shelf life, and reduce dependence on synthetic preservatives. Collectively, these advanced strategies represent a significant step toward more sustainable food preservation methods that meet consumer demands. Despite the considerable advantages of these strategies, challenges remain regarding large-scale implementation, cost-effectiveness, and regulatory acceptance-issues that demand continued interdisciplinary research and policy development.
全球对新鲜食品日益增长的需求凸显了有效保鲜方法的必要性。然而，传统方法越来越受到消费者对化学添加剂担忧的挑战。植物源精油（EOs）以其抗菌和抗氧化特性而闻名，已成为有前景的天然替代品。尽管如此，它们的挥发性、不稳定性和兼容性问题限制了实际应用。本综述探讨了精油与新兴技术的协同应用，包括纳米包封、可食用涂层、气调包装、冷等离子体、高压处理和生物控制剂。这些创新技术提高了精油的稳定性和生物活性，同时改善了它们在不同食品基质中的性能。讨论了这种协同作用的潜在机制，强调了它们在提高食品安全、延长保质期和减少对合成防腐剂依赖方面的潜力。总体而言，这些先进策略代表了朝着满足消费者需求的更可持续食品保鲜方法迈出的重要一步。尽管这些策略有诸多优点，但在大规模实施、成本效益和监管认可方面仍存在挑战，这些问题需要持续的跨学科研究和政策制定。
