Essential oils as insect repellent agents in food packaging: a review
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REVIEW ARTICLE
Essential oils as insect repellent agents in food packaging: a review Aishah Mohd Marsin1 · Ida Idayu Muhamad1,2 · Siti Nor Syairah Anis1,2 · Nurul Asmak Md Lazim1 · Liew Wen Ching1 · Noer Hartini Dolhaji1,3 Received: 11 March 2020 / Revised: 6 May 2020 / Accepted: 10 May 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Active food packaging is currently of high demand in food industries to provide protections to food. Food packaging is not only used to store and protect food from the environment, but also to provide functional values with the incorporation of active agent. Essential oils (EOs) extracted from a variety of plants represent active ingredients of natural origin which provide numerous benefits to food, aromatherapy, pharmaceutical, and food packaging industries due to their functional properties. Numerous researches have been carried out in developing active food packaging such as insect repellent packaging containing essential oils. Insect repellent packaging could create safety measures by repelling insect from exterior environment or the inhibition of larvae from food within. In this paper, different application of EOs on different types of food packaging, applications, processing methods, migration of active compounds and performance of insect repellency are reviewed. Future perspectives and applications of insect repellence using safe, natural and more effective strategies are also discussed. EOs as the active insect repellent agents in food packaging offer great opportunities to protect the quality of food. Some important factors such as legislative concerns (e.g. toxicity test, migration of active substances from packaging materials), economics, and further study on the release period of active agent to the environment should be considered to successfully implement insect repellent agents in food packaging. Keywords Essential oil · Insect repellence · Food packaging · Active agent
Introduction Insect infestation in food is one of the causes of food deterioration. Food could be spoiled by common insects or by stored-product insects outside of packages. The insects use their developed mouthparts which are capable of causing tears or defects in packaging materials that allow them to enter the packaged product. In other situations, the insects are already present in packages; specifically, in raw cerealbased, dry food products where larvae are attached and not * Ida Idayu Muhamad [email protected] 1
Department of Bioprocess and Polymer Engineering, Faculty of Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, UTM, 81310 Johor Bahru, Johor, Malaysia
2
Biomaterial Cluster, IJN‑UTM Cardiovasular Engineering Centre, Faculty of Engineering, Universiti Teknologi MalaysiaUTM, 81310 Johor Bahru, Johor, Malaysia
3
Faculty of Plantation and Agrotechnology, Universiti Teknologi MARAUiTM, 77300 Jasin, Melaka, Malaysia
washed during the process [1] and therefore the food product itself is initially infested with insec
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