Antimicrobial effect of Annatto pigment against Bacillus cereus, Salmonella enteritidis and Vibrio parahaemolyticus

Background and Aim : Background: Over the past two decades, the disadvantages of synthetic dyes that are widely used in the food industry have been proven. The most important side effects of using these synthetic dyes are carcinogenicity, weakened immune system, urticaria, allergies, and decreased IQ. Therefore, in recent years, many efforts have been made worldwide to find natural pigments as an alternative to these synthetic dyes. Natural pigments do not have the effects of synthetic dyes, and in addition, various studies have shown their positive effects on public health. Annatto is one of these natural and safe pigment, which is composed of two components, Bixin and Norbixin, and has anti-mutation, anti-cancer and therapeutic properties. Methods : In this study, Norbixin was used (water-soluble component of Annatto). To evaluate the antimicrobial effect, two methods of well diffusion and disk diffusion at different concentrations of Norbixin were used against Bacillus cereus (ATCC ۱۱۷۷۸), Salmonella enteritidis (PTCC ۱۲۹۱) and Vibrio parahaemolyticus (ATTC ۱۷۸۰۲). Results : The results of disk diffusion method and well diffusion showed that this pigment has a strong inhibitory effect on both Vibrio parahaemolyticus (۲۲۰ mm) and Bacillus cereus (۲۲۳ mm). However, it showed a weak inhibitory effect on Salmonella enteritidis.Conclusion : The results of the present study showed that Annatto pigment has a good inhibitory effect on both gram-positive and gram-negative bacteria. Considering that Annatto is natural and safe and also it’s anti-cancer, antioxidant and therapeutic properties have been proven; therefore, this pigment can be used both as a natural pigment and as a natural preservative in various foods.

کلیدواژه ها:

Annatto ، Antimicrobial ، Bacillus cereus ، Natural preservative