Essential oils (EOs) as natural preservatives in cheese: Exploring mechanisms and matrix interactions for mold control

The uncontrolled growth of fungi in cheese can have undesirable effects on the cheese matrix, primarily due to their potential to produce mycotoxins. These toxic compounds, produced by certain moulds, can affect both the safety and quality of the cheese, and pose a health risk to consumers. In this context, essential oils (EOs) derived from plants, animals, and microbes are increasing importance as a highly efficient and environmentally friendly class of natural preservatives to replace chemical preservatives in food, particularly in cheese production. This review examines the application of EOs in cheese and the use of new technologies for EO delivery systems, such as encapsulation and controlled release to improve the stability and activity of EO. In addition, the ability to control mould growth, inhibit mycotoxin formation, and improve product functionality and quality is discussed. The review also discusses the mode of action of EOs, their effect on mold cell components, and their use in different types of cheese. In addition, their interaction with the cheese matrix and their influence on the desired microflora are explored. Regulatory restrictions and the lack of established guidelines for the use of EO in food preservation pose additional challenge. Therefore, maximising the formulation of EOs, improving industrial scaling, and overcoming regulatory hurdles are areas of interest for future research to unlock their full potential as green preservatives in cheese production.