Essential Oils: Applications and Trends in Food Science and Technology (SpringerBriefs in Food, Health, and Nutrition)

Foreword
Acknowledgments
About the Book
Contents
Contributors
Part I: Essential Oils, General Concepts
	Chapter 1: Essential Oils and Their General Aspects, Extractions and Aroma Recovery
		1.1 Introduction
		1.2 Plant Organs Where EOs Are Found
		1.3 Chemical Composition of Essential Oils
			1.3.1 Background
			1.3.2 Terpenes
			1.3.3 Monoterpenes
			1.3.4 Sesquiterpenes
			1.3.5 Diterpenes
			1.3.6 Alcohols
			1.3.7 Esters
			1.3.8 Ketones
		1.4 Extraction Methods of EOs
			1.4.1 Hydrodistillation
			1.4.2 Steam Distillation
			1.4.3 Supercritical Fluid Extraction
			1.4.4 Microwave-Assisted Extraction
		1.5 Conclusion
		References
Part II: Essential Oil, Food System Applications
	Chapter 2: Antibacterial Activity of Essential Oil in Food System
		2.1 Introduction
		2.2 The Main Active Components of Essential Oil
		2.3 Basic Characteristics of Essential Oils
		2.4 Antibacterial Mechanism of Essential Oil
		2.5 Antifungal Mechanism of Essential Oil
		2.6 Application of Essential Oil in Food Fresh-Keeping
			2.6.1 Application of Essential Oil in Fresh-Keeping of Fruits and Vegetables
			2.6.2 Application of Essential Oil in Fresh-Keeping of Meat Products
			2.6.3 Application of Essential Oil in Fresh-Keeping of Baked Goods
		2.7 Conclusion
		References
	Chapter 3: Activity of Essential Oils Against Food Spoilage Fungi
		3.1 Introduction
		3.2 Essential Oils and Food Spoilage Fungal Genera
			3.2.1 Aspergillus
			3.2.2 Penicillium
			3.2.3 Fusarium
			3.2.4 Alternaria
			3.2.5 Candida
			3.2.6 Cladosporium
		References
	Chapter 4: Combination of Essential Oil and Food Packaging
		4.1 Introduction
		4.2 Antibacterial Packaging System
		4.3 Migration of Active Compounds from Packaging to Food
		4.4 Effect of Essential Oil on Antibacterial Property of Packaging
		4.5 Effect of Essential Oil on Antioxidant Performance of Packaging
		4.6 Effect of Essential Oil on Microstructure of Packaging Materials
		4.7 Construction form of Essential Oil in Antibacterial Packaging System
			4.7.1 The Essential Oil Is Directly Mixed into the Matrix Material of the Package
			4.7.2 To Coat or Adsorb Essential Oils on Packaging Materials
			4.7.3 Add a Carrier Containing Essential Oil to the Package
			4.7.4 Add Essential Oil to the Package in the Form of Gas
			4.7.5 The Essential Oil Is Encapsulated and then Added to the Packaging Matrix
		4.8 Conclusion
		References
	Chapter 5: Combination of Essential Oil, and Food Additives
		5.1 Introduction
		5.2 Factors Affecting the Antibacterial Activity of Essential Oils in Food System Microbial Species
			5.2.1 Food Composition
			5.2.2 Acidity and Alkalinity
			5.2.3 Sodium Chloride
			5.2.4 Bacterial Concentration, Temperature and Solubility
		5.3 Synergistic Bacteriostatic Effect of Different Essential Oils
		5.4 Synergistic Bacteriostatic Effect of Essential Oils and Food Additives
		5.5 Synergistic Bacteriostatic Effect of Essential Oils and Antibiotics
		5.6 Conclusion
		References
	Chapter 6: Encapsulation of Essential Oils by Spray-Drying: Antimicrobial Activity, and Applications in Food Preservation
		6.1 Introduction
		6.2 Food Conservation: Applications of Essential Oils and Their Compounds in the Food Industry
		6.3 Some Aspects About Essential Oils
		6.4 Spray-Drying as an Alternative to Microencapsulation of Essential Oils
		6.5 Essential Oils Microencapsulated by Spray-Drying as Antimicrobial Agents in Food Preservation
		6.6 Antimicrobial Packaging Systems in Food
		6.7 Limitations of the Use of Essential Oils
		6.8 Final Considerations
		References
	Chapter 7: Safety Assessment of Essential Oil as a Food Ingredient
		7.1 Introduction
		7.2 Chemical Composition of Essential Oils Used as Food
		7.3 Essential Oils in Food
			7.3.1 Antibacterial and Preservative Effect of Essential Oils in Food
			7.3.2 Antifungic Effect of Essential Oils in Food
			7.3.3 Antioxidant Effect of Essential Oils in Food
		7.4 Safety Assessment of Essential Oils in Food
		7.5 Use of Essential Oils in Animal Dietary Supplementation
		7.6 Final Considerations
		References
	Chapter 8: Essential Oil: Source of Antioxidants and Role in Food Preservation
		8.1 Introduction
		8.2 Antioxidant Action of Essential Oils in Food Preservation
			8.2.1 In-Vitro Antioxidant Assays of Essential Oils
			8.2.2 Lipid Peroxidation
			8.2.3 Free Radical Scavenging Ability
		8.3 Other Applications of Essential Oils in Food Industry
			8.3.1 Aroma
		8.4 Essential Oil-Based Pesticides for Food Plant Production
		8.5 Conclusion
		References
	Chapter 9: Positive and Negative Impacts of the Use of Essential Oils in Food
		9.1 Introduction
		9.2 Chemical Compounds of Essential Oil
		9.3 Biological Effects
			9.3.1 Antibacterial
