Plant essential oils have been used for centuries in the preparation of cosmetic fragrances and food flavours, as well as in traditional medicines as therapeutic remedies. In recent years they have been attracting the renewed interest of both the scientific community and the general public. Their use in different aspects of human life is generally regarded as being part of a healthier, natural-oriented life style. On the other hand, a wealth of scientific studies has been documenting their biological properties, particularly associated with their antimicrobial and antioxidant activities, although additional medicinal properties have also been brought to light. This book offers an up-to-date examination of scientific literature on the antimicrobial and antioxidant activity of main dietary essential oils from all over the world, together with a general introduction to their chemistry, classification, bio-synthetic origin, preparation and analysis.
Preface; Essential oils: an overview on origins, chemistry, properties & uses; Traditional & modern methods for the preparation of essential oils; Analytical approaches for the quality control of essential oils; Oxidative stability & antioxidant properties of essential oils; Composition & antimicrobial properties of essential oils from South & Central America; Composition & antimicrobial properties of essential oils from Northern America & Continental Europe; Composition & antimicrobial activity of essential oils from Australia; Composition & antimicrobial properties of essential oils from Chinese-Thai herbs & spices; Chemical composition & antimicrobial properties of essential oils from India; Composition & antimicrobial properties of essential oils from the Mediterranean; Composition & antimicrobial properties of sulphur-containing constituents of garlic (Allium sativum); In vitro methods of testing the antimicrobial activity of essential oils; Essential oils as natural additives for the preservation of meat; Essential oils as natural agents against postharvest fungi Pa; Interaction of essential oils & food components: consequences in food preservation; The combined effect of oregano essential oil & an oxygen absorber on the survival of Listeria monocytogenes & Staphylococcus aureus inoculated into sandwiches stored at 4 & 12-C: Application of essential oils to pathogens control; Essential oils in active packaging; Essential oils in edible films & coatings; Essential oils as active ingredients in functional foods & nutraceutical formulations; Index.