**2.6 Advantages and disadvantages of described methods of application of essential oils**

**Table 5** lists the advantages and disadvantages of application methods mentioned in this review. Among these, it is emphasized that the use of nanoemulsions or vapor phase require a lower amount of EO to achieve the same effects than those generated by direct contact [69], mainly due to the increase of the contact area [31, 70]. However, negative aspects include that there are no standardized methods for application EOs in vapor phase and that instability of nanoemulsions can generate phase separation and thus not achieve a correct incorporation of EO into foods [31, 70].

In the case of edible films, previous dispersion methods are required for preparation of the film; however, they are effective and replace the use of materials such as plastics [71] which are widely utilized by the food sector. On the other hand, the use of liposomes seems to be a promising method of application; but its use in foods is still scarce, representing a research opportunity for its possible application for food preservation.

Due to the inherent differences in application methods, an adequate comparison among them cannot be properly made; since both the concentration of EOs and their controlled release (or migration) of some of their compounds can alter sensory properties of treated foods. Based on the enumerated studies, the application method will influence sensory characteristics of food products, so selection of the method will depend on both the EO and the food matrix. In general, the use of EOs in foods is generally intended to provide favorable sensory attributes. It is important to emphasize that, according to the active compounds of each EO, they will provide different sensory characteristics for a particular food group, so it is important to discern which compounds are responsible for the aroma and/or flavor.


**Table 5.**

*Advantages and disadvantages of various methods of applying essential oils to food.*
