Innovative Approaches for Enhancing the Stability and Functionality of Essential Oils in Food Systems: A Critical and Bibliometric Review

Essential oils (EOs) are widely studied as natural antimicrobial and antioxidant agents in food systems. However, their high volatility, low water solubility, instability, phytotoxicity, and strong aroma often limit their consistent applicability for food preservation. This review critically examines the literature and synthesizes current essential oil stabilization and delivery strategies in food systems, integrated with a bibliometric analysis of Scopus-indexed literature published before June 2025. The bibliometric findings showed an expanding research field, supported by 543 authors and 54 journals, revealing the disciplinary diversity of research on essential oil-based preservation systems. In addition, the review highlights a significant focus of studies on nanoemulsions, encapsulation, and active packaging in essential oil applications. Interestingly, the study also reveals the emergence of non-contact, or vapor-phase, technologies with improved release management. Furthermore, the review shows that essential oils’ functionality depends not only on major bioactive compounds but also on chemical class, oxidative sensitivity, release behavior, interactions with the food matrix, and the delivery platform. Mechanistically, stabilization technologies such as emulsions, encapsulation, and coatings/films can improve the protection, dispersion, and release of essential oils; however, their effectiveness strongly relies on formulation variables, matrix composition, and the regulatory framework. Emerging platforms such as nanofibers, zeolites, and metal–organic frameworks offer promising routes for vapor-phase or non-contact delivery systems, ensuring improved release control, functionality, and sensory quality, but may be limited by their scalability and production cost. However, a major research gap identified by this review is the imbalance between extensive “in vitro” studies and limited studies on real food matrices, which impedes understanding of the impacts of food matrices and packaging materials on essential oil release kinetics, antimicrobial efficacy, and sensory quality. Therefore, future research should integrate real-food applications, consumer acceptability, shelf-life performance, release-kinetic modeling, and techno-economic analysis to advance essential-oil-based technologies in food systems.