## 1 Introduction  
Food spoilage by fungi, yeasts and bacteria is a major problem in food production, and it considerably impacts the price and availability of the food [1]. The use of synthetic and chemical antibacterial and antifungal compounds and food preservatives is considered as one of the ancient methods for reducing foodborne pathogens and contamination. The addition of synthetic antioxidant and antimicrobial food preservatives is an active way for storage to slow down food alteration and oxidation [2]. Nevertheless, due to increasing confirmation of the dangerous properties of synthetic food additives, there is constant pressure from consumers to decrease the quantity of these chemicals in food [3] and deliver minimally processed foodstuffs without compromising food preservation, safety and quality [4]. Thus, other sources of nontoxic, bioactive and suitable natural food preservatives need to be discovered and investigated, such as plant secondary metabolites, phytochemicals and volatile oils or essential oils (EOs). A new approach to prevent and avoid the proliferation of microorganisms or protect food from oxidation is the use of EOs as antifungal, antibacterial and antioxidant preservatives. The potential application of EOs as functional components in drinks and beverages is gaining force because of growing anxiety about possibly dangerous and toxic synthetic additives [5; 6]. Within the context of the extensive variety of the aforementioned foodstuffs, a collective need is the accessibility of phytochemical extracts and EOs with an agreeable flavor or scent associated with a conserving effect and that can avoid lipid alteration, oxidation and contamination by food spoilage microorganisms and pathogens [7; 8; 9]. Therefore, there has been growing attention to the discovery and investigation of safe, effective and natural antioxidant bioactive molecules because they can defend the human body from free radicals and delay the development of several chronic or acute illnesses [10]. The antimicrobial molecules found in aromatic and medicinal plants are of interest because multidrug resistant bacteria are now becoming a global community health alarm, particularly in terms of foodborne infections and nosocomial contaminations [11; 12; 13]. Several studies have reported antiseptic, anti-inflammatory, wound-healing, analgesic, antioxidant and free radical-scavenging activities [14] from aromatic and medicinal plants, herbs, spices and EOs and, in most cases, a direct food-related application has been verified [15]. The _Eucalyptus_ genus is a tall shrub belonging to the family of Myrtaceae. Although some papers about _Eucalyptus globulus_ essential oils (EGEOs) have been done [16; 17; 18; 19; 20], only a limited of them estimated _Eucalyptus_ oil's effect against pathogens and food spoilage species [7]. In spite of the well-reported _in vitro_ antibacterial and antifungal effects, food manufacturing has used _Eucalyptus_ EOs principally as flavoring agents. Consequently, the application of EOs and phytochemical extracts as natural food additives has been restricted [16]. Despite the great efficacy of EOs and their phytochemical compounds against food-related and spoilage pathogens with _in vitro_ methods, a similar result in a food matrix is only accomplished with a greater dose of EOs [3]. This statement suggests a sensorial and organoleptic influence from changing the ordinary flavor of the food and beverages by surpassing suitable taste thresholds [7]. Therefore, to reduce the dose of EO in a real juice matrix, studies on the associated effect of EOs with traditional conservation methods such as heat processing are required. In the current research, the chemical composition of EGEO was analyzed with gas chromatography-mass spectrometry (GC-MS). Then, the _in vitro_ antioxidant effect was carried out using DPPH radical scavenging and metal ion chelating activity.