Fuente: PubMed "essential oil" Food Sci Biotechnol. 2025 Aug 28;35(5):1059-1079. doi: 10.1007/s10068-025-01988-8. eCollection 2026 Apr.ABSTRACTBiofilms are resistant to conventional sanitizers used in food-associated environments. Essential oils are plant-derived liquids that have many biological activities. Essential oils have emerged as promising agents for controlling biofilms, aligning with the trend toward natural product-based solutions. They exhibit antibiofilm properties against various foodborne bacteria. The active compounds include carvacrol, thymol, linalool, limonene, 1,8-cineole, terpinen-4-ol, α-pinene, eugenol, and cinnamaldehyde. The antibiofilm effects of essential oils can be improved through formulation as nanoemulsions and bioactive packaging. There are several targets for essential oils to inhibit biofilm formation. These mechanisms include bacterial surface attachment, swimming and swarming motilities, aggregation, extracellular polysaccharide and protein production, and quorum-sensing. Overall, essential oils represent a promising, environmentally friendly alternative to conventional chemical disinfectants, aligning with the growing demand for natural and sustainable solutions.PMID:41909871 | PMC:PMC13022165 | DOI:10.1007/s10068-025-01988-8