05662nam 2201453z- 450 991058021760332120231214133539.0(CKB)5690000000011911(oapen)https://directory.doabooks.org/handle/20.500.12854/87409(EXLCZ)99569000000001191120202207d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierUse of Essential Oils and Volatile Compounds as Biological Control AgentsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic resource (272 p.)3-0365-4127-6 3-0365-4128-4 Essential oils (EOs) and microbial/plant-based volatile organic compounds (VOCs) are being used in an increasing number of sectors such as health, cosmetics, the food industry and, more recently, agronomy. In agronomy, they are employed as bio-herbicides and bio-pesticides due to their their insecticidal, antifungal, and bactericidal effects. Several EO-based bio-pesticides are already registered. Essential oils and other VOCs are 100% bio-based and present numerous additional advantages. They contain a great number of structurally diverse compounds that frequently act in synergy; they are thus less subject to resistance. As highly volatile compounds are found in EOs and VOCs, they typically cause no residue problems in food products or in soils. Indeed, the supply of EOs can be really challenging because they are frequently produced in restricted areas of the world with prices and chemical composition fluctuations. Besides, while the high volatility of EOs and VOCs is interesting for some specific applications, it can be a problem when developing a bio-pesticide with long lasting effects. Finally, EOs are frequently phytotoxic, which is perfect for herbicide formulations, but not for other applications. In both cases, the development of a proper formulation is essential. Owing to the current attraction for natural products, a better understanding of their modes of biological action is of importance for the development of new and optimal applications.Research & information: generalbicsscBiology, life sciencesbicsscnatural antimicrobialsencapsulationshelf-lifemicrobiological qualitymicellesplant-derived antimicrobialEnteric pathogensleafy greenscheeseessential oilsEscherichia coliClostridium tyrobutyricumPenicillium verrucosumantimicrobialElsholtzia ciliataTribolium castaneumessential oilcarvonelimoneneinsecticidal activitysynergistic effectstarch filmsactive food packaging filmscinnamon oil emulsionsBotrytis cinereaZanthoxylum leprieuriiSitophilus granariustridecan-2-oneβ-myrcene(E)-β-ocimenedendrolasinantioxidantanti-inflammatoryinsecticidalanti-plasmodialCôte d'IvoireStaphylococcus aureusS. epidermidiscarvacrolthymoleugenolbenzalkonium chloridebiofilmsplanktonicdisinfectionnatural productsAphis neriiCoccinella septempunctataplant-based insecticideOryzaephius surinamensisRhyzopertha dominicaTrogoderma granariumthymeedible filmshigh pressure thermal treatmentultrasonicationfood safetyessential oil compositionsabinenecitronellalSitophilus oryzaemarinating solutionpork loinqualitysafetyphytotoxicitymode of actionbiopesticidesbiocontrolantifungalantibacterialbiopesticideinsecticideeco-friendlystored product pestAllium sativumGaultheria procumbensMentha arvensisEucalyptus divescontrolled releasebiosourcedsurface response methodologysweet wormwoodmulberry pyralidmulberryimmunityreproductive systemdigestive systemResearch & information: generalBiology, life sciencesFauconnier Marie-Laureedt1297590Jijakli HaïssamedtDe Clerck CarolineedtFauconnier Marie-LaureothJijakli HaïssamothDe Clerck CarolineothBOOK9910580217603321Use of Essential Oils and Volatile Compounds as Biological Control Agents3024584UNINA