Used as a natural preservative in food industry due to its strong antimicrobial activity against a wide range of bacteria and fungi. Effective at low concentrations and stable under heat processing, making it suitable for cooked and processed foods. Commonly added to rice dishes, noodles, seafood, and ready-to-eat meals to extend shelf life without affecting taste or texture. Also used in cosmetics to prevent microbial growth in formulations. Investigated for use in biodegradable packaging and medical applications such as drug delivery and wound healing due to its biocompatibility and non-toxic nature.