Integrated Evaluation of the Multifunctional Bioactivity of Curcuma zedoaria (Christm.) Roscoe Essential Oil: Antimicrobial, Insecticidal, and Postharvest Effects on Fresh Ginger

Daidai Flower Essential Oil as a Multifunctional Natural Agent: Chemical Profile, Antimicrobial Activity, Preliminary Insecticidal Potential, and Improved Microbiological Quality of Fresh Arugula During Refrigerated Storage

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.

Evaluation of the Antimicrobial Potential of Essential Oils from Traditional Indian Medicinal Herbs: Eucalyptus, Curcuma, Zingiber, and Citrus

Next-generation biofungicides for food safety: in vitro and in silico validation of Tetraclinis articulata essential oil against Mediterranean wheat pathogen for sustainable agriculture

The rising resistance of plant pathogens to conventional fungicides requires the search for sustainable and environmentally friendly alternative strategies. Fusarium algeriense , a pathogen of durum wheat in the Mediterranean, is considered a major threat to food security. This study explores the antifungal potential of the essential oil from Tetraclinis articulata , using phytochemical, biological, and in silico approaches. The EO extracted by hydrodistillation was characterized by GC–MS, revealing a chemotype dominated by β -caryophyllene (24.73%), bornyl acetate (16.93%), and α -pinene (15.13%), defining an original profile rich in oxygenated sesquiterpenes. In vitro antifungal activity, evaluated by direct contact on agar Czapek Dox’s medium against the characterized isolate FusAlg12 (ITS, GenBank PX864254), showed dose-dependent inhibition of mycelial growth, reaching complete inhibition (100%) at the highest oil concentration (15 μL/mL). A bio-inspired hybrid molecule (HTA1), derived from the main compound, was designed and evaluated by molecular docking on fungal CYP51, a key target enzyme. HTA1 showed high affinity for the catalytic active site (−9.9 kcal/mol), higher than that of the reference ligand fluconazole (−9.1 kcal/mol), suggesting a competitive inhibition mechanism through hydrophobic locking of the active site. Molecular dynamics simulations indicate that the CYP51-HTA1 complex is structurally stable, with the ligand maintaining consistent interactions within the binding pocket while preserving protein compactness and conformation. ADMET evaluation indicates a favorable profile for phytosanitary application. These results demonstrate that T. articulata is a promising source of natural antifungal molecules and pave the way for the development of innovative biofungicides targeting a key enzyme in the physiology of phytopathogens.

Nano-Enabled Advances in Tea Tree Essential Oil (Melaleuca alternifolia): Composition, Bioactivity, and Emerging Roles in Food Protection

Tea tree essential oil (TTO), extracted from Melaleuca alternifolia, is a terpene-rich botanical antimicrobial with demonstrated broad-spectrum activity against foodborne pathogens and spoilage microorganisms. Its bioactivity is principally attributed to oxygenated monoterpenes, most notably including terpinen-4-ol, γ-terpinene, and α-terpinene, whose structure–activity relationships govern interactions with microbial membranes and intracellular targets. This review provides a comprehensive, mechanistically grounded analysis of TTO as a sustainable antimicrobial platform for food preservation applications. The physicochemical determinants of TTO performance are critically assessed, encompassing chemotype-dependent compositional variability, hydrophobicity, limited aqueous solubility, and oxidative instability, with emphasis on how these properties constrain efficacy in complex food matrices. Antimicrobial mechanisms are systematically examined, including membrane permeabilization, disruption of cellular homeostasis, oxidative stress induction, and quorum-sensing interference. Focus is placed on nanostructured delivery systems, including nanoemulsions, biopolymer-based encapsulants, and hybrid nanocomposites, that improve physicochemical stability, modulate release kinetics, and potentiate antimicrobial activity. The integration of these engineered formulations into edible coatings, active packaging, and sanitation protocols across fresh produce, meat, and dairy systems is evaluated in the context of practical food safety applications. Translational limitations are addressed, including volatility, sensory incompatibility, regulatory constraints, and concentration-dependent cytotoxicity considerations. Collectively, this review positions TTO-based nanoformulations as a scientifically promising and technologically scalable approach to next-generation food preservation, while identifying critical gaps that must be resolved to support regulatory acceptance and commercial implementation.

