Summary
Lemongrass essential oil (LGEO) has gained recognition as a natural preservative in food systems due to its distinctive phytochemical composition and multifunctional bioactivities. Dominated by citral and complemented by terpenes and phenolic compounds, LGEO demonstrates potent antibacterial, antifungal, antiviral, antibiofilm, and antioxidant effects, collectively enhancing food safety and quality. These properties align with growing consumer demand for natural and sustainable additives, offering an attractive alternative to synthetic preservatives. This review consolidates current knowledge of LGEO extraction methods, their chemical composition, mechanisms of action, and practical integration into food applications. Particular emphasis is placed on emerging technologies such as edible fi
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