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The demand for greener agrochemicals and food preservatives has risen significantly during the last few decades to combat the harmful effects of conventional agrochemicals on the environment and human health. Essential oils (EOs) with their natural origin and potent antimicrobial, antibacterial, antifungal, and insect-repellant activities have appeared as a greener and biocompatible alternatives for sustainable agri-food applications. Their use in free form is limited, due to high volatile nature, poor aqueous solubility and therefore, various nanocarriers have been successfully employed for the encapsulation of EOs. These nanocarriers not only prevent the EOs from harsh external environmental conditions but also enhance their efficacy in agri-food applications. Here, we review the different nanocarriers such as emulsions, lipid nanoparticles, biopolymeric nanoparticles, clay-based nanoparticles, and inclusion complexes, which are being extensively used to encapsulate EOs with their respective applications in the food and agriculture sector. Some major recent research attempts being made by researchers to formulate different essential oil-loaded nanocarriers and their potential activity in agri-food-based applications have been discussed.
Kumar et al. (Tue,) studied this question.