Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities

In the field of food preservation, encapsulated Essential Oils (EOs) could be the best non-toxic and eco-friendly tool for food preservative applications substituting the chemicals ones that have several disadvantages for the environment and health. Thirteen commercial EOs from plants, fruits, and v...

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Bibliographic Details

Published in:	Biology
Main Authors:	Soumi De-Montijo-Prieto, María del Carmen Razola-Díaz, Ana María Gómez-Caravaca, Eduardo Jesús Guerra-Hernandez, María Jiménez-Valera, Belén Garcia-Villanova, Alfonso Ruiz-Bravo, Vito Verardo
Format:	Article
Language:	English
Published:	MDPI AG 2021-10-01
Subjects:	essential oils DPPH ABTS food spoilage antiradical activity
Online Access:	https://www.mdpi.com/2079-7737/10/11/1091