https://ciptaindomedica.files.wordpress.com/2011/01/antimicrobial-herb-and-spice-compounds-in-food.pdf

Antimicrobial herb and spice compounds in food.

Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil.

Antimicrobial and antioxidant properties of essential oils have previously been extensively reviewed. The mechanisms of action of essential oils have not been clearly identified but they seem to be related with their hydrophobic nature. Applying these natural compounds in the food industry could be a potential alternative, but its application costs and other problems, such as their intense aroma and potential toxicity, limit their use in the area of food preservation. An interesting strategy to reduce doses of essential oils while maintaining their effectiveness could be the incorporation of these natural compounds into edible/biodegradable films. This review discusses the use of essential oils as natural antimicrobial and antioxidant compounds to obtain bioactive films or coatings. The advantages and limitations are also reviewed.

https://www.utm.mx/postgrado/MCPNyAl/Evaluacion2014/C1-Estructura%20y%20personal%20academico/1.2%20Proceso%20de%20ensenianza-aprendizaje/1.2.2%20Evaluacion%20del%20desempenio%20academico/Procesadodealimentos/Articulos/fer-2011-1.pdf

Use of Essential Oils in Bioactive Edible Coatings: A Review

Comparative evaluation of the antibacterial activities of the essential oils of Rosmarinus officinalis L. obtained by hydrodistillation and solvent free microwave extraction methods.

Antibiofilm and quorum sensing inhibitory potential of Cuminum cyminum and its secondary metabolite methyl eugenol against Gram negative bacterial pathogens

Masood Taghizadeh

Papers

Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils