A Narrative Review of the Antimicrobial Effects of Plant Extracts and Essential Oils in the Preservation of Fruits and Vegetables

Postharvest losses of fruits and vegetables due to microbial spoilage represent a significant global challenge. This narrative review explores the potential of plant-derived extracts and essential oils as natural antimicrobial alternatives, with a focus on their bioactive constituents-namely phenolics, terpenoids, and flavonoids-and their mechanisms of action against spoilage and pathogenic microorganisms, including Listeria monocytogenes and Escherichia coli. The evidence reviewed indicates that these compounds exert antimicrobial effects through mechanisms such as membrane disruption, enzyme inhibition, and biofilm interference. The effectiveness of these agents is influenced by several factors, including extraction methods, compound concentrations, and environmental conditions. Despite their potential to extend the shelf life of fresh produce, limitations such as sensory impacts and compound stability present notable challenges. Emerging technologies, particularly nanoencapsulation, offer promising strategies to enhance their practical applications. Overall, the findings support the use of plant-based antimicrobials as sustainable solutions for food preservation, in alignment with clean-label demands and the broader goals of food safety and waste reduction across the supply chain.

کلیدواژه ها:

Plant extracts ، Essential oils ، Fruit and vegetable preservation ، Antimicrobial properties