Vigilancia Tecnológica

Essential oils (EOs) are volatile products derived from the secondary metabolism of plants with antioxidant, antimicrobial, and pesticidal properties. They have traditionally been used in medicine, cosmetics, and food additives. In agriculture, EOs stand out as natural alternatives for pest control, as they show biocidal, repellent, and antifeedant effects. However, they are highly volatile compounds and susceptible to oxidation, which has limited their use as pesticides. This has led to exploring micro- and nano-scale encapsulation to protect these compounds, improving their stability and allowing for a controlled release. Various encapsulation techniques exist, such as emulsification, ionic gelation, and complex coacervation. Nanoemulsions are useful in the food industry, while ionic gelation and complex coacervation offer high encapsulation efficiency. Materials such as chitosan, gelatin-gum-Arabic, and cyclodextrins are promising for agricultural applications, providing stability and the controlled release of EOs. Encapsulation technology is still under development but offers sustainable alternatives to conventional agrochemicals. This article reviews the potential of EOs in pest management and encapsulation techniques that enhance their efficacy.