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Unlocking Essential Oils’ Potential as Sustainable Food Additives: Current State and Future Perspectives for Industrial Applications

Author

Listed:
  • Israel Bautista-Hernández

    (Laboratory of Chemistry and Biochemistry, School of Agronomy, Universidad Autónoma de Nuevo León, General Escobedo 66050, Nuevo León, Mexico
    CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal)

  • Ricardo Gómez-García

    (CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
    CIICYT—Centro de Investigación e Innovación Científica y Tecnológica, Universidad Autónoma de Coahuila, Avenida 3, Esquina con Avenida 16, Colonia Lourdes, Saltillo 25070, Coahuila, Mexico)

  • Guillermo Cristian Guadalupe Martínez-Ávila

    (Laboratory of Chemistry and Biochemistry, School of Agronomy, Universidad Autónoma de Nuevo León, General Escobedo 66050, Nuevo León, Mexico)

  • Nancy Medina-Herrera

    (Laboratory of Chemistry and Biochemistry, School of Agronomy, Universidad Autónoma de Nuevo León, General Escobedo 66050, Nuevo León, Mexico)

  • María Dolores González-Hernández

    (Laboratory of Chemistry and Biochemistry, School of Agronomy, Universidad Autónoma de Nuevo León, General Escobedo 66050, Nuevo León, Mexico)

Abstract

Essential oils (EOs) comprise a relevant bioactive fraction from diverse plant sources and vegetable tissues. Their beneficial properties have been mainly related to the presence of bioactive molecules such as monoterpenes and sesquiterpenes, among others, with beneficial properties against critical issues in the food industry that could promote sustainable production beyond organoleptic boosters. This review collects up-to-date information concerning EOs and their bioactive applications in the food field. In addition, a bibliometric analysis was applied to scientific and intellectual property databases to elucidate the current technological trends for EOs in the food sector. Thus, the current information on the evaluation of EOs in food systems has demonstrated that their application guarantees safe and high-quality foods, as they have the potential to partially replace some of the conventional synthetic antioxidants and antimicrobial agents according to sustainable trends.

Suggested Citation

  • Israel Bautista-Hernández & Ricardo Gómez-García & Guillermo Cristian Guadalupe Martínez-Ávila & Nancy Medina-Herrera & María Dolores González-Hernández, 2025. "Unlocking Essential Oils’ Potential as Sustainable Food Additives: Current State and Future Perspectives for Industrial Applications," Sustainability, MDPI, vol. 17(5), pages 1-36, February.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:5:p:2053-:d:1601206
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    References listed on IDEAS

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    1. Mahrokh Farvardin & Morteza Taki & Shiva Gorjian & Edris Shabani & Julio C. Sosa-Savedra, 2024. "Assessing the Physical and Environmental Aspects of Greenhouse Cultivation: A Comprehensive Review of Conventional and Hydroponic Methods," Sustainability, MDPI, vol. 16(3), pages 1-34, February.
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