Research progress on the food preservation effects exploiting the antifungal properties of thymol

Thymol is a major monoterpene compound from Lamiaceae plants. Thymol exhibits antifungal, antioxidant, and anti-inflammatory properties. Over the past few years, extensive research has underscored the pivotal role of thymol in delaying postharvest senescence in fruits and vegetables, suppressing fungal growth in meat products, and enhancing the shelf life of meat and processed foods. This review systematically summarized the antifungal characteristics and preservation mechanisms of thymol, with a particular emphasis on its applications in food preservation in recent years. This study provides a systematic review of the antifungal properties of thymol and its underlying mechanisms in the preservation of fruits, vegetables, and meat. It offers a comprehensive analysis of the potential pathways through which thymol contributes to maintaining food quality and prolonging shelf life. The paper thoroughly elucidates the beneficial effects of thymol on food preservation, emphasizing its specific mechanisms in inhibiting fungal proliferation, enhancing food quality, and reducing nutrient degradation. Finally, the article summarized the current state of research on thymol, evaluates its future application potential, and identifies several key areas that warrant further exploration in this field.