Essential oils (EOs) are complex mixtures of volatile compounds extracted from different
parts of plants by different methods. There is a large diversity of these natural substances …

The food industry expects increasingly complex properties (such as delayed release,
stability, thermal protection, and suitable sensorial profile) from food ingredients, which often …

Essential oils are complex blends of a variety of volatile molecules such as terpenoids,
phenol‐derived aromatic components, and aliphatic components having a strong interest in …

Essential oil (EO) encapsulation can be carried out via a multitude of techniques, depending
on applications. Because of EOs' biological activities, the development of biosourced …

Application of natural preservatives, such as essential oils, has attracted increasing
attentions. Shirazi thyme essence with different phenolic compounds has antimicrobial and …

Background: β-Caryophyllene (BCP) is a natural bicyclic sesquiterpene abundantly found in
essential oils from various spices, fruits and medicinal as well as ornamental plants. It is …

According to the Codex Alimentarius, a food additive is any substance that is incorporated
into a food solely for technological or organoleptic purposes during the production of that …

Among thymol, carvacrol, citronellal, eugenol and terpinen-4-ol, thymol showed the highest
antibacterial activity against Staphylococcus aureus, Escherichia coli and Pseudomonas …

Cyclodextrins are valuable natural or synthetically modified cyclic oligosaccharides that are
widely used for ameliorating properties of biologically active compounds such as food …

Gaseous and volatile active compounds are versatile to enhance safety and preserve quality
of agri‐food products during storage and distribution. However, the use of these compounds …