Edible polymers for essential oils encapsulation: application in food preservation

Francesca Froiio, Ashik Mosaddik, Mahmud Tareq Morshed, Donatella Paolino, Hatem Fessi, Abdelhamid Elaissari*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

21 Citations (Scopus)


According to the World Health Organization, every year 2 billion people worldwide get sick because of unsafe food. For this reason, food preservation from fungi, bacteria, and other contaminants is important to ensure the safety and quality of food to the consumers. Nowaday, there is an increasing demand in the food industry for natural preservatives which are safe. Among these natural compounds with antimicrobial activity, essential oils have aroused considerable interest in the food industry. Unfortunately, essential oils have numerous limitations in their use, mainly due to their hydrophobic property, and therefore they need to be encapsulated before use. The main goal of this specific review is to focus on the encapsulation of essential oils using edible polymers.

Original languageEnglish
Pages (from-to)20932-20945
Number of pages14
JournalIndustrial and Engineering Chemistry Research
Issue number46
Publication statusPublished - 20 Nov 2019


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