20.500.12556/RUL-181663 Rosemary essential oil as a natural additive in food industry: recent developments in encapsulation techniques Rosemary essential oil (REO) is a complex mixture of volatile organic compounds (VOCs), predominantly oxygenated monoterpenes such as 1,8-cineole, camphor, and borneol, which together exhibit antioxidant and antimicrobial activities. These properties make REO a promising natural alternative to synthetic food additives; however, its high volatility, low water solubility, chemical instability, and intense aroma significantly limit its direct application in food systems. Encapsulation has therefore emerged as a key strategy to enhance REO stability, preserve bioactivity, and enable controlled release while reducing sensory impact. This review critically examines conventional and advanced techniques for REO encapsulation. These techniques are comparatively evaluated by addressing their advantages and limitations, with particular emphasis on wall material selection and its role in controlling release behaviour and functional performance in real food matrices. In addition to summarising current applications in food preservation, functional ingredients, and active packaging, this review highlights a key research gap: the limited post-encapsulation characterisation of REO chemical composition, especially minor VOCs responsible for synergistic biological effects. Addressing this gap is essential for the design of encapsulation systems that effectively integrate aroma, preservation, and functionality in clean-label food products. essential oil encapsulation antioxidant antimicrobial antimicrobial 1 8-cineole eterična olja eterično olje rožmarina enkapsulacija antioksidativna učinkovitost protimikrobne snovi true false true Angleški jezik Slovenski jezik Članek v reviji 2026-04-10 16:16:06 2026-04-10 16:16:15 2026-04-13 04:41:59 0000-00-00 00:00:00 2026 0 0 23 str. iss. 5, art. 893 Vol. 15 2026 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2026-01-01 665.52/.54:615.014.6:664.0 2304-8158 10.3390/foods15050893 270684419 RAZ_Simic_Pavle_2026.pdf RAZ_Simic_Pavle_2026.pdf 1 FEDB29A7043E1C3D749C41A2B038BA78 23db1a9549ce8059b807643c2869052ae4b65b056692cbfb924d3a1cf119e9ff 819c7767-34e8-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=232324 https://www.mdpi.com/2304-8158/15/5/893 1 a33b7db7-34e7-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=232323 Biotehniška fakulteta 0 0 0