A comprehensive review of oregano (Origanum vulgare L.) essential oil: Physicochemical properties, antimicrobial activities, and applications in food safety
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Abstract
Oregano (Origanum vulgare L.) essential oil (OEO) has attracted growing attention as a natural antimicrobial agent for modern food safety applications. This interest is driven by rising consumer demand for clean-label preservatives and the need to control foodborne pathogens. The OEO exhibits broad-spectrum antibacterial activity, primarily due to its high content of phenolic monoterpenes such as carvacrol and thymol. These compounds disrupt microbial cell membranes and metabolic functions, leading to leakage of cellular contents and cell death, even at relatively low concentrations. The physicochemical properties of OEO, with strong aroma, hydrophobicity, and volatility, enhance its antimicrobial activity but also present challenges in formulation and food compatibility. The OEO has been successfully incorporated into various food preservation strategies, including edible films and coatings, antimicrobial packaging, and vapor-phase treatments, to inhibit microbial growth and extend shelf life. However, its practical application is limited by sensory impacts at effective concentrations and instability caused by evaporation or degradation. To overcome these challenges, recent innovations have focused on controlled-release delivery systems like nano-encapsulation, emulsions, and biodegradable polymers to improve stability and performance. This review summarizes the antimicrobial mechanisms of OEO, evaluates its applications across diverse food systems, and discusses current limitations, innovative formulation strategies, and future directions for its application to enhance food safety.
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