Essential oils: antimicrobial, antioxidant properties, and their applications in food preservation—a comprehensive review

Theodor Bilharz Research Institute

Bibliographic Information

Authors: Mohammed D.M.; Salem M.B.; Elzallat M.; Alkafaas S.S.; Salem H.M.; Alnadari F.; Ibrahim E.H.; Elkelish A.; Negm S.H.; Saad A.M.; AbuQamar S.F.; El-Tarabily K.A.; El-Saadony M.T.

Journal: Phytochemistry Reviews

Publisher: Springer Science and Business Media B.V.

Publication Date: 22 December 2025

Volume / Issue: Volume 25 / Issue 3

Pages: 2439–2487

ISSN: 15687767

DOI: 10.1007/s11101-025-10202-w

Scopus: View on Scopus

Document Type: Review

Authors and Affiliations

Mohammed D.M., Nutrition and Food Sciences Department, National Research Centre, Giza, Dokki, 12622, Egypt; Salem M.B., Pharmacology Department, Theodor Bilharz Research Institute, Giza, Imbaba, 12411, Egypt; Elzallat M., Immunology Department, Theodor Bilharz Research Institute, Giza, Imbaba, 12411, Egypt; Alkafaas S.S., Molecular Cell Biology Unit, Division of Biochemistry, Department of Chemistry, Faculty of Science, Tanta University, Tanta, 31527, Egypt; Salem H.M., Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt; Alnadari F., Research and Development Center, Tianmeijian Biotechnology (Beijing) Co. Ltd, Beijing, 100101, China; Ibrahim E.H., Biology Department, Faculty of Science, King Khalid University, Abha, 61413, Saudi Arabia; Elkelish A., Biology Department, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh, 11623, Saudi Arabia; Negm S.H., Department of Home Economic, Specific Education Faculty, Port Said University, Port Said, 42512, Egypt; Saad A.M., Department of Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt; AbuQamar S.F., Department of Biology, College of Science, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; El-Tarabily K.A., Department of Biology, College of Science, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; El-Saadony M.T., Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt

Abstract

Essential oils (EOs) are strongly scented, complex, volatile, naturally occurring metabolites that aromatic plants form. The primary chemicals found in EOs exhibit antioxidant, antimicrobial, and antifungal properties, which enable these oils to enhance the shelf life and safety of food. The bioactive properties of EOs are generally determined by their major constituents. The biological activity of EOs is comparable to that of synthetic pharmaceuticals. However, using EOs in the food or pharmaceutical sectors as supplements, preservatives, or antioxidants requires further research. Certain chemical additives and synthetic preservatives are toxic and can cause cancer and other degenerative disorders. Therefore, new solutions for food preservation are currently being developed. Moreover, consumers are becoming increasingly concerned about their health and are opting to purchase healthier goods with natural ingredients and preservatives rather than those containing artificial ones. Therefore, it is necessary to find natural substitutes that are antibacterial and compatible with food. Here, we reviewed the phenolic chemicals of EOs because these are typically responsible for their antioxidant and antimicrobial properties. In addition, we examined the main bioactive components of various types of EOs along with their pharmacological, antibacterial, antifungal, and antioxidant properties relevant to food preservation. In addition to improving food's shelf life and safety, certain types of EOs derived from different traditional plants have superior antibacterial and antioxidant activities. The main classes of EOs are terpenes and aromatic volatile chemicals, enhancing food safety without compromising quality. Their numerous properties enable EOs to serve as substitutes for preservatives, thereby extending the shelf life of food products. The primary aim of this review is to explore the potential of EOs as natural, safe, and effective alternatives to synthetic preservatives and chemical additives in the food and pharmaceutical industries. © The Author(s), under exclusive licence to Springer Nature B.V. 2025.

Keywords

Additives; Aromatic volatile chemicals; Bioactive compounds; Biological activities; Food industry; Food safety; Food spoilage; Mode of action; Natural antioxidants; antifungal agent; antiinfective agent; antioxidant; essential oil; terpene; antibacterial activity; antifungal activity; antimicrobial activity; antioxidant activity; biological activity; controlled study; food preservation; nonhuman; review; shelf life

Citation Information

Scopus Citations: 7

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