@article{DU2023, 
author = {Yitong DU and Ying WANG and Wanyu XUE and Yuxin FAN and Zitao JIANG},
title = {Research Progress on Essential Oils from Lauraceae Plants},
year = {2023},
journal = {Food Science},
volume = {44},
number = {13},
pages = {346-359},
keywords = {essential oils from Lauraceae plants, antimicrobial, antioxidant, mechanism, application in food preservation},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220613-129},
doi = {10.7506/spkx1002-6630-20220613-129},
abstract = {There are various species of plants in the Lauraceae family, and these plants are widely distributed in China. Their essential oils have many biological activities, such as bacteriostatic, antioxidant and insect repellent activities and are ideal natural preservatives, effective antioxidants, and green insect repellents. Therefore, they are of research significance and have broad application prospects. The effects of the growth cycle, plant parts, extraction methods, and geographical environment on the major components of essential oils from Lauraceae plants (LEO) are reviewed with a focus on the antimicrobial, antioxidant and insect repellent activities and mechanisms of LEO. In addition, common edible coatings, microencapsulation, and nano-emulsion technologies based on LEO for food packaging and preservation are summarized. We hope that this review will provide a theoretical basis for the application of LEO in food preservation.}
}