{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T02:08:27Z","timestamp":1791511707371,"version":"4.3.4"},"reference-count":73,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,2,24]],"date-time":"2026-02-24T00:00:00Z","timestamp":1771891200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,2,24]],"date-time":"2026-02-24T00:00:00Z","timestamp":1771891200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science & Nutrition"],"published-print":{"date-parts":[[2026,3]]},"abstract":"ABSTRACT<\/jats:title>\n \n The growing demand for minimally processed clean\u2010label foods has intensified interest in natural antimicrobials as alternatives to synthetic preservatives. However, very little is known about the antimicrobial potential of several wild edible plants when incorporated into food matrices. This study evaluated the antimicrobial activity of nettle (\n \n Urtica dioica<\/jats:italic>\n <\/jats:styled-content>\n L.) leaf extract and as a clean\u2010label preservative for extending the shelf life of fresh mashed potatoes. The extract exhibited strong antioxidant activity, with DPPH, ABTS, and FRAP values of 21.96\u2009\u00b1\u20090.76\u2009\u03bcmol Trolox\/mL, 17.51\u2009\u00b1\u20090.90\u2009\u03bcmol Trolox\/mL, and 5.93\u2009\u00b1\u20090.65 Fe(II)\/g, respectively. In\u00a0vitro antimicrobial testing confirmed broad\u2010spectrum activity, with minimum inhibitory and bactericidal concentrations indicating pronounced susceptibility of Gram\u2010positive bacteria (\n \n Staphylococcus aureus<\/jats:styled-content>\n ,\n Bacillus cereus<\/jats:styled-content>\n <\/jats:italic>\n ,\n \n Listeria monocytogenes<\/jats:italic>\n <\/jats:styled-content>\n ) and notable effects on Gram\u2010negative pathogens (\n \n E. coli<\/jats:styled-content>\n ,\n Salmonella enterica<\/jats:styled-content>\n <\/jats:italic>\n serovar\n Typhimurium<\/jats:italic>\n ). Cytotoxicity assessment using L929 fibroblast cells showed the extract was non\u2010toxic at concentrations effective for antimicrobial application. When incorporated into mashed potatoes at 0.5%\u20132.0% (w\/v), nettle extract achieved preservative effects comparable to 0.025% commercial nisin. Treated samples exhibited significantly delayed increases in total viable counts, psychrotrophs, Enterobacteriaceae,\n \n B. cereus<\/jats:styled-content>\n ,\n S<\/jats:styled-content>\n <\/jats:italic>\n \n . aureus<\/jats:italic>\n <\/jats:styled-content>\n , P. aeruginosa<\/jats:italic>\n , and spoilage fungi during storage at 4\u00b0C and 25\u00b0C. Electronic tongue analysis differentiated treatment groups, revealing mild bitterness and astringency at increasing nettle leaf extract incorporation, but these effects were less detrimental than spoilage\u2010related off\u2010flavors in untreated controls. Overall, nettle leaf extract provides combined antimicrobial and antioxidant functionality, enhances microbial stability, and maintains acceptable sensory quality, supporting its potential as a natural alternative to synthetic preservatives in ready\u2010to\u2010eat mashed potato products.\n <\/jats:p>","DOI":"10.1002\/fsn3.71551","type":"journal-article","created":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T19:03:05Z","timestamp":1772996585000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Natural Antimicrobial Activity of Nettle (\n \n Urtica dioica<\/i>\n <\/scp>\n L.) Leaf Extract for Shelf\u2010Life Extension of Mashed Potatoes"],"prefix":"10.1002","volume":"14","author":[{"given":"Saritha","family":"Kagula","sequence":"first","affiliation":[{"name":"Food and Markets Department, Natural Resources Institute University of Greenwich Kent UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9628-7912","authenticated-orcid":false,"given":"Steven","family":"Harte","sequence":"additional","affiliation":[{"name":"Agriculture, Health and Environment Department, Natural Resources Institute University of Greenwich Kent UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Srivathsa","family":"Kumbaji","sequence":"additional","affiliation":[{"name":"Food and Markets Department, Natural Resources Institute University of Greenwich Kent UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rania","family":"Harastani","sequence":"additional","affiliation":[{"name":"Food and Markets Department, Natural Resources Institute University of Greenwich Kent UK"},{"name":"Medway Food Innovation Centre, Natural Resources Institute University of Greenwich Kent UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3809-4340","authenticated-orcid":false,"given":"Mary Nkongho","family":"Tanyitiku","sequence":"additional","affiliation":[{"name":"Food and Markets Department, Natural Resources Institute University of Greenwich Kent UK"},{"name":"Medway Food Innovation Centre, Natural Resources Institute University of Greenwich Kent UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,2,24]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.259"},{"key":"e_1_2_12_3_1","first-page":"85","article-title":"Effects of Hydroalcoholic and Water Extracts of Nettle Leaf (Urtica dioica L.) on Chemical Properties of Superchilled Minced Meat of Common Kilka (Clupeonella cultriventris Caspia)","volume":"1","author":"Ahmadi M.","year":"2014","journal-title":"Journal of Food Quality and Hazards Control"},{"key":"e_1_2_12_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2129"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.21608\/ftrj.2023.333790"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27154989"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.144467"},{"key":"e_1_2_12_8_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365\u20102672.2000.00998.x"},{"key":"e_1_2_12_9_1","volume-title":"Potato Facts and Figures","author":"CIP","year":"2024"},{"key":"e_1_2_12_10_1","volume-title":"Performance Standards for Antimicrobial Susceptibility Testing. 30th Edition","author":"CLSI","year":"2020"},{"key":"e_1_2_12_11_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010019\u201041372\u20101"},{"key":"e_1_2_12_12_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2025.2519843"},{"key":"e_1_2_12_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox14020200"},{"key":"e_1_2_12_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11540\u2010020\u201009461\u20101"},{"key":"e_1_2_12_15_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028X\u201063.5.668"},{"key":"e_1_2_12_16_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26206153"},{"key":"e_1_2_12_17_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12906\u2010019\u20102547\u2010z"},{"key":"e_1_2_12_18_1","volume-title":"Technical Manual FAO Agricultural Services Bulletin","author":"FAO","year":"2003"},{"issue":"2","key":"e_1_2_12_19_1","first-page":"102","article-title":"Total Phenolic and Flavonoid Contents of Aqueous Extract of Stinging Nettle and In\u00a0Vitro Antiproliferative Effect on Hela and BT\u2010474 Cell Lines","volume":"3","author":"Fattahi S.","year":"2014","journal-title":"International Journal of Molecular and Cellular Medicine"},{"key":"e_1_2_12_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s43555\u2010024\u201000028\u20106"},{"key":"e_1_2_12_21_1","doi-asserted-by":"publisher","DOI":"10.36721\/pjps.2025.38.5.reg.13072.1"},{"key":"e_1_2_12_22_1","first-page":"11247","volume-title":"Nisin Preparation. 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