Prospective Study on Edible Films with Essential Oils

Authors

DOI:

https://doi.org/10.9771/cp.v19i1.66006

Keywords:

Patent, Food, Coating.

Abstract

Films with essential oils for food represent an innovative solution to increase shelf life, improve quality and reduce environmental impact. This study aimed to investigate the use of these films through a patent prospecting process. The terms "essential oil" associated with codes A23P20/10 and C08J5/18 were used. The first patent filing occurred in 2012, with constant growth until 2023. Most patents were related to code C08J5/18. China was the country with the most registrations (93%). Universities led the filings (69%), and the documents were predominantly authored by individuals. The films were mainly intended for food in general (84%) and fruits (54%), using compound and simple matrices, such as starch, chitosan and fish collagen. No patents related to the subject were found in Brazil, which indicates a high potential for innovation and technological development  in the country.

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Author Biographies

Itala Suzana Oliveira Silva, Federal University of Bahia

Graduated in Nutrition from the Federal University of Bahia (2014) and Master in Food Science from the Federal University of Bahia (2018). Currently, a PhD student in Food Science at the Federal University of Bahia. As a nutrition professor, I worked as a teacher and internship supervisor in the areas of public health, clinical and collective feeding. I have professional experience in nutrition, in the areas of production and clinical (outpatient and hospital). And in the area of ​​scientific research, I am mainly focused on the composition of foods and their impacts on public health; development of new products with an emphasis on glycemic control, dyslipidemia and productive sustainability; study of tropical fruits.

Daniel Terao, Brazilian Agricultural Research Corporation

He holds a degree in Agronomic Engineering from the University of São Paulo (1981), a Master's degree in Plant Protection from the Federal Rural University of Pernambuco (2001) and a PhD in Plant Pathology from the Federal Rural University of Pernambuco (2003) and a Post-doctorate from the Institute of Food Technology (ITAL) in 2011 with the theme "Use of UVC radiation associated with heat treatment by spraying in the management of mango rot for export". He is a researcher at EMBRAPA Meio Ambiente (Brazilian Agricultural Research Corporation), developing research in the area of ​​​​post-harvest pathology, dedicating himself to the study of sustainable management of post-harvest diseases of tropical fruits, applying physical, biological and alternative methods of control, without leaving toxic residues. He has experience in Integrated Fruit Production and management of tropical flower diseases.

Jorge Herman Behrens, Universidade Estadual de Campinas (UNICAMP)

Bachelor's degree in Chemistry (1994), Master's degree in Food and Nutrition (1998) and PhD in Food Technology (2002), all from the State University of Campinas (Unicamp). He is currently a professor at the School of Food Engineering at Unicamp. Specialist in Sensory Science, working on sensory methods applied to consumer studies, food habits and choices, the relationship between sensory perception, affective response and analytical/instrumental data, sustainable food and Brazilian coffees.

Aline Camarão Telles Biasoto, Universidade Federal da Bahia

She is currently a Researcher A at Embrapa Meio Ambiente. She has a degree in Food Science from the Luiz de Queiroz College of Agriculture at the University of São Paulo - ESALQ/USP (2005). She has a Master's and PhD in Food and Nutrition, with a concentration in Food Consumption and Quality, from the School of Food Engineering at UNICAMP. She is a permanent professor in the Postgraduate Program in Food Science at the Federal University of Bahia - UFBA. She has experience in the area of ​​Food Science and Technology, working mainly on the following topics: analysis for food and beverage quality control, descriptive sensory analysis and consumer testing, extraction and identification of volatile compounds with odorous power by gas chromatography associated with olfactometry (GC-O), gas chromatography/mass spectrometry, high-performance liquid chromatography, determination and isolation of bioactive compounds.

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Published

2026-01-01

How to Cite

Silva, I. S. O., Terao, D., Behrens, J. H., & Biasoto, A. C. T. (2026). Prospective Study on Edible Films with Essential Oils. Cadernos De Prospecção, 19(1), 205–217. https://doi.org/10.9771/cp.v19i1.66006

Issue

Vol. 19 No. 1 (2026)

Section

Prospecções Tecnológicas de Assuntos Específicos

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