Antifungal activity and phytochemical profile of kayu manis hutan (Cinnamomum iners Reinw. Ex Blume Laureceae) leaf extract against spoilage microorganisms

Food spoilage, facilitated by fungal growth, poses significant risks to food safety and quality during storage. Fungal species like Aspergillus and Rhizopus contribute to food deterioration and produce harmful mycotoxins, highlighting the need for natural antimicrobial alternatives rather than or to chemical preservatives. Consumers increasingly prefer fresher, additive-free food products. Research is exploring plant extracts as natural preservatives for their antimicrobial and antioxidant...