Bahare Mohamadi - Student's Scientific Research Center, Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Newsha Gheibi - Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Narges Velayati - Student's Scientific Research Center, Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Mahmood Alizadeh Sani - Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Food packaging materials play a crucial role in preserving food by shielding it from environmental factors and contaminants. An emerging trend involves incorporating natural additives like essential oils into active packaging materials such as films and coatings. These oils, derived from plants, are being studied for their potential benefits in various industries. Research indicates that using essential oils in active packaging can improve food stability by preventing microbial growth, reducing oxidation rate, and ensuring quality and safety. This article explores the use of essential oils in active packaging, addressing industry concerns, challenges, and the effects on packaging properties and food preservation.

Active food packaging, Essential oils, antioxidant, antimicrobial