Scientists are committed to focus on sustainable breakthroughs in the exploitation of bioactive compounds for improving safety and food quality as a result of consumer knowledge of and expectations for high-quality eco-friendly food items. By reducing the development or survival of microorganisms, Essential Oils (EOs), which are derived from plants and have antimicrobial (antibacterial and antifungal) action, are used in food items to extend the shelf life of foods. EOs are effective against foodborne pathogens such Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus, according to in vitro research. In recent years, methods to make the use of essential oils and their components in food preparation have been actively used to capitalize on the rising interest in these natural preservatives as alternatives to synthetic ones. The purpose of this research is to assess existing information about the use of EOs in food preservation, as well as how this process typically influences technological attributes and customer impressions. A presentation of the most promising trends to simplify the use of the EOs is then given, after which important elements pertaining to the limitations of the various choices are underlined. The next step in producing environmentally friendly, sustainable foodstuffs and a biodegradable way to preserve food is to use essential oils into packaging material
