ANTIBACTERIAL PROPERTIES OF ESSENTIAL OILS AND THEIR POTENTIAL APPLICATIONS IN FOOD- A SYSTEMATIC REVIEW

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Gayatri Vaidya, Ravindra Kumar Agarwal, Dr. Anshul Singh, Dr Samarendra nath Panda, Snehlata Katheria

Abstract

Essential oils have used in a highest rate in the present days. Food industry has its highest uses based on their anti-bacterial and antioxidant property. Important articles’ have chosen in this regard to conduct the study. Henceforth, the important chemical methodologies are hydrodistillation, chromatography and chemical analysis. Moreover, all of the chemical components have analyzed based on such methods. Transmission and scanning electron microscopy have used to measure the property of chemical components. Hence, it has said that all of the essential oils have used at a highest rate in the present days to increase the revenue for the country.

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