Abstract: As people pay more and more attention to food safety and environment, green, safe and efficient food preservation methods are getting more and more attention. Plant essential oils have attracted people's attention due to the non-toxic, harmless, and broad-spectrum antibacterial characteristics. However, plant essential oils are volatile, insoluble in water, and poor in stability greatly restricted its application. Essential oil microemulsion technology is considered to be an excellent carrier for hydrophobic or hydrophilic substances which could effectively improve its water solubility, stability and bioavailability. This article briefly introduced the definition and classification of microemulsions, the preparation conditions, preparation methods and properties of microemulsions in detail. And it also pointed out the problems in the preparation of microemulsions. Secondly, it summarized the fresh-keeping application of essential oil microemulsion in fruits and vegetables, meat products, and beverages and prospects for future research directions.
石俊杰,鲁晓翔. 植物精油微乳技术及在食品保鲜中的应用[J]. 食品与发酵工业, 2021, 47(6): 267-273.
SHI Junjie,LU Xiaoxiang. Microemulsion technology of plant essential oil and its application in food preservation[J]. Food and Fermentation Industries, 2021, 47(6): 267-273.
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2021, Vol. 47 
