Development of a Plant-Based Antibacterial Edible Food-Preservation Coating Using Mentha spicata, Coriandrum sativum, and Citrus limon Extracts

Abstract

The increasing demand for natural food preservation strategies has accelerated research into plant-derived antimicrobial coatings as alternatives to synthetic additives. This study proposes the development of a biodegradable, plant-based edible coating formulated using aqueous and ethanolic extracts of Mentha spicata, Coriandrum sativum, and Citrus limon. Phytochemical profiling was designed to identify bioactive constituents such as phenolics, flavonoids, terpenoids, and organic acids contributing to antimicrobial efficacy. The coating matrix was conceptualized using food-grade biopolymers to enhance mechanical stability and controlled release of active compounds. Antibacterial potential was planned for evaluation against common foodborne pathogens using standardized microbiological assays. Physicochemical parameters including coating thickness, barrier properties, moisture retention, and sensory compatibility were incorporated into the analytical framework. The study aims to establish a sustainable, plant-based preservation system capable of extending shelf life while maintaining food safety and quality. This framework provides a foundation for subsequent validation under real storage conditions.