Felipe Nardo dos Santos, Igor Henrique de Lima Costa, Cristina Jansen-Alves, Estefania Júlia Dierings de Souza, Alvaro Renato Guerra Dias & Elessandra da Rosa Zavareze
Abstract
Geranium (Pelargonium graveolens) essential oil (PEO), extracted from various plant parts, exhibits a wide range of biological activities, including antimicrobial, antioxidant, insect-repellent, anti-inflammatory, and cytotoxic effects. These bioactivities are primarily attributed to its major constituents, such as β-citronellol and geraniol, which have shown promising potential against foodborne pathogens and spoilage microorganisms. Conventional extraction methods, such as hydrodistillation, remain widely used due to their simplicity and low cost. In contrast, non-conventional techniques, including supercritical fluid extraction and microwave-assisted extraction, are gaining attention for their improved efficiency and ability to preserve thermolabile compounds. This review provides a comprehensive overview of PEO, highlighting its chemical composition, extraction methods, biological properties, and applications in food systems. Special emphasis is placed on encapsulation strategies, which have been employed to overcome limitations such as strong odor and potential cytotoxicity. Encapsulation not only enhances the stability and safety of PEO but also expands its applicability in food preservation and active packaging. Despite its promising properties, the lack of well-defined regulatory frameworks and safe dosage guidelines underscores the need for further research to ensure the effective and safe use of PEO in food and pharmaceutical products. Advances in this area may contribute significantly to the development of natural, functional ingredients aligned with the growing demand for clean-label and sustainable solutions.