Essential Oils: Applications and Trends in Food Science and Technology

Humans have used essential oils for centuries for medicinal and bioactive molecule purposes. They have been used in the pharmaceutical and chemical industries, cosmetics, and more recently in the food industry. Due to new research, essential oils are a viable alternative for applications in biofilms, nano emulsions, natural antioxidants, and control of microorganisms.

Format: Hardback
Length: 450 pages
Publication date: 02 July 2022
Publisher: Springer Nature Switzerland AG

Humans have harnessed the power of essential oils for centuries, utilizing them in a wide range of applications, primarily for medicinal purposes, and as rich sources of bioactive molecules. These versatile oils have found their way into various industrial sectors, including pharmaceuticals, chemicals, cosmetics, and more recently, the food industry. Thanks to recent advancements in food science and technology, there has been a surge in the discovery of new sources of bioactive compounds. These compounds have proven to be a promising alternative for applications in biofilms, nano emulsions, natural antioxidants, and the control of microorganisms that can pose health risks to humans, such as fungi, bacteria, and protozoa.

While the use of essential oils in food science and technology is still in its infancy, there is a growing body of literature and research exploring their potential applications. However, there is a need for comprehensive and up-to-date information on this emerging field. This is where "Essential Oils: Applications and Trends in Food Science and Technology" comes into play. This book serves as a valuable resource for researchers, providing a comprehensive and systematic overview of the applications of essential oils in the food sector.

The book begins by delving into the rich diversity of essential oils found in Amazonian plants, which are known for their high content of these beneficial compounds. It then explores new and developing sources of volatile and bioactive molecules, including natural extracts and synthetic compounds. Furthermore, the book covers in depth the use of essential oils in agriculture, including their role in pest control, soil fertility, and crop protection. Additionally, it discusses the encapsulation and nano products used as food preservatives, offering insights into their effectiveness and potential benefits.

As the first research work exclusively focused on essential oils and their use in the food sector, "Essential Oils: Applications and Trends in Food Science and Technology" fills a significant gap in the literature. It provides a comprehensive and up-to-date coverage of the current state of knowledge on this emerging topic, making it an invaluable resource for researchers, industry professionals, and anyone interested in exploring the potential of essential oils in food science and technology.

In conclusion, the use of essential oils in food science and technology is a rapidly evolving field with immense potential. "Essential Oils: Applications and Trends in Food Science and Technology" offers a comprehensive and insightful exploration of this topic, providing valuable information and insights for researchers, industry professionals, and anyone interested in harnessing the power of these natural compounds to enhance food safety, quality, and flavor.

Weight: 869g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030994754
Edition number: 1st ed. 2022