{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T05:17:50Z","timestamp":1787980670723,"version":"build-2784847793"},"reference-count":52,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T00:00:00Z","timestamp":1787616000000},"content-version":"vor","delay-in-days":24,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100006109","name":"Vedeck\u00e1 Grantov\u00e1 Agent\u00fara M\u0160VVa\u0160 SR a SAV","doi-asserted-by":"publisher","award":["1\/0059\/24"],"award-info":[{"award-number":["1\/0059\/24"]}],"id":[{"id":"10.13039\/501100006109","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study evaluates the potential of daidai flower essential oil (DFEO) (\n                      <jats:italic>Citrus aurantium<\/jats:italic>\n                      var.\n                      <jats:italic>daidai<\/jats:italic>\n                      ) as a natural preservative for fresh leafy vegetables. The chemical composition of DFEO was determined by gas chromatography coupled with mass spectrometry (GC\u2013MS), revealing a neroli\u2010type profile dominated by linalool (42.8%), limonene (19.9%), and linalyl acetate (15.3%). The tested batch of DFEO exhibited broad\u2010spectrum antimicrobial activity, with Gram\u2010positive bacteria showing the highest susceptibility. In situ experiments in model food systems confirmed concentration\u2010dependent 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\u00b0C, 14 days), reducing coliform bacteria by 1.26 log CFU\/g compared with untreated controls. Matrix\u2010assisted laser desorption\/ionization time\u2010of\u2010flight mass spectrometry (MALDI\u2010TOF MS) analysis of culture\u2010dependent bacterial isolates revealed a dominance of\n                      <jats:italic>Pseudomonas<\/jats:italic>\n                      spp., which are key contributors to spoilage of leafy vegetables. Although DFEO also demonstrated insecticidal activity against stored\u2010product 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.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71413","type":"journal-article","created":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T09:39:10Z","timestamp":1787650750000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Daidai Flower Essential Oil as a Multifunctional Natural Agent: Chemical Profile, Antimicrobial Activity, Preliminary Insecticidal Potential, and Improved Microbiological Quality of Fresh Arugula During Refrigerated Storage"],"prefix":"10.1111","volume":"91","author":[{"given":"Minhang","family":"Qiao","sequence":"first","affiliation":[{"name":"Institute of Horticulture, Faculty of Horticulture and Landscape Engineering Slovak University of Agriculture  Nitra Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joel Horacio","family":"Elizondo\u2010Luevano","sequence":"additional","affiliation":[{"name":"Laboratory of Natural Sciences, Biomolecular Innovation Group, Faculty of Agronomy Universidad Aut\u00f3noma de Nuevo Le\u00f3n  Ciudad General Escobedo Nuevo Le\u00f3n Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anis","family":"Ben Hsouna","sequence":"additional","affiliation":[{"name":"Laboratory of Biotechnology and Plant Improvement Centre of Biotechnology of Sfax  Sfax Tunisia"},{"name":"Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia University of Monastir  Monastir Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rania","family":"Ben Saad","sequence":"additional","affiliation":[{"name":"Laboratory of Biotechnology and Plant 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