Development and Evaluation of a Hydroethanolic Moringa oleifera and Pineapple Crown Leaf Extract-Based Spray for Enhancing Microbial and Oxidative Stability of Fresh-Cut Fruits and Freshly Squeezed Juices

Fresh-cut fruits and freshly squeezed juices are highly susceptible to microbial contamination and oxidative deterioration due to their high moisture content and absence of thermal processing. The present study aimed to develop a plant extract-based natural spray using hydroethanolic (4:1 ethanol: water) extracts of Moringa oleifera leaves and pineapple crown leaves for improving shelf-life stability of fresh produce. Extracts were obtained through maceration and evaluated for antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhi, and Candida albicans using agar well diffusion and minimum inhibitory concentration (MIC) assays. Antioxidant potential was determined using the phosphomolybdenum assay. Three spray formulations (F1, F2, and F3) incorporating lemon juice, honey, gum acacia, glycerol, sodium citrate, and plant extracts were developed and further evaluated. The hydroethanolic extract exhibited broad-spectrum antimicrobial activity with inhibition zones ranging between 12–22 mm. Total antioxidant capacity ranged from 58% - 78%. Among the formulations, F3 demonstrated superior antimicrobial performance and achieved up to 2.8 log CFU/mL reduction in spike-tested sugarcane and lime juices during unrefrigerated storage. Application on apple, banana, and strawberry slices showed delayed microbial proliferation and reduced oxidative browning compared to untreated controls and increased the shelf – life for upto 2 days. The findings suggest that the developed spray represents a sustainable, eco-friendly, and effective natural preservation strategy with potential industrial application in minimally processed fresh produce systems.