Nature-inspired strategies for fresh produce preservation and toxicity mitigation: an essential oil approach

The growing demand for fresh produce has intensified the need for preservation strategies that not only extend shelf life but also ensure food safety. Essential oils (EOs), as nature-inspired agents, offer a promising alternative to synthetic preservatives due to their rich composition of bioactive terpenes and phenolic compounds with antimicrobial, antioxidant, and insecticidal properties. This review synthesizes current knowledge on Essential oils (EOs), interventions for fresh produce preservation, detailing their mechanisms of action in disrupting microbial membranes, inhibiting enzymatic activity, and delaying oxidative deterioration. Special emphasis is placed on toxicity mitigation, including the challenges of dose optimization, variability in chemical composition, and potential sensory impacts. Advances in encapsulation, edible coatings, vapor-phase delivery, and integration into active or intelligent packaging are examined as strategies to enhance Essential oils (EOs), stability, control release, and minimize adverse effects. Furthermore, the review addresses economic, regulatory, and scalability challenges, alongside the importance of sustainable sourcing and responsible application to reduce environmental impact and maintain ecological balance. By integrating mechanistic insights with practical considerations of safety, regulation, and scalability, this review positions Essential oils (EOs), as a viable, eco-friendly approach for fresh produce preservation and while minimizing potential toxicity.