Applications of lemon or cinnamon essential oils in strawberry fruit preservation: A review

Abstract

Essential oils are currently being investigated for their potential role as fruit preservatives. They contain a mixture of bioactive compounds that would help preserve fruits without using synthetic chemicals. They can slow or inhibit many fungi and bacteria growth, including Botrytis cinerea, one of the primary pathogens responsible for fruit waste. Lemon and cinnamon essential oils are particularly interesting since they are part of the GRAS list and have well‐documented literature on their antimicrobial properties. However, they can potentially alter multiple quality‐related physicochemical properties of the fruit. These effects differ depending on the application technique (vapor/edible coating), matrix and the concentration used, etc. This review seeks to clarify the effectiveness of lemon and cinnamon essential oils as a natural preservative by discussing their effects on the physicochemical properties and sensory characteristics of fruits during storage with a focus on strawberries, and potential directions for research. Novelty impact statement This is the first review to analyze in‐depth the potential role of lemon essential oil and cinnamon essential oil on the quality of fruits. Our paper considers the current information related to food loss and methods for preservation and encompasses an integrative approach to evaluate the effectiveness of lemon and cinnamon essential oil as natural preservatives. The article also discusses current gaps in the literature, informing about potential future investigations related to food preservation.

Improving fresh strawberry shelf life and quality by using the fresh‐keeping paper embedded with oregano essential oil and tea polyphenols

“…Tea polyphenols (TP) are a natural bio‐preservative and antioxidant that have been shown to capture reactive oxygen species, chelate metal ions and block oxidation reactions (Wang et al ., 2022). Previous studies on the effects of OEO and TP on strawberries have mainly utilised vapour and coating methods (Lan et al ., 2019; Freche et al ., 2022). However, these two methods are short‐lived and only partially effective during the marketing and storage of strawberries (Sundar & Parikh, 2023).…”