Melo, A.Sorathiya, K.Paulico, L.Magalhães, I.Hogg, M. C.Pintado, M.2026-01-222026-01-222025-12-01Melo, A., Sorathiya, K., Paulico, L., & Magalhães, I. et al. (2025). Effects of combining organic acid and essential oil as an alternative to replace potassium sorbate in fruit preparations. 1-1. Poster session presented at 11th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia.67ff4c5d-16b6-41aa-8c3f-a16783c07a15http://hdl.handle.net/10400.14/56648Introduction: The replacement of synthetic preservatives by natural alternatives is an increasing demand in the food industry. Chemical preservatives, such as potassium sorbate (PS), are widely used in food preservation; however, they raise concerns due to potential health risks and increasing consumer demand for clean-label products. The replacement of synthetic antimicrobials with natural antimicrobial has emerged as a sustainable strategy to improve food quality and shelf life. Propionic acid (PA) and lemongrass essential oil (LEO) exhibit potential antimicrobial activity and their combination enhances inhibition of spoilage and pathogenic microorganisms. Objective: This study investigated the substitution of potassium sorbate (PS) in red fruit preparations using combinations of propionic acid (PA) and lemongrass essential oil (LEO) with antimicrobial potential against fungi, yeasts, and bacteria, while maintaining safety and stability of the product. Conclusion: These findings demonstrate the potential of replacing potassium sorbate with natural antimicrobial systems based on propionic acid and lemongrass essential oil in fruit-based products. Future work will focus on optimizing sensory attributes, assessing shelf-life performance, and evaluating the scalability of these formulations for industrial implementation.engconference poster not in proceedings