molecules Review Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review Aysegul Mutlu-Ingok 1 , Dilara Devecioglu 2 , Dilara Nur Dikmetas 2 , Funda Karbancioglu-Guler 2,* and Esra Capanoglu 2,* 1 Department of Food Processing, Akcakoca Vocational School, Duzce University, 81650 Akcakoca, Duzce, Turkey;
[email protected] 2 Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey;
[email protected] (D.D.);
[email protected] (D.N.D.) * Correspondence:
[email protected] (F.K.-G.);
[email protected] (E.C.); Tel.: +90-212-285-7328 (F.K.-G.); +90-212-285-7340 (E.C.) Academic Editor: Enrique Barrajon Received: 18 September 2020; Accepted: 13 October 2020; Published: 14 October 2020 Abstract: The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc.