The aim of this project ist to develop a plant-based anitmicrobial spray for fresh-cut fruits and vegetables in ordert o extend the shelf life and improve food safety. Fresh cut produce spoil quickly after cutting after cutting because tissue damage accelerates enzymatic reactions and microbial growth, which leads to quality loss, food waste, and potential health risks.
During the first phase of the project, a structured screening of commercial plant extracts was carried out to identify candidates with strong antimicrobial activity. In total, 28 extracts in liquid, powder, and CO2 oil form were tested against 13 bacterial strains, including here pathogenic and spoilage bacteria, using agar well diffusion and disk diffusion methods.
Fisrt goal of this project, screening phase, identified thyme, lemon myrtle, and two cinnamon bark extracts as the most effective broad-spectrum candidates, with antimicrobial activity in some cases comparable to or stronger than antibiotic controls. In contrast, several extracts such as vanilla, turmeric, and sage showed little or no relevant activity. Waxy extracts were excluded because they were unsuitable for reliable handling and formulation.
The next project phases will focus on developing a stable and sensory-acceptable spray formulation and testing its effectiveness on fresh-cut produce under storage conditions. Overall, the project aims to support safer, longer-lasting fresh-cut fruits and vegetables through a natural, plant-based preservation.