Insecticidal effects of natural products in free and encapsulated forms: an overview
Zahraa Hammoud, Maha Ben Abada, Hélène Greige‐Gerges, Abdelhamid Elaı̈ssari, Jouda Médiouni Ben Jemâa
Abstract
In recent times, the interest in healthy foods reconsideration is rising again. Issues related to food protection and preservation for quality and safety improvements as well as longer shelf-life of products are of global concern. Additionally, the concern on hazards associated with pesticides use on human health and the environment is growing. Thus, actions targeting the investigation of potentially low-risk active substances and natural compounds for food conservation are needed. In this context, plant extracts including essential oils (EOs) have been recognized as important natural sources of pesticides with widespread range of activities. However, EOs are volatile, poorly soluble in water, and susceptible to degradation and oxidation. Therefore, essential oil encapsulation in delivery systems made of natural components seems to be a possible solution to overcome these restrictions. This review focuses on the insecticidal potential of encapsulated and free forms of EOs with particular emphasis on the types and characteristics of encapsulation systems loading natural insecticides.