Citral is a vital natural flavouring agent that is used in beverages, foods, and cosmetics. However, due to its chemical instability in acidic environments, its application domain is limited. For decades, inhibiting Citral Market degradation has been a long-standing industrial issue and a difficult task. The traditional methods of preventing citral degradation, such as lowering the temperature, neutralising the pH, and removing oxygen, all have one or more limitations. Antioxidants are also used to prevent citral degradation, but their use is limited due to their noncommercial availability, high cost, and lengthy extraction process.