Citral: Bioactivity, Metabolism, Delivery Systems, and Food Preservation Applications

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-05-20 DOI:10.1111/1541-4337.70168

Yingying Li, Jun Mei, Jing Xie

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Abstract

Citral is a monoterpene aldehyde with a lemon flavor, comprising two isomers: geranyl aldehyde and neura. Citral's unique biological activities and lemonlike aroma have contributed to its widespread use in the food preservation industry. However, citral exhibits instability under various conditions, necessitating the development of several delivery systems to enhance its physicochemical stability and retard degradation. This article provides a comprehensive review of citral's structure, biological activities (including antimicrobial, antioxidant, anti-inflammatory, diabetes prevention, anticancer, and insect repellent properties), metabolism, stability, and delivery systems (such as spray drying, Pickering emulsions, nano-emulsions, and self-assembly), as well as its applications in food preservation. The advantages and limitations of these delivery systems are also discussed. Future research should explore opportunities to develop biopackaging films by integrating advanced technologies to achieve better monitoring and regulation of food freshness.

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柠檬醛：生物活性、代谢、输送系统和食品保鲜应用

柠檬醛是一种具有柠檬香味的单萜醛，由两种异构体组成：香叶醛和柠檬醛。柠檬醛独特的生物活性和柠檬香气使其在食品保鲜工业中得到了广泛的应用。然而，柠檬醛在各种条件下都表现出不稳定性，因此需要开发几种递送系统来提高其物理化学稳定性和延缓降解。本文综述了柠檬醛的结构、生物活性（包括抗菌、抗氧化、抗炎、预防糖尿病、抗癌和驱虫等特性）、代谢、稳定性、输送系统（如喷雾干燥、酸洗乳剂、纳米乳剂和自组装）及其在食品保鲜中的应用。讨论了这些输送系统的优点和局限性。未来的研究应该探索通过整合先进技术来开发生物包装薄膜的机会，以实现更好的食品新鲜度监测和监管。

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.