Encapsulation of Essential Oils - A Booster to Enhance their Bio-efficacy as Botanical Preservatives

Abstract

Essential oils (EOs) and their bioactive components are safer and novel formulations used as green preservative in food industries but their rapid volatility and high instability in varying environmental conditions pose a major hurdle for large scale practical application. Recently, different encapsulation technologies have been recommended as the booster for improvement of EOs bio-efficacy. The present article deals with some major encapsulation techniques and their role in enhancing bio-efficacy of EOs being used as botanical preservatives.