Summary
This comprehensive review, published in a high-impact food science journal, synthesises recent evidence on the composition, bioactivity, and functional applications of lemongrass essential oil within food systems. It examines the oil's potential as a natural antimicrobial and antioxidant agent, with relevance to food preservation strategies seeking to reduce reliance on synthetic additives. The authors likely discuss encapsulation technologies, regulatory considerations, and safety profiles to contextualise practical deployment in food processing and packaging.
UK applicability
While the review is international in scope, its findings are applicable to UK food safety and clean-label food manufacturing contexts, particularly given growing regulatory and consumer pressure to replace synthetic preservatives with natural alternatives under UK and retained EU food law frameworks.
Key measures
Antimicrobial activity (MIC values); antioxidant capacity; chemical composition (e.g. citral content, %); food shelf-life extension; pathogen inhibition data
Outcomes reported
The review likely reports on the antimicrobial, antifungal, and antioxidant bioactivities of lemongrass essential oil and its efficacy as a natural preservative in various food systems. It probably also addresses safety considerations, regulatory status, and mechanisms of action relevant to food applications.
Topic tags
Dig deeper with Pulse AI.
Pulse AI has read the whole catalogue. Ask about this record, its theme, or how the findings apply to UK farming and policy — every answer cites the underlying studies.