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Green Preservation Strategies: The Role of Essential Oils in Sustainable Food Preservatives

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  • Sara Diogo Gonçalves

    (Clinical Academic Center of Trás-os-Montes and Alto Douro (CACTMAD), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal)

  • Maria das Neves Paiva-Cardoso

    (Department of Veterinary Sciences, Centre for the Research and Technology of Agro-Environment and Biological Sciences (CITAB)/Animal and Veterinary Research Centre (CECAV), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal)

  • Ana Caramelo

    (Clinical Academic Center of Trás-os-Montes and Alto Douro (CACTMAD), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
    School of Health, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
    RISE-Health Research Network, Faculty of Medicine, University of Porto, 4200-319 Porto, Portugal)

Abstract

Essential oils (EOs) have gained increasing attention as natural alternatives to synthetic food preservatives due to their broad-spectrum antimicrobial, antioxidant, and antigenotoxic properties. Derived from aromatic plants, EOs possess complex chemical compositions rich in bioactive compounds such as terpenes, phenolics, and aldehydes, which contribute to their effectiveness against foodborne pathogens, oxidative spoilage, and genotoxic contaminants. This review provides a comprehensive examination of the potential of EOs in food preservation, highlighting their mechanisms of action, including membrane disruption, efflux pump inhibition, and reactive oxygen species scavenging. Standard assays such as disk diffusion, MIC/MBC, time-kill kinetics, and comet and micronucleus tests are discussed as tools for evaluating efficacy and safety. Additionally, the use of EOs in diverse food matrices and the reduction in reliance on synthetic additives support cleaner-label products and improved consumer health. The review also examines the sustainability outlook, highlighting the potential for extracting EOs from agricultural byproducts, their integration into green food processing technologies, and alignment with the circular economy and the Sustainable Development Goals. Despite promising results, challenges remain in terms of sensory impact, regulatory approval, and dose optimization. Overall, EOs represent a multifunctional and sustainable solution for modern food preservation systems.

Suggested Citation

  • Sara Diogo Gonçalves & Maria das Neves Paiva-Cardoso & Ana Caramelo, 2025. "Green Preservation Strategies: The Role of Essential Oils in Sustainable Food Preservatives," Sustainability, MDPI, vol. 17(16), pages 1-27, August.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:16:p:7326-:d:1723785
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    References listed on IDEAS

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    1. Maria Carpena & Bernabe Nuñez-Estevez & Anton Soria-Lopez & Paula Garcia-Oliveira & Miguel A. Prieto, 2021. "Essential Oils and Their Application on Active Packaging Systems: A Review," Resources, MDPI, vol. 10(1), pages 1-20, January.
    2. Hugo Miguel Lisboa & Matheus Bittencourt Pasquali & Antonia Isabelly dos Anjos & Ana Maria Sarinho & Eloi Duarte de Melo & Rogério Andrade & Leonardo Batista & Janaina Lima & Yasmin Diniz & Amanda Bar, 2024. "Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability," Sustainability, MDPI, vol. 16(18), pages 1-44, September.
    3. Israel Bautista-Hernández & Ricardo Gómez-García & Guillermo Cristian Guadalupe Martínez-Ávila & Nancy Medina-Herrera & María Dolores González-Hernández, 2025. "Unlocking Essential Oils’ Potential as Sustainable Food Additives: Current State and Future Perspectives for Industrial Applications," Sustainability, MDPI, vol. 17(5), pages 1-36, February.
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