ABSTRACT This study evaluates the potential of daidai flower essential oil (DFEO) (Citrus aurantium var. daidai) as a natural preservative for fresh leafy vegetables. The chemical composition of DFEO was determined by gas chromatography coupled with mass spectrometry (GC–MS), revealing a neroli‐type profile dominated by linalool (42.8%), limonene (19.9%), and linalyl acetate (15.3%). The tested batch of DFEO exhibited broad‐spectrum antimicrobial activity, with Gram‐positive bacteria showing the highest susceptibility. In situ experiments in model food systems confirmed concentration‐dependent antimicrobial effects, with inhibition values reaching up to 89.47%. The application of DFEO in combination with vacuum packaging significantly improved the microbiological quality of fresh arugula during refrigerated storage (4°C, 14 days), reducing coliform bacteria by 1.26 log CFU/g compared with untreated controls. Matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry (MALDI‐TOF MS) analysis of culture‐dependent bacterial isolates revealed a dominance of Pseudomonas spp., which are key contributors to spoilage of leafy vegetables. Although DFEO also demonstrated insecticidal activity against stored‐product pests, its primary relevance lies in its antimicrobial efficacy in food systems. These findings demonstrate that DFEO has potential as a natural preservative for fresh produce, particularly when combined with vacuum packaging, contributing to improved microbiological quality of minimally processed vegetables during refrigerated storage.
Minhang Qiao, J. H. Elizondo‐Luévano, Anis Ben Hsouna et al.· Journal of Food Science· 0 citations
Plant‐derived essential oils are increasingly investigated as sustainable alternatives for food preservation and crop protection; however, their multifunctional applicability under postharvest conditions remains insufficiently explored. This study evaluated the integrated antimicrobial, insecticidal, and postharvest preservation potential of
Curcuma zedoaria
(Christm.) Roscoe essential oil (CZEO) of Chinese origin. GC‐MS analysis identified 22 compounds, with curcumenol (26.7%), curzerene (18.5%), β‐elemene (13.1%), and curcumenone (12.3%) as the predominant constituents, confirming a sesquiterpenoid‐dominant profile. CZEO exhibited antimicrobial activity against all tested microorganisms, with the highest susceptibility observed for
Enterococcus faecalis
and
Staphylococcus aureus
. Vapor‐phase assays performed on ginger, beetroot, apple, and strawberry matrices demonstrated concentration‐dependent inhibition of microbial growth, with the strongest activity observed on the ginger matrix. In a 14‐day storage experiment at 4°C, the combined application of CZEO and vacuum packaging most effectively reduced coliform bacteria and total viable counts in fresh ginger. MALDI‐TOF MS analysis identified 269 isolates belonging to 26 species, with dominant representation of the genus
Pseudomonas
. Combined treatment with CZEO and vacuum packaging suppressed several
Pseudomonas
species associated with postharvest spoilage. CZEO also demonstrated concentration‐dependent insecticidal activity against
Callosobruchus maculatus
and
Megabruchidius dorsalis
. Overall, this study provides an integrated experimental evaluation of CZEO across antimicrobial, insecticidal, and postharvest systems, highlighting its potential as a natural multifunctional agent for sustainable food preservation and crop protection.
Miroslava Kačániová, Minhang Qiao, J. H. Elizondo‐Luévano et al.· eFood· 0 citations
