ReviewBiomolecules2021
Synergistic Antioxidant and Antibacterial Advantages of Essential Oils for Food Packaging Applications.
Review in Biomolecules, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 73 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
73 citing papers in PubMed.
- Recent advances in biopolymer-based antibacterial food packaging with natural antimicrobial agents.RSC advances · 2026Review
- Carbon dot- and nanoencapsulated essential oil-enabled electrospun microfibers mitigate oxidative deterioration and extend the shelf life of fresh-cut pomegranate arils.Food chemistry: X · 2026Article
- Bacterial adaptation to essential oils and their main compounds in food systems: mechanisms related to antibacterial resistance.NPJ science of food · 2026Review
- Daidai Flower Essential Oil as a Multifunctional Natural Agent: Chemical Profile, Antimicrobial Activity, Preliminary Insecticidal Potential, and Improved Microbiological Quality of Fresh Arugula During Refrigerated Storage.Journal of food science · 2026Article
- Essential Oils: Chemistry and Mechanisms of Anticonvulsant Action.International journal of molecular sciences · 2026Review
- Development of a sodium alginate-silver/zinc oxide - cinnamaldehyde nanocomposite film for coating chicken meat and evaluation of meat safety.RSC advances · 2026Article
- Optimization of Thyme, Cinnamon, and Black Seed Oil Combinations for Enhanced Antibacterial and Antioxidant Efficacy: Mixture Design and In Silico Insights.Pharmaceuticals (Basel, Switzerland) · 2026Article
- Optimizing Antibacterial Essential Oil Blends fromFoods (Basel, Switzerland) · 2026Article
- Decoding the Bioactivity of Prunus armeniaca L. Essential Oil: Cheminformatics-Supported Exploration of Its Antioxidant and Antibacterial Potential.Chemistry & biodiversity · 2026Article
- Optimizing Essential Oil Blends by Mixture Design Approaches for Enhanced Antimicrobial and Antioxidant Activity: A Review.Journal of food science · 2026Review
- Temperature-regulated defective MIL-100(Fe) for clove essential oil loading as an effective natural preservative for peaches.Frontiers in nutrition · 2026Article
- Antifungal, antioxidant, and antibacterial activities of C. macrostachyus plant leaves extracts using different solvents.Scientific reports · 2025Article
- Interaction of Red Cabbage Extract with Exogenous Antioxidants.International journal of molecular sciences · 2025Article
- Review
- Biological activities of Centaurium erythraea and its main chemotypes: menthol, carvacrol, and tricosane.AMB Express · 2025Article
- Clinical Potential of Essential Oils: Cytotoxicity, Selectivity Index, and Efficacy for Combating Gram-Positive ESKAPE Pathogens.Molecules (Basel, Switzerland) · 2025Review
- Antibacterial synergistic behaviour of phytosynthesized magnesium oxide nanoparticles with clove essential oil.Scientific reports · 2025Article
- Biobased Postharvest Treatment Using Eucalyptus Essential Oils in Edible Coatings to InhibitPlants (Basel, Switzerland) · 2025Article
- An antifungal vapour to control Alternaria angustiovoidea, causing postharvest black spot rot in apples.Archives of microbiology · 2025Article
- Harnessing essential oils for sustainable food preservatives: Chemical composition, mechanisms, applications, and safety insights.Food chemistry: X · 2025Review
13 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The development of food-borne and infectious diseases has increased globally at an anomalous rate and is combined with emerging social and economic problems. This highlights the need for new and improved antibacterial agents with novel and different mechanisms of action at regular intervals. Some chemical or artificial food additives are considered harmful if they are used beyond their permissible levels. Today, consumers are demanding alternative, green, safer, and natural food additives to increase the shelf life of food. Essential oils (EOs) are concentrated liquid mixtures of volatile compounds with antioxidant and antibacterial properties that can be used as natural, eco-friendly, renewable, and cost-effective additives. The use of combinations of different EOs and their components is a promising strategy to increase the synergistic and additive effects of EOs in foods. In this article, we review the recent literature on EOs concerning the chemical constituents, extraction methods, antioxidant and antibacterial activities, and their mechanisms of action. Additionally, we discuss the synergistic interaction of different EOs and their components, challenges, and future directions of EOs as natural food preservatives, with special emphasis on shelf life extension and applications in the packaging of food products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.