Bioactive and Functional Properties of Ferulago angulata Essential Oil for Sustainable Food Packaging Systems

ABSTRACT

Ferulago angulata essential oil (FAEO) has attracted increasing attention as a natural bioactive agent for sustainable food packaging applications due to its antimicrobial and antioxidant properties. FAEO contains several functional phytochemicals, including α‐pinene (21.85%–35.08%), limonene (4.8%–21.85%), sabinene (16.9%), and (Z)‐β‐ocimene (18.0%–35.5%), which contribute to its antioxidant and antimicrobial activities against foodborne pathogens such as Bacillus thuringiensis , Escherichia coli O157:H7, and Staphylococcus aureus . Reported minimum inhibitory concentration (MIC) values range from 0.45 to 10 mg/mL, while antioxidant activity includes 22% DPPH radical scavenging and 52.81% ABTS radical inhibition. FAEO has been incorporated into a wide range of polymeric materials, such as sodium alginate, chitosan, gelatin, zein, potato starch, and cellulose‐based films. Advanced encapsulation approaches, including nanoemulsification, electrospinning, and freeze‐drying, have improved the stability, controlled release, and bioactivity of FAEO in packaging systems. Here, we review FAEO's role in active packaging systems, detailing how it affects film properties such as structural, physical, mechanical, and barrier properties. Further, FAEO‐loaded systems demonstrate controlled release driven by polymer type, morphology, and encapsulation method, thereby influencing their antimicrobial and antioxidant performance. Unlike phenolic‐rich essential oils (EO _s such as thyme and oregano, which exhibit strong antioxidant potential but intense sensory profiles), FAEO offers a milder aroma and different antimicrobial mechanisms, potentially suitable for packaging applications where sensory neutrality is desirable. Despite these advantages, several challenges remain, including volatility, hydrophobicity, sensory impacts, regulatory limitations, and scalability for industrial applications. Overall, FAEO shows promise as a natural alternative to synthetic preservatives for the development of sustainable and active food packaging systems. However, future studies should address industrial scalability, real‐time shelf‐life evaluations, and the optimization of FAEO‐incorporated biodegradable films.