Formulation and characterization of ethanol–lemongrass oil emitters as antimicrobial active packaging

Open Access

Issue		BIO Web Conf. Volume 224, 2026 2^nd International Seminar on Food Science and Technology: “Fostering Sustainable Food Systems and Alternative Food Sources” (ISoFST 2025)


Article Number		01014
Number of page(s)		7
DOI		https://doi.org/10.1051/bioconf/202622401014
Published online		26 February 2026

Altendorf, S., “Major tropical fruits market review,” FAO Food Outlook, 1, 87–96 (2019). Available at: https://openknowledge.fao.org/items/5a08d8ae-e960-4244-855f-b15dd41c4b3f [Google Scholar]
Sneha, K.B., Indra, N., Vanitha, S., Saranya, S., Ramalakshmi, A., “Exploring non-chemical alternatives for the management of postharvest fungal diseases of major tropical fruits: Mango, banana, and papaya,” Physiological and Molecular Plant Pathology, 134, 102460 (2024). https://doi.org/10.1016/j.pmpp.2024.102460 [Google Scholar]
Utto, W., Preutikul, R., Malila, P., Noomhorm, A., & Bronlund, J. E., “Delaying microbial proliferation in freshly peeled shallots by active packaging incorporating ethanol vapour-controlled release sachets and low storage temperature,” Food Science and Technology International, 24, 132–144 (2018). https://doi.org/10.1177/1082013217741429 [Google Scholar]
Yildirim, S., Röcker, B., Pettersen, M. K., Nilsen-Nygaard, J., Ayhan, Z., Rutkaite, R., & Coma, V., “Active packaging applications for food,” Comprehensive Reviews in Food Science and Food Safety, 17, 165–199 (2018).https://doi.org/10.1111/1541-4337.12322 [Google Scholar]
Choosung, P., Utto, W., Boonyaritthongchai, P., Wasusri, T., Wongs-Aree, C., “Ethanol vapor releasing sachet reduces decay and improves aroma attributes in mulberry fruit,” Food Packag. Shelf Life, 22, 100398 (2019). https://doi.org/10.1016/j.fpsl.2019.100398 [Google Scholar]
Mu, H., Gao, H., Chen, H., Fang, X., Han, Q., “A novel controlled release ethanol emitter: Preparation and effect on some postharvest quality parameters of Chinese bayberry during storage,” J. Sci. Food Agric., 97, 4929–4936 (2017). https://doi.org/10.1002/jsfa.8369 [Google Scholar]
Wang, K., Cao, S., Di, Y., Liao, Y., Zheng, Y., “Effect of ethanol treatment on disease resistance against anthracnose rot in postharvest loquat fruit,” Sci. Hortic., 188, 115–121 (2015). https://doi.org/10.1016/j.scienta.2015.03.014 [Google Scholar]
De Albuquerque Sousa, T.C., da Cunha, W.M., Rosas, A.L.G., Oppelt, C.Q., Gandra, E.A., Rombaldi, C.V., Meinhart, A.D., “Essential oils as natural sources for the control of Botrytis cinerea: Chemical composition and antifungal effect,” Food Biosci., 62, 105516 (2024). https://doi.org/10.1016/j.fbio.2024.105516 [Google Scholar]
Zhang, W., Ahari, H., Zhang, Z., Jafari, S.M., “Role of silica (SiO₂) nano/micro-particles in the functionality of degradable packaging films/coatings and their application in food preservation,” Trends Food Sci. Technol., 133, 75–86 (2023). https://doi.org/10.1016/j.tifs.2023.01.009 [Google Scholar]
De-Montijo-Prieto, S., Razola-Díaz, M.D., Gómez-Caravaca, A.M., Guerra-Hernández, E.J., Jiménez-Valera, M., García-Villanova, B., Ruiz-Bravo, A., Verardo, V., “Essential oils from fruit and vegetables, aromatic herbs, and spices: Composition, antioxidant, and antimicrobial activities,” Biology, 10, 1091 (2021). https://doi.org/10.3390/biology10111091 [Google Scholar]
Colín-Chávez, C., Virgen-Ortiz, J.J., Miranda-Ackerman, M.A., Hernández-Cristóbal, O., Martínez-Téllez, M.Á., Esquivel-Chávez, F., Gallegos-Santoyo, N.L., “Induction of defense mechanisms in avocado using Mexican oregano oil-based antifungal sachet,” Future Foods, 6, 100171 (2022). https://doi.org/10.1016/j.fufo.2022.100171 [Google Scholar]
Susanti, Y.I., Putri, W.D.R., “Pembuatan minuman serbuk markisa merah (Passiflora edulis f. edulis Sims) (kajian konsentrasi Tween 80 dan suhu pengeringan),” J. Pangan Agroind., 2, 170–179 (2014). [Google Scholar]
Falcon, R.M.G., Fahrenbach, S.U., Feliciano, J.F., Flores, B.M.B., Dida-Agun, A.S., Domingo, E.J.V., Domingo, F.K.S., Duran, H.E.T., Dungala, D.B., Dychiao, G.R.K., Evangelista, P.E.D., Facon, H.E.L., FlorCruz, F.E.R., Florita, M.H.B., Giron, M.S.T., Yabes, A.M., “Antifungal properties of Cymbopogon citratus (DC.) Stapf—A scoping review,” S. Afr. J. Bot., 170, 425–442 (2024). https://doi.org/10.1016/j.sajb.2024.05.042 [Google Scholar]
