Citrus aurantifolia is part of the Rutaceae family and belongs to the genus Citrus. It is widely used in food, the chemical industry, and pharmaceuticals because it has a unique flavor and odor. It is nutrient-rich and is beneficial as an antibacterial, anticancer, antioxidant, anti-inflammatory, and insecticide. Secondary metabolites present in C. aurantifolia are what give rise to biological action. Flavonoids, terpenoids, phenolics, limonoids, alkaloids, and essential oils are among the secondary metabolites/phytochemicals discovered in C. aurantifolia. Every portion of the plant’s C. aurantifolia has a different composition of secondary metabolites. Environmental conditions such as light and temperature affect the oxidative stability of the secondary metabolites from C. aurantifolia. The oxidative stability has been increased by using microencapsulation. The advantages of microencapsulation are control of the release, solubilization, and protection of the bioactive component. Therefore, the chemical makeup and biological functions of the various plant components of C. aurantifolia must be investigated. The aim of this review is to discuss the bioactive components of C. aurantifolia such as essential oils, flavonoids, terpenoids, phenolic, limonoids, and alkaloids obtained from different parts of the plants and their biological activities such as being antibacterial, antioxidant, anticancer, an insecticide, and anti-inflammatory. In addition, various extraction techniques of the compounds out of different parts of the plant matrix as well as the microencapsulation of the bioactive components in food are also provided.

Optimization of microcapsule shell to preserve Citrus aurantifolia lime oil (LOs), employing a coacervation method, and their inhibition against bacteria was conducted. Pre‐optimization of the microcapsule properties was evaluated from three types of shell combination; alginate/gelatin (A/G), gum arabic/gelatin (GA/G), and gum arabic/chitosan (GA/C). The best pairs were further improved for their ratios ranged from 1 : 3, 1 : 3.25, 1 : 3.5, 1 : 3.75, and 1 : 4. The performance of microcapsules was evaluated based on yield, oil content, encapsulation efficiency, particle size and distribution, morphology, and release kinetic. Additionally, antibacterial activity was subsequently performed using the Kirby Bauer method. The result showed that the LOs were effectively coated by alginate/gelatin (1 : 3.75) with yield, encapsulation efficiency (EE), and oil content (OC) of 48±1 %, 90±10 %, and 58±7 %, respectively. The spherical microcapsules were homogenously well distributed with an average particle size of 1.802±0.082 μm. Avrami's kinetic model revealed a first‐order kinetic mechanism of LOs release (k=1.1 ×10−4 s−1). The LOs microcapsules exhibited the highest antibacterial activity against Staphylococcus epidermidis, followed by Klebsiella pneumonia, and Staphylococcus aureus. Thereby, the LOs microcapsules were potentially applied in the field of health, food, and textile as an antibacterial agent.

Essential oils (EOs) obtained from the Citrus genus were reported to exhibit good antimicrobial activity. Therefore, they can potentially be applied in daily necessities such as textile sectors as antibacterial functional fabric products. However, a packaging technique to retain such volatile and labile active substances is compulsory. In particular, microencapsulation was found to be a common coating technique employed to protect EOs from the effects of light, heat, humidity, stability, and controlled release of active substances. Various microencapsulation techniques have been introduced, but the most widely used method is complex coacervation, as it is simple, inexpensive, and capable of snaring high essential oils. Hence, this review focused on the microencapsulation of the most consumable citrus EOs with complex coacervation methods and their immobilization on commonly carried-out fabrics. In addition, it also discusses the isolation methods of the EOs, their chemical composition, and the mechanism of antibacterial action.

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Browning and contamination are regarded as the main constraints in the plant tissue culture of Musa spp. that can hinder the success of plant propagation in vitro. Browning is caused by enzymatic reactions due to explant injury, while microbial contamination is caused by phyllospheric, rhizospheric, and endophytic microorganisms that reside on, in, and inside the plants. When not properly addressed, they can cause decreased regenerative ability, decreased callus growth, inhibited adventitious shoot growth, and even tissue death. To overcome the browning problem, various attempts have been made in vitro, e.g., immersing the explants in an anti-browning solution, incorporating anti-browning compounds into the medium, and manipulating cultural practices. Correspondingly, to control the problem of contamination, efforts have been made, for example, using various methods, such as thermotherapy, chemotherapy, and cryotherapy, and chemical agents, such as disinfectants, antiseptics, and nanoparticles. This review aims to investigate and provide a comprehensive understanding of the causes of browning and contamination as well as the many approaches used to control browning and contamination problems in Musa spp. tissue cultures.