title: Citrus Essential Oils: Current and Prospective Uses in the Food Industry.
abstract: Citrus essential oils (CEOs) are gaining popularity in the food industry. This review summarises the chemical compositions of citrus essential oils (monoterpenes, sesquiterpenes and oxygenated derivatives) and explores their antimicrobial activities for use as preservatives in addition to highlight their uses as flavouring and antioxidant agents. The myriad uses of these compounds reflect a global trend towards the increased consumption of natural products. However, challenges such as production technologies, oxidation, chemical contamination by pesticides and consumption induced allergic effects still need to be addressed. Patents identified with CEO uses in food processing and those describe techniques of extraction are presented.
authors: Environmental Health Department, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, UAE. nmustafa@sharjah.ac.ae.
authors: Nazik E M
authors: NE
authors: Mustafa
mesh_terms: D000890:Anti-Infective Agents; D000975:Antioxidants; D002957:Citrus / Q000737:chemistry*; D005421:Flavoring Agents; D005511:Food Handling; D005520:Food Preservatives; D006801:Humans; D039821:Monoterpenes; D009822:Oils, Volatile / Q000737:chemistry*; D010330:Patents as Topic; D010936:Plant Extracts; D012717:Sesquiterpenes
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D005421:Flavoring Agents; D005520:Food Preservatives; D039821:Monoterpenes; D009822:Oils, Volatile; D010936:Plant Extracts; D012717:Sesquiterpenes