Abstract: The increasing demand for sustainable and eco-friendly food preservation methods has led to a resurgence of interest in natural bioactive compounds, particularly essential oils (EOs). Derived from aromatic plants, EOs possess potent antimicrobial and antioxidant properties that can significantly extend the shelf life of perishable foods. Growing public concern over pesticide residues and pest resistance has shifted attention toward plant-based alternatives for crop protection. Essential oils, with their complex blend of bioactive compounds, offer a cost-effective, ecofriendly, and low-toxicity solution for sustainable pest management, reducing the likelihood of resistance development. This paper explores the potential of essential oils as viable alternatives to synthetic preservatives and their implications in agroecology. Emphasizing holistic, low-input, and biodiversity-driven practices, agroecological approaches integrate the use of EOs in a way that supports environmental health, food safety, and rural livelihoods. The study reviews the mechanisms of action of EOs, their efficacy against common foodborne pathogens, and innovative application techniques such as nanoencapsulation and active packaging.
Kota et al. (2026) studied this question.