Daidai Flower Essential Oil as a Multifunctional Natural Agent: Chemical Profile, Antimicrobial Activity, Preliminary...

This study evaluates the potential of daidai flower essential oil (DFEO) (Citrus aurantium var. daidai) as a natural preservative for fresh leafy vegetables. The chemical composition of DFEO was determined by gas chromatography coupled with mass spectrometry (GC-MS), revealing a neroli-type profile dominated by linalool (42.8%), limonene (19.9%), and linalyl acetate (15.3%). The tested batch of DFEO exhibited broad-spectrum antimicrobial activity, with Gram-positive bacteria showing the highest susceptibility. In situ experiments in model food systems confirmed concentration-dependent antimicrobial effects, with inhibition values reaching up to 89.47%. The application of DFEO in combination with vacuum packaging significantly improved the microbiological quality of fresh arugula during refrigerated storage (4°C, 14 days), reducing coliform bacteria by 1.26 log CFU/g compared with untreated controls. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) analysis of culture-dependent bacterial isolates revealed a dominance of Pseudomonas spp., which are key contributors to spoilage of leafy vegetables. Although DFEO also demonstrated insecticidal activity against stored-product pests, its primary relevance lies in its antimicrobial efficacy in food systems. These findings demonstrate that DFEO has potential as a natural preservative for fresh produce, particularly when combined with vacuum packaging, contributing to improved microbiological quality of minimally processed vegetables during refrigerated storage.