Table 3.
Main food applications of CEO.
| Food Category | Food | Application Form | Dose | Results | Reference |
|---|---|---|---|---|---|
| Baked foods | Cake, bread, green bean cake, and Buddha’s hand citron cake * | Storage | 1% | Extended shelf life up to 2–12 days | [58] |
| Bread * | Storage | 250 mg/g | Extended shelf life up to 15 days | [66] | |
| Refrigerated steamed buns * | Coating | 0–1.2% | Extended shelf life up to 10 days, but volatile components evaporate during the re-steaming process | [65] | |
| Dairy products | Fresh soft cheese * | Fortification | 0.01% | Extended shelf life up to 3 weeks | [65] |
| Meat, poultry, and seafood products | Fresh rainbow trout *,+ | Coating | Extended shelf life up to 5–12 days | [67] | |
| Chicken breast meat * | Coating | Extended shelf life up to 12 days | [60] | ||
| Beef sucuk *,+ | Coating | 1.50% | Extended shelf life up to 45 days | [68] | |
| Beef cutlets *,+ | Coating | 2 mg/g | Extended shelf life up to 12 days | [61] | |
| Sea bream *,+ | Storage | 10–15 mg/kg | Extended shelf life up to 15 days | [69] | |
| Bluefin tuna *,+ | Coating | 0.5 mL | Extended shelf life up to 14 days | [70] | |
| Ground beef *,+ | Fortification | 10% | Extended shelf life up to 7 days; at refrigeration and chilling temperatures 60 days Can produce unpleasant flavors |
[63] | |
| Gelatin–chitosan film, Cod fillets * | Coating | 15% | Extended shelf life up to 12 days; improved mechanical, structural, and barrier properties | [71] | |
| Raw grass carp fillets + | Coating | 0.1–1.0% | Reduced content of off-odor volatiles for 12 days | [72] | |
| White shrimp *,+ | Coating | 0.25–0.5% | Extended shelf life up to 15 days and inhibited melanosis | [73] | |
| Salmon burgers *,+ | Fortification | 0.005–0.01% | Extended shelf life up to 14 days and inhibited melanosis | [74] | |
| Chicken patties *,+ | Coating | 0.50% | Extended shelf life up to 35 days and inhibited melanosis | [75] | |
| Chicken breast *,+ | Storage | 0.2–0.5% | Extended shelf life up to 15 days and inhibited melanosis | [76] | |
| Packaging material | Mechanically deboned chicken meat protein film *,+ | Fortification | 1% | Improved antioxidant and antimicrobial properties | [77] |
| Poly (lactic acid) biocomposite food packaging film * | Fortification | 3% | Improved antimicrobial properties | [78] | |
| Polylactide/poly(ε-caprolactone)/zinc oxide/CEO and scrambled eggs * | Fortification | 25% | Extended shelf life up to 21 days, improved mechanical, structural, and barrier properties | [79] | |
| Chitosan–gum Arabic film * | Fortification | 5% | [80] | ||
| Citrus pectin film *,+ | Fortification | 0.5–1.5% | Improved barrier, mechanical, antioxidant, and antimicrobial properties of pectin film | [81] | |
| Chicken eggs * | Storage | 10–80 µg/g | Extended shelf life up to 30 days, less weight reduction | [82] | |
| Processed food | Ketchup * | Fortification | 500 ppm | [64] | |
| Sausages * | Fortification | 2000 mg/L | Prolonged shelf life for 14 days | [62] | |
| Vegetables | Mango (cv. Banganapalli and cv. Totapuri) *,+ | Storage | 106 μL | Extended shelf life up to 20–21 days | [83] |
| Persimmon * | Storage | 1.56% | Inhibited mold growth on persimmon fruits for 28 days | [84] | |
| Pak choi * | Storage | 0.02% | Extended shelf life up to 17 days | [85] | |
| Avocado * | Coating | 0.20% | Extended shelf life up to 7 days | [86] |
Bioactivity: * antimicrobial; + antioxidant.