Phytochemical Composition and Bio‐Efficacy of Agro‐Waste Plant Extracts and Their Potential as Bioinsecticides Against Culex pipiens Mosquitoes

This study assessed the larvicidal activity of methanol and hexane fruit peel extracts from Hylocereus polyrhizus (red dragon fruit), Citrus sinensis (sweet orange), Punica granatum (pomegranate), Annona cherimola (cherimoya), and Physalis peruviana (groundcherry) against third‐instar larvae of Culex pipiens, following WHO bioassay guidelines. Larval mortality was recorded at 24 and 48 h, and LC50, LC90, and LC95 values were calculated. Methanol extracts demonstrated greater larvicidal activity compared with hexane extracts. The most effective plants were H. polyrhizus, C. sinensis, and P. granatum. Based on 48‐h LC50 values, methanol extract toxicity followed the order: H. polyrhizus (157.73 ppm) < C. sinensis (180.22 ppm) < P. granatum (190.38 ppm) < A. cherimola (249.98 ppm) < P. peruviana (507.68 ppm). For hexane extracts, the ranking was H. polyrhizus (176.57 ppm) < C. sinensis (220.36 ppm) < P. granatum (252.63 ppm) < A. cherimola (307.69 ppm) < P. peruviana (651.06 ppm). GC/MS analysis of the five n‐hexane extracts identified 57 compounds, mainly alkanes, alkenes, aldehydes, esters, ketones, triterpenoids, and fatty acid esters. In Physalis, fatty acid esters were predominant, followed by fatty acids and related compounds. UPLC/MS analysis of methanol extracts tentatively identified 16, 23, 21, 5, and 27 metabolites in Annona, Citrus, Hylocereus, Punica, and Physalis, respectively. Overall, methanol peel extracts, particularly from H. polyrhizus, C. sinensis, and P. granatum, exhibited strong larvicidal activity against Cx. pipiens, highlighting their potential as eco‐friendly alternatives for mosquito control.

Optimization of the Synergistic Antioxidant Activity of Clove (Syzygium aromaticum) Flower Bud Extract, Turmeric (Curcuma longa) Rhizome Extract, Vitamin C, and Vitamin E Using a Non-Factorial Central Composite Design

Oxidative stress plays a central role in the development of metabolic disorders, prompting increased interest in synergistic antioxidant formulations derived from natural and synthetic sources. This study aimed to evaluate and optimise the antioxidant potential of vitamin C, vitamin E, turmeric (Curcuma longa) extract, and clove (Syzygium aromaticum) extract using a non-factorial central composite design (CCD), and to investigate their synergistic interactions and statistical associations in multicomponent blends. Ethanolic extracts of turmeric and clove were prepared using maceration and rotary evaporation techniques. Antioxidant activities were determined using DPPH radical-scavenging, ferric reducing antioxidant power (FRAP), and ABTS radical-scavenging assays, together with analyses of total phenolic and flavonoid contents. In addition, a composite antioxidant response was developed to evaluate formulation efficiency. Synergistic interactions and statistical associations were assessed using a synergy index (SI), chi-square (χ²) deviation analysis, and Pearson correlation coefficients to quantify the strength of interactions among the blend components across 16 CCD experimental runs. The results showed significant variability in antioxidant performance according to assay type. Turmeric exhibited the highest FRAP (8.42 ± 2.20%) and ABTS (0.69 ± 0.02 mmol TE/L) activities, whereas vitamin C showed the strongest DPPH radical-scavenging activity (IC₅₀ = 534.816 µg/mL). Clove extract recorded the highest total phenolic content (653.46 ± 7.58 mg GAE/g), whereas turmeric had a higher flavonoid content (0.21 ± 0.01 mg QE/g). Synergy analysis revealed that formulations containing balanced proportions of the vitamin C/E blend and turmeric and clove extracts exhibited strong synergistic interactions (SI > 1.6), whereas imbalanced formulations showed antagonistic effects (SI < 1.0). Chi-square analysis confirmed significant nonlinear interaction effects (χ² up to 6.84), and correlation analysis indicated strong positive associations (r = 0.52–0.88) between the optimised blends and antioxidant responses. In conclusion, the study demonstrates that antioxidant efficacy is significantly enhanced through synergistic interactions between vitamin-based and plant-derived antioxidants. Integrating response surface methodology with synergy and statistical interaction analyses provides a robust framework for optimising multicomponent antioxidant systems. The optimised blends may be potential candidates for developing functional foods and nutraceuticals targeting oxidative-stress-related disorders.