Essential oils in food packaging

ESSENTIAL oils, which are aromatic liquids that come from roots, peels, leaves, and other plant parts, are a good source of antioxidative and antimicrobial properties. Whilst fragrant food, perfume and massage oils come to mind, essential oils have been tapped for numerous applications including to free radical scavengers, terminate peroxides, and prevent lipid oxidation (spoiling).

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), also finds that essential oils may be used as food preservatives in packaging to help extend the shelf-life of food products.

When added to packaging, the oils can enhance the water vapour barrier properties of protein-based film, increase the strength of the film and resistance to stretching, decrease transparency, and help prevent food spoilage by interacting with the film’s other properties. View the abstract in Journal of Food Science here.