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Summary As global populations rise, the need for sustainable food security and waste reduction solutions becomes crucial. Antimicrobial food packaging presents a strategic defence against spoilage and pathogens and has the potential to minimise foodborne illnesses and global food losses. Essential oils (EOs), known for their inherent antioxidant and antimicrobial properties, are utilised as natural additives in active food packaging materials. These oils, rich in terpenes and hydrocarbons, are promising for food longevity but face challenges like reduced effectiveness in packaging films, highlighting the necessity for nanoengineered solutions to improve their stability and function in polymer matrices. This article aims to review recent work on the use of EOs incorporated in active food packaging. The focus is on the use of nanotechnology to enhance the antimicrobial efficacy of plant‐derived essential oils as preservatives. This article illustrates the nanoscale interactions among essential oils, polymers and food substances, aiming to elucidate how technologies such as nanoencapsulation, nanoemulsions and nanocomposites enhance antibacterial and antioxidant performance while improving packaging structural integrity.
Duong et al. (Sat,) studied this question.