Tang, X., Shao, Y.L., Tang, Y.J., Zhou, W.W., “Antifungal activity of essential oil compounds (geraniol and citral) and inhibitory mechanisms on grain pathogens (Aspergillus flavus and Aspergillus ochraceus),” Molecules, 23, 2108 (2018). https://doi.org/10.3390/molecules23092108 [Google Scholar]
Taweechaisupapong, S., Aieamsaard, J., Chitropas, P., Khunkitti, W., “Inhibitory effect of lemongrass oil and its major constituents on Candida biofilm and germ tube formation,” S. Afr. J. Bot., 81, 95–102 (2012). https://doi.org/10.1016/j.sajb.2012.06.003 [Google Scholar]
Boudechicha, A., Aouf, A., Farouk, A., Ali, H.S., Elkhadragy, M.F., Yehia, H.M., Badr, A.N., “Microfluidizing technique application for Algerian Cymbopogon citratus (DC.) Stapf effects enhanced volatile content, antimicrobial, and anti-mycotoxigenic properties,” Molecules, 28, 5367 (2023). https://doi.org/10.3390/molecules28145367 [Google Scholar]
Ahvenainen, R., “Active and intelligent packaging: an introduction,” in: Novel Food Packaging Techniques (ed. R. Ahvenainen), Woodhead Publishing, 5–21 (2003). https://doi.org/10.1533/9781855737020.1.5 [Google Scholar]
Coles, R., McDowell, D., Kirwan, M.J., Food and beverage packaging technology, 3rd ed., Wiley-Blackwell, Hoboken, NJ (2020). Available at: https://content.e-bookshelf.de/media/reading/L-600908-aab28a9882.pdf [Google Scholar]
Lee, L.T., Martinazzo, A.P., de Souza Teodoro, C.E., Berbert, P.A., “Potential use of lemongrass essential oil as fungicide against Aspergillus brasiliensis and as post-harvest protectant of wheat,” Acta Sci. Biol. Sci., 43, 1–10 (2021). https://doi.org/10.4025/actascibiolsci.v43i1.56763 [Google Scholar]
Ekpenyong, C.E., Akpan, E.E., “Use of Cymbopogon citratus essential oil in food preservation: recent advances and future perspectives,” Crit. Rev. Food Sci. Nutr., 57, 2541–2559 (2017). https://doi.org/10.1080/10408398.2015.1016140 [Google Scholar]
Fahrullah, F., Kisworo, D., Bulkaini, B., Wulandani, B.R.D., Yulianto, W., “Development of protein-based films with essential oil incorporation for edible packaging applications,” J. Nutr. Food Secur., 10, 19243 (2025). https://doi.org/10.18502/jnfs.v10i3.19243 [Google Scholar]
Siddique, A., Sultan, M., “Performance evaluation of silica-gel based desiccant dehumidification unit for air-conditioning applications,” in: Proc. 3rd Int. Conf. Energy Conservation and Efficiency (ICECE), Lahore, Pakistan, 1–5 (2019). https://doi.org/10.1109/ECE.2019.8921281 [Google Scholar]
Calabrese, L., Mastronardo, E., Piperopoulos, E., Scionti, G., De Antonellis, S., Freni, A., Milone, C., “Effect of alternating humidity and dryness on the durability of adsorbent sheets used in open-cycle adsorption processes,” Polym. Degrad. Stab., 234, 111201 (2025). https://doi.org/10.1016/j.polymdegradstab.2025.111201 [Google Scholar]
Kampawong, H., Utto, W., Pruthtikul, R., “Effects of relative humidity on ethanol vapour releases from hydrophilic film-based sachet in active food packaging,” Food Res., 5, 89–94 (2021). https://doi.org/10.26656/fr.2017.5(5).202 [Google Scholar]
Otoni, C.G., Espitia, P.J.P., Avena-Bustillos, R.J., McHugh, T.H., “Trends in antimicrobial food packaging systems: emitting sachets and absorbent pads,” Food Res. Int., 83, 60–73 (2016). https://doi.org/10.1016/j.foodres.2016.02.018 [Google Scholar]
Nayik, G.A., Muzaffar, K., “Developments in packaging of fresh fruits – shelf life perspective: a review,” Am. J. Food Sci. Nutr. Res., 1, 34–39 (2014). Available at: https://www.researchgate.net/publication/269686308_Developments_in_Packaging_of_Fresh_Fruits-_Shelf_Life_Perspective_A_Review.pdf [Google Scholar]
Kampawong, P., Singkhonrat, S., Utto, W., “Moisture sorption and vapor interaction of adsorbent materials in active packaging,” Food Res., 5, 202–210 (2017). https://doi.org/10.26656/fr.2017.5(5).202 [Google Scholar]
Khasanah, L.U., Ariviani, S., Purwanto, E., Praseptiangga, D., “Chemical composition and citral content of essential oil of lemongrass (Cymbopogon citratus (DC.) Stapf) leaf waste prepared with various production methods,” J. Agric. Food Res., 19, 101570 (2025). https://doi.org/10.1016/j.jafr.2024.101570 [Google Scholar]
Rabbani, A., Khaliq, A., Mudgil, P., Maqsood, S., Nazir, A., “Recent advances in lemongrass essential oil: Food safety, preservation, and bioactivity in food systems,” Compr. Rev. Food Sci. Food Saf., 25, e70350 (2026). https://doi.org/10.1111/1541-4337.70350 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.