The antimicrobial activity of various volatile phytochemicals has been studied against different food-borne microbes. In some of our studies essential oils were also tested as food additives or antimicrobial agents using, the actual food model systems. No doubt, the essential oils have high efficiency against the food-borne pathogen and spoilage microorganisms in food matrix However, a higher concentration of essential oil is still needed.
Unfortunately, this higher dose may imply an organoleptic impact, caused by altering the natural taste of the food by exceeding the acceptable flavor thresholds. Therefore, some alternative approaches are required to minimize essential oil concentrations. Antimicrobial potential of the essential oil in vapour phase was evaluated as an alternative technique beyond the year 2000, which entailed the development of advanced antimicrobial systems.
The concept of integrating upcoming technologies with conventional food preservation methods is also being increasingly explored. These studies are concerning about antimicrobial efficacy of essential oils in vapour phase along with its application potential in combination with another hurdle technology including thermal treatment, high pressure, packaging material and air ions for food preservation
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