			9.3.2 Antifungal
			9.3.3 Antivirus
			9.3.4 Antioxidant
		9.4 Essential Oil and Positive Impact in Food
			9.4.1 Food Flavor Agent
			9.4.2 Food Preservation
			9.4.3 Food Safety
		9.5 Essential Oil and Negative Impact in Food
			9.5.1 Volatility
			9.5.2 Low Stability
			9.5.3 Low Water Solubility
		9.6 Conclusion
		References
Part III: Essential Oil, Agricultural System Applications
	Chapter 10: Control of Phytopathogens in Agriculture by Essential Oils
		10.1 Introduction
		10.2 Potential EOs
			10.2.1 Characterization and Main Properties
		10.3 Insecticidal Properties and Mechanisms of Action
		10.4 Essential Oils Extraction Strategies
		10.5 Control of Phytopathogens with Essential Oils
			10.5.1 Phytopathogens Diversity
			10.5.2 Main Applications
		10.6 Bioproducts Formulation
		10.7 Challenges and Future Outlooks
		References
	Chapter 11: Volatile Allelochemicals
		11.1 Introduction
		11.2 The Role of Volatiles in Ecological Interactions
		11.3 Main Volatile Allelochemicals Present in Nature
		11.4 Importance of Communication Mediated by Volatiles in Agriculture
		References
	Chapter 12: Phytotoxic Activity of Essential Oils
		12.1 Plant Phytotoxicity
		12.2 Weed Plants
			12.2.1 Weed Control Methods
			12.2.2 Negative Impact of Synthetic Herbicides
		12.3 Phytotoxic Activity of Essential Oils
			12.3.1 Essential Oil as Natural Weed Killers
			12.3.2 Natural Weed Killer’s Mode of Action
		12.4 Essential Oil Plants with Common Phytotoxic Activity
			12.4.1 Trees
			12.4.2 Herbal
		12.5 Future of the Essential Oils as Commercial Natural Weed Killers
		12.6 Conclusion
		References
Part IV: Essential Oils as Antiparasitic Agents
	Chapter 13: Antileishmanial Activity of Essential Oils
		13.1 Introduction
		13.2 Methodology
			13.2.1 Database Search
			13.2.2 Inclusion and Exclusion Criteria
			13.2.3 Data Screening and Information Categorization
		13.3 Results
		13.4 Discussion
			13.4.1 Essential Oils Against Leishmania spp.
			13.4.2 Terpenes
			13.4.3 Mechanisms of Action
				13.4.3.1 Morphological Changes
				13.4.3.2 Immunological Changes
				13.4.3.3 Antioxidants
				13.4.3.4 Enzymatic Activity
			13.4.4 Other Compounds Present in Essential Oils
			13.4.5 Other Applications
			13.4.6 Perceptions, Conclusions and Perspectives
		References
	Chapter 14: Anti-Toxoplasma Effect of Essential Oils Used as Food Ingredient
		14.1 Introduction
		14.2 Essential Oils
		14.3 Bioactivity of Essential Oils Against Toxoplasma gondii
			14.3.1 In Vitro anti-Toxoplasma evaluation of essential oils
			14.3.2 In Vivo anti-Toxoplasma activity of essential oils
		14.4 Optimizing the Use of Essential Oils
		14.5 Final Considerations
		References
	Chapter 15: Essential Oil Antimalarial Activity
		15.1 Introduction
		15.2 Biological Cycle
		15.3 Antimalarial Activity of Essential Oils (EOs)
		15.4 Final Considerations
		References
Part V: Essential Oil of Food Applications in Degenerative Diseases
	Chapter 16: Neuroprotective Activity of the Essential Oils From Food Plants
		16.1 Introduction
		16.2 Essential Oils From Food Plants: Chemical Composition
		16.3 Neuroprotective Effects of Essential Oils From Food Plants
			16.3.1 Protection Against Glutamate-Induced Excitotoxicity
			16.3.2 Anticholinesterase Effect
			16.3.3 Inhibition of β-Amyloid Plaque Formation
			16.3.4 Protection Against Other Neurodegenerative Disorders
		References
	Chapter 17: An Overview of Essential Oil Anticancer Activity
		17.1 Introduction
		17.2 Screening and Diagnosis
			17.2.1 Background
			17.2.2 Machine Learning for Cancer Diagnosis
		17.3 Cancer Treatments
			17.3.1 Biomarkers
			17.3.2 Hormone Therapy
			17.3.3 Imunnotherapy
			17.3.4 Chemotherapy
			17.3.5 Radiation Therapy
			17.3.6 Surgery
			17.3.7 Stem Cell Transplant
		17.4 Preliminary Studies on the Use of Essential Oils (EOs) Against Cancer Cells
			17.4.1 Antioxidant Properties of OEs
			17.4.2 Antiproliferative Activity
			17.4.3 Antimutagenic Activity
		17.5 Conclusions
		References
Part VI: Essential Oil and In Silico Study
	Chapter 18: Molecular Modeling Approaches to Investigate Essential Oils (Volatile Compounds) Interacting with Molecular Targets
		18.1 Introduction to Molecular Modeling
		18.2 Molecular Modeling Methods
			18.2.1 Molecular Descriptors
			18.2.2 SAR and QSAR
			18.2.3 Molecular Docking
			18.2.4 Molecular Dynamics Simulations
			18.2.5 Binding Free Energy Calculations
			18.2.6 In-silico ADMEtox Properties
		18.3 Investigation of the Mechanism of Action of Volatile Compounds
			18.3.1 Background
			18.3.2 Molecular Modeling of Volatile Compounds with Antimicrobial Activity
			18.3.3 Molecular Modeling of Volatile Compounds with Anticancer Activity
			18.3.4 Molecular Modeling of Volatile Compounds Against Neglected Diseases
		18.4 Conclusion and Future Perspectives
		References
Index