Recent Advances in the Synergistic Application of Essential Oils and Emerging Technologies for Fresh Food Preservation: A Comprehensive Review

ABSTRACT The growing global demand for fresh food highlights the need for effective preservation methods. However, traditional approaches are increasingly challenged by consumer concerns over chemical additives. Plant‐derived essential oils (EOs), known for their antimicrobial and antioxidant properties, have emerged as promising natural alternatives. Nevertheless, their volatility, instability, and compatibility issues limit practical applications. This review explores the synergistic application of EOs with emerging technologies, including nanoencapsulation, edible coatings, modified atmosphere packaging, cold plasma, high‐pressure processing, and biological control agents. These innovative technologies enhance EO stability and bioactivity while improving their performance with diverse food matrices. The underlying mechanisms of such synergies are discussed, emphasizing their potential to improve food safety, extend shelf life, and reduce dependence on synthetic preservatives. Collectively, these advanced strategies represent a significant step toward more sustainable food preservation methods that meet consumer demands. Despite the considerable advantages of these strategies, challenges remain regarding large‐scale implementation, cost‐effectiveness, and regulatory acceptance—issues that demand continued interdisciplinary research and policy development.