What question did this study set out to answer?

To characterize the chemical composition of Schisandra chinensis essential oil and assess its antimicrobial, microbiota-modulating, and insecticidal efficacy for food preservation.

January 1, 2026Journal of Food Processing and PreservationOpen Access

From Chemical Composition to Biological Function: Vapor‐Phase Antimicrobial Activity, Cultivable Microbiota Modulation, and Insecticidal Effects of Schisandra chinensis Essential Oil on Complex Food Systems

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Authors

MKMiroslava KačániováSlovak University of Agriculture in Nitra MQMinhang Qiao JEJoel Horacio Elizondo‐LuévanoUniversidad Autónoma de Nuevo León

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Implication

In vitro and in situ evaluation demonstrates antimicrobial and insecticidal activity of Schisandra chinensis oil, indicating food preservation potential.

Key Points

To characterize the chemical composition of Schisandra chinensis essential oil and assess its antimicrobial, microbiota-modulating, and insecticidal efficacy for food preservation.
Analyzed chemical composition via GC-MS and evaluated in vitro antimicrobial activity against six bacterial strains and five Candida species using disk diffusion and broth microdilution.
Tested in situ vapor-phase activity (62.5–500 μL/L) on pear, plum, potato, and leek, and monitored microbial dynamics during a 14-day storage trial at 4°C combined with vacuum packaging using MALDI-TOF MS.
Measured insecticidal activity against Callosobruchus maculatus and Megabruchidius dorsalis to determine lethal concentrations (LC50).
Identified 29 chemical constituents (100% of total area), with the strongest in vitro inhibition observed against Staphylococcus aureus (17.33 mm) and MIC50 values ranging from 0.072 mg/mL (Enterococcus faecalis) to 5.479 mg/mL (Candida albicans).
During 14-day cold storage, oil combined with vacuum packaging completely eliminated coliform bacteria from Day 1 and eliminated 16 of 26 identified bacterial species.
Demonstrated insecticidal toxicity with LC50 values of 13.97% against Callosobruchus maculatus and 18.19% against Megabruchidius dorsalis.

Cite This Study

Kačániová et al. (2026) studied this question.

synapsesocial.com/papers/6a98390760ee10bf83a68302 https://doi.org/10.1155/jfpp/4436459

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Implication

In vitro and in situ evaluation demonstrates antimicrobial and insecticidal activity of Schisandra chinensis oil, indicating food preservation potential.

From Chemical Composition to Biological Function: Vapor‐Phase Antimicrobial Activity, Cultivable Microbiota Modulation, and Insecticidal Effects of Schisandra chinensis Essential Oil on Complex Food Systems

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Key Points

Cite This Study

From Chemical Composition to Biological Function: Vapor‐Phase Antimicrobial Activity, Cultivable Microbiota Modulation, and Insecticidal Effects of Schisandra chinensis Essential Oil on Complex Food Systems

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