Artificial intelligence and essential oils for advanced food preservation

The growing demand for natural, clean-label, and sustainable food products has driven significant interest in essential oils (EOs) as promising alternatives to synthetic preservatives. EOs, derived from aromatic plants, exhibit potent antimicrobial, antioxidant, and antifungal activities, making them highly suitable for enhancing food safety and extending shelf life. This review provided a comprehensive and critical analysis of recent advancements in the application of EOs in food preservation, with a particular focus on their incorporation into active packaging, edible coatings, and smart delivery systems. Special attention is given to the underlying mechanisms of EO bioactivity, their chemical diversity, and the factors affecting their stability and efficacy in complex food matrices. The review also explores the synergistic effects of EO combinations, limitations related to sensory impact and volatility, and the emerging role of nanoencapsulation techniques in controlled release and targeted functionality. A novel dimension of this review lies in its integration of artificial intelligence (AI) technologies, which offer transformative potential in optimizing EO formulations, predicting sensory thresholds, and enabling adaptive release through smart packaging. Real-world case studies and commercial applications are discussed to bridge the gap between research and industrial practice. Finally, the review outlines critical research gaps, regulatory challenges, and future directions, emphasizing the need for interdisciplinary innovation to fully realize the potential of AI-enhanced EO systems. This work contributes a forward-looking framework for the development of intelligent, sustainable, and consumer-friendly food preservation strategies.