Essential oils for active food packaging applications

27 January 2017

Researchers at the “Petru Poni” Institute of Macromolecular Chemistry Romanian Academy studied the antifungal, antibacterial, and antioxidant activity of four essential oils (EOs) (thyme, clove, rosemary, and tea tree) in order to assess them as bioactive compounds for active food packaging applications.
They found that the EOs of thyme, clove, and tea tree can be used as antimicrobial agents against the tested fungi and bacteria, thyme having the highest inhibitory effect. Concerning antioxidant activity, they established that the clove oil exhibits the highest activity because of its high phenolic content. An article about the research is published in Materials.
Click here for the article (2.79 MB).
Click here for more information about the NVC Course Food Packaging.

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