Geranium Essential Oil Shows Promise in Food Safety and Preservation: A Comprehensive Review Highlights Advances in Extraction, Bioactivity, and Encapsulation

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Published: May 10, 2025 | Source: Journal of Natural Product Applications

 

Geranium essential oil (PEO), derived from the aromatic plant Pelargonium graveolens, is drawing increased scientific attention for its remarkable bioactive properties and potential as a natural additive in food systems. A new review published on May 10, 2025, synthesizes the current knowledge surrounding PEO, detailing its chemical makeup, extraction techniques, bioactivity, and innovative applications in food preservation and packaging.

A Potent Natural Compound

PEO is rich in bioactive compounds such as β-citronellol and geraniol, which have demonstrated significant antimicrobial, antioxidant, insect-repellent, anti-inflammatory, and cytotoxic properties. These effects make it a promising candidate in the development of natural preservatives and functional food ingredients (Burt, 2004; Bakkali et al., 2008). Specifically, the essential oil has shown efficacy against foodborne pathogens and spoilage microorganisms, aligning with the growing consumer demand for clean-label and sustainable food solutions.

Extraction Methods: Conventional vs. Non-Conventional

Traditionally, PEO is extracted using hydrodistillation, a method favored for its simplicity and cost-effectiveness. However, this method may degrade thermally sensitive compounds, potentially reducing the oil's efficacy. To address this, recent studies have explored non-conventional techniques such as supercritical fluid extraction (SFE) and microwave-assisted extraction (MAE), which offer higher yields, shorter processing times, and better preservation of volatile compounds (Reverchon & De Marco, 2006; Chemat et al., 2017).

Encapsulation: Enhancing Stability and Reducing Toxicity

One of the key limitations of using essential oils in food applications is their strong aroma and potential cytotoxicity at higher concentrations. To overcome these challenges, researchers are employing encapsulation technologies, including nanoemulsions, liposomes, and biopolymeric carriers. Encapsulation not only improves stability and controlled release, but also enhances the safety profile of PEO for food and pharmaceutical uses (Kaltsa et al., 2021; Donsì & Ferrari, 2016).

Food Applications and Safety Considerations

PEO is increasingly being investigated for use in active food packaging, edible coatings, and natural preservatives. Its incorporation into biopolymer films has been shown to inhibit microbial growth and extend the shelf life of perishable foods, offering a natural alternative to synthetic additives. However, the review notes a critical gap in the establishment of regulatory frameworks and safe dosage guidelines, which are essential for its widespread adoption (Hyldgaard et al., 2012).

Future Directions

As the demand for natural bio-preservatives continues to grow, Pelargonium graveolens essential oil stands out as a viable candidate. Continued research into its mechanisms of action, toxicological profiles, and regulatory assessment will be crucial to unlocking its full potential in food and health-related industries.

References

  • Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of essential oils – A review. Food and Chemical Toxicology, 46(2), 446–475. https://doi.org/10.1016/j.fct.2007.09.106

  • Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94(3), 223–253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022

  • Chemat, F., Abert-Vian, M., & Fabiano-Tixier, A.-S. (2017). Green Extraction of Natural Products. In Natural Product Extraction (pp. 1–36). Wiley-VCH.

  • Donsì, F., & Ferrari, G. (2016). Essential oil nanoemulsions as antimicrobial agents in food. Journal of Biotechnology, 233, 106–120. https://doi.org/10.1016/j.jbiotec.2016.07.005

  • Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3, 12. https://doi.org/10.3389/fmicb.2012.00012

  • Kaltsa, O., Michailidou, S., & Mandala, I. (2021). Nanoencapsulation of essential oils for food applications. Critical Reviews in Food Science and Nutrition, 61(7), 1248–1271. https://doi.org/10.1080/10408398.2020.1761773

  • Reverchon, E., & De Marco, I. (2006). Supercritical fluid extraction and fractionation of natural matter. The Journal of Supercritical Fluids, 38(2), 146–166. https://doi.org/10.1016/j.supflu.2006.03.020

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