Abstract:
The rising demand for natural and safe products has increased interest in essential oils (EOs) as alternatives to synthetic preservatives. EOs could be encapsulated in active packaging or incorporated in nano-emulsion systems and help extend food shelf life by inhibiting the growth of pathogens. H. officinalis and Agastache foeniculum (Lamiaceae) are widely used in food and beverages. This review aims to explores their potential food applications, focusing on their antimicrobial activities, chemical compositions, and toxicity. H. officinalis EO mainly consists of oxygenated monoterpenes (27.32–92.25%), with 1,8-cineole, isopinocamphone, and pinocamphone as key compounds. It also contains monoterpene hydrocarbons (3.84–67.24%), including β-pinene, β-phellandrene, and β-ocimene. A. foeniculum EO is rich in phenylpropanoids (22.39–84.67%), primarily estragole (3.2–94.89%) and methyl eugenol, along with oxygenated monoterpenes (0.08–54.51%), mainly menthone (31.58–34.3%). H. officinalis EO exhibited antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella Typhimurium, Pseudomonas aeruginosa, and various fungi, including Penicillium, Cladosporium, Candida, and Aspergillus species. A. foeniculum EO seemed to be effective against fungi and Gram-positive bacteria but showed lower activity against Gram-negative bacteria. H. officinalis EO showed no mutagenic or genotoxic effects in the available studies, while the toxicity of A. foeniculum EO remains unstudied. H. officinalis EO exhibited potential preservative properties when added to ground meat or used as coating for cheese and shrimp. The results of this study provide critical insights into the possibilities of integrating these EOs into food preservation strategies and their potential contributions to enhancing food safety and sustainability.
