The Potential of Origanum vulgare L. in Food Preservation: A Review of Bioactivities, Mechanisms, and Modern Applications

Abstract

Consumer awareness regarding the risks associated with synthetic preservatives has significantly boosted the demand for natural and safe alternatives. Origanum vulgare L. (oregano) demonstrates high potential as a natural preservative due to its powerful bioactive compounds, such as carvacrol, thymol, and rosmarinic acid. The scientific evidence on the potential application of O. vulgare as a multifunctional preservative in the food industry forms the focus of this review. The essential oil and extracts of this plant, rich in phenolic compounds, exhibit a broad spectrum of antimicrobial properties. The preservative spectrum includes antibacterial activity against spoilage and pathogenic bacteria, antifungal activity against storage molds, such as Aspergillus and Penicillium, anti-yeast activity, and insecticidal effects against major stored-product pests. The mechanisms of action involve microbial cell membrane disruption, oxidative stress induction, and interference with metabolic processes. Furthermore, the antioxidant properties of O. vulgare contribute to protecting the chemical quality of food by inhibiting lipid peroxidation. However, the challenges of high volatility and low water solubility restrict direct application. Nanotechnology, particularly nanoencapsulation, improves the stability and efficacy of this natural preservative. Consequently, O. vulgare represents a sustainable alternative to synthetic preservatives with a promising outlook for next-generation food preservation technologies. This review highlights the potential of O. vulgare in food preservation through bioactivities, mechanisms, and modern applications.