Background Foodborne diseases remain a major global health concern, often caused by pathogenic microorganisms such as Salmonella, Escherichia coli, and Vibrio cholerae. Inadequate washing of fruits and vegetables contributes significantly to contamination risks. Conventional sanitization methods, including chemical disinfectants and soapy washing, have limitations related to insufficient efficacy, potential toxicity, and environmental concerns. Consequently, there is increasing interest in safe, natural, and eco-friendly alternatives aligned with green chemistry principles. Objective This study aimed to develop and evaluate a natural, plant-based sanitizing formulation derived from essential waters of Rosa damascena (Damask rose), Rosmarinus officinalis (rosemary), and Origanum syriacum (Syrian oregano), with antimicrobial and antioxidant properties suitable for improving food safety and preservation. Methods The formulation was prepared using steam distillation of a standardized mixture of dried plant materials in the following proportions: 40% Rosa damascena petals, 30% Rosmarinus officinalis leaves, and 30% Origanum syriacum leaves. The plant mixture was immersed in distilled water and subjected to low-heat distillation for 60–105 minutes. The resulting condensate (essential water and volatile compounds) was collected and used as the active formulation. Antioxidant activity was evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay, measured spectrophotometrically at 515 nm. Experiments were performed in triplicate, and results were expressed as mean ± standard deviation. Results The formulation demonstrated strong antioxidant activity, with a DPPH radical scavenging capacity of 74.93% ± 3.8%, indicating significant free radical neutralization. The antimicrobial potential of the formulation is supported by extensive literature documenting the antibacterial properties of its components: Rosa damascena: rich in phenolic compounds and essential oils (citronellol, geraniol, nerol) with antibacterial and antiviral effects Rosmarinus officinalis: well-known for antioxidant and antimicrobial activity Origanum syriacum: exhibits potent antimicrobial and antioxidant properties The formulation also contributed to delaying oxidation and preserving the sensory qualities (appearance, texture, and flavor) of treated produce. Discussion The developed formulation represents an effective natural alternative to chemical sanitizers. Its efficacy can be attributed to synergistic interactions between phenolic compounds and volatile bioactive constituents present in the three النباتات. The high antioxidant activity observed through the DPPH assay supports its role in reducing oxidative spoilage, thereby extending shelf life. Additionally, its antimicrobial potential aligns with previously published findings on the individual components. From an environmental and safety perspective, the formulation adheres to green chemistry principles by avoiding toxic chemicals and utilizing renewable plant resources. Its pleasant organoleptic properties further enhance its applicability in food handling. Importantly, this research led to the granting of a patent for the developed formulation, highlighting its novelty, practical applicability, and innovation in the field of natural food sanitization. Conclusion This study presents a novel, safe, and effective natural formulation for sanitizing fruits and vegetables. The combination of antimicrobial and antioxidant activities, along with environmental compatibility, positions this formulation as a promising alternative to conventional chemical disinfectants.
Khatib et al. (Wed,) studied this question.