A groundbreaking study has unveiled an innovative approach to fruit preservation that could revolutionize the way mangoes and potentially other perishable fruits are stored and transported worldwide. Researchers have developed an inclusion complex using lemongrass essential oil encapsulated within γ-cyclodextrin, a cyclic oligosaccharide, highlighting a cutting-edge intersection between natural product chemistry and food technology. This novel complex provides significant antimicrobial and antioxidant benefits, extending the shelf life and maintaining the quality of mango fruits in ways previously unattainable through conventional methods.
At the core of this research lies the challenge of preserving mangoes, a fruit prone to rapid spoilage due to microbial contamination and biochemical degradation during post-harvest storage. Traditional preservation methods often involve synthetic chemicals or refrigeration, both of which entail economic and environmental costs. Essential oils like lemongrass have shown promise as natural preservatives due to their bioactive components, yet their volatility, strong aroma, and poor water solubility have limited their practical application. To counter these obstacles, the team ingeniously employed γ-cyclodextrin to encapsulate lemongrass essential oil, creating a molecular inclusion complex that stabilizes the oil and controls its release.
The mechanism behind this encapsulation is rooted in the unique molecular architecture of cyclodextrins. Composed of cyclic glucose units, γ-cyclodextrin possesses a hydrophobic cavity capable of hosting guest molecules like lemongrass oil constituents. This inclusion not only enhances the solubility of the hydrophobic essential oil in aqueous environments but also protects it from volatilization and degradation, ensuring sustained antimicrobial efficacy. The study meticulously characterized the resulting complex using sophisticated methods such as Fourier-Transform Infrared Spectroscopy (FTIR), Differential Scanning Calorimetry (DSC), and Powder X-Ray Diffraction (PXRD), confirming the successful incorporation of the oil into the γ-cyclodextrin cavity.
One particularly compelling aspect of this research lies in the comprehensive evaluation of the inclusion complex’s impact on mango preservation. The scientists treated mango fruits with the complex and monitored parameters including microbial load, mass loss, firmness, acidity, and total soluble solids over time. The results demonstrated a notable retardation in spoilage rates when compared to untreated controls and fruits treated with free lemongrass oil alone. This indicates that the encapsulation not only preserves the bioactivity of the essential oil but also enhances its functional performance as a natural preservative.
The study further explored the synergistic mechanisms that underpin the effectiveness of the lemongrass oil/γ-cyclodextrin complex. Lemongrass oil contains bioactive terpenes such as citral and limonene, known for their antimicrobial and antioxidant properties. When enclosed within the γ-cyclodextrin matrix, these compounds experience a stabilized microenvironment that prolongs their activity and modulates their release kinetics. This controlled release design mitigates the issue of rapid evaporation and degradation typical of free essential oils, providing a continuous protective effect against microbial invasion and oxidative stress.
Moreover, the application of this inclusion complex aligns with growing consumer demand for natural and sustainable food preservation methods. As synthetic preservatives face increasing scrutiny over health concerns and environmental impact, the use of plant-derived bioactives encapsulated in biocompatible carriers offers a compelling alternative. This research not only advances food science but also contributes to a broader movement toward greener supply chains and reduced food waste, aligning with global sustainability goals.
In a practical context, deploying such encapsulated essential oils can have substantial economic benefits, particularly for countries heavily reliant on mango exports. Extended shelf life translates into longer transportation windows, reduced spoilage losses, and improved marketability. Furthermore, the mild sensory impact on the fruit ensures consumer acceptance without compromising flavor or aroma, which is often a critical hurdle for essential oil-based preservatives.
The theoretical underpinnings of this work stem from supramolecular chemistry and host-guest interactions, bridging molecular science and real-world food preservation challenges. The cyclodextrin encapsulation strategy builds upon decades of research but has rarely been applied to essential oils within fresh fruit matrices at this scale. This represents an important step forward in demonstrating the feasibility and efficacy of such complexes under practical storage conditions.
From a technological perspective, the synthesis of the inclusion complex involves careful control of parameters such as molar ratios, stirring time, temperature, and solvent conditions. The preparation method employed ensures reproducibility and scalability, vital for potential commercial adoption. The researchers’ detailed examination of physicochemical properties and stability profiles substantiates the robustness of the complex under diverse environmental stresses encountered during fruit storage.
The findings reported also raise intriguing questions for future research directions. For instance, extending this encapsulation approach to other essential oils or fruit types could open new frontiers in natural preservation. Understanding the interactions between the inclusion complexes and the fruit surface microenvironment at the biochemical level invites further investigation. Additionally, long-term safety assessments and regulatory considerations will play critical roles in translating this innovation from laboratory to marketplace.
Beyond the immediate scope of mango preservation, this study exemplifies the transformative potential embedded in combining traditional botanical knowledge with modern molecular engineering. Lemongrass, renowned for its medicinal and aromatic properties, is here reimagined as part of a sophisticated food preservation technology that promises to reduce waste and enhance food security. The γ-cyclodextrin encapsulation acts as a molecular sentinel, safeguarding the active compounds and delivering their benefits in a controlled fashion.
This research also underscores the multidisciplinary nature of contemporary food science, integrating expertise from analytical chemistry, microbiology, materials science, and food engineering. The collaborative effort and methodological rigor evident in this work highlight how complex challenges like postharvest fruit spoilage can be addressed through holistic scientific innovation.
In summary, the development of a lemongrass essential oil and γ-cyclodextrin inclusion complex marks a promising breakthrough in natural fruit preservation technology. By amplifying the effectiveness of bioactive essential oils and mitigating their limitations, this strategy offers a sustainable, safe, and economically attractive avenue to enhance mango storage life. As food supply chains grapple with increasing demands for quality, safety, and sustainability, such advances are poised to make substantial impacts on both industry practices and consumer experiences.
The implications of this study resonate beyond the fruit sector, inviting consideration of inclusion complexes as versatile platforms for delivering a broad spectrum of bioactive compounds in food and beyond. The integration of natural antimicrobials into encapsulation technologies represents a paradigm shift towards greener, more efficient preservation solutions aligned with contemporary consumer values and environmental imperatives.
As the global community seeks strategies to reduce food loss, the innovative use of naturally occurring substances stabilized by molecular hosts stands out as a beacon of hope. This research not only pioneers a new path for mango preservation but also exemplifies the critical role that molecular science can play in addressing some of the most pressing challenges in food sustainability today.
Subject of Research: Preservation of mango fruit using an inclusion complex of lemongrass essential oil with γ-cyclodextrin.
Article Title: Inclusion complex of lemongrass essential oil with γ-cyclodextrin: preparation, characterization, and its impact on mango fruit preservation.
Article References:
Phan, C., Trinh, N., Do, T. et al. Inclusion complex of lemongrass essential oil with γ-cyclodextrin: preparation, characterization, and its impact on mango fruit preservation.
Food Sci Biotechnol (2025). https://doi.org/10.1007/s10068-025-01984-y
Image Credits: AI Generated
DOI: https://doi.org/10.1007/s10068-025-01984-y
