Recent Advances in Lemongrass Essential Oil: Food Safety, Preservation, and Bioactivity in Food Systems

ABSTRACT Lemongrass essential oil (LGEO) has gained recognition as a natural preservative in food systems due to its distinctive phytochemical composition and multifunctional bioactivities. Dominated by citral and complemented by terpenes and phenolic compounds, LGEO demonstrates potent antibacterial, antifungal, antiviral, antibiofilm, and antioxidant effects, collectively enhancing food safety and quality. These properties align with growing consumer demand for natural and sustainable additives, offering an attractive alternative to synthetic preservatives. This review consolidates current knowledge of LGEO extraction methods, their chemical composition, mechanisms of action, and practical integration into food applications. Particular emphasis is placed on emerging technologies such as edible films and coatings, active and intelligent packaging, emulsion‐based systems, and micro‐ and nanoencapsulation, which improve stability, mitigate volatility, and enable controlled release. We also summarize current knowledge on its toxicological profile and highlight regulatory considerations for safe use in foods. This review provides a comprehensive perspective on LGEO's potential in modern food preservation strategies by bridging insights from chemistry, bioactivity, and food technology.