Solanum Lycopersicum Phenotypes Juice Food Preservative Potentials: Its Antimicrobial Investigation
- سال انتشار: 1401
- محل انتشار: مجله گیاهان دارویی و محصولات فرعی، دوره: 11، شماره: 2
- کد COI اختصاصی: JR_JJMPB-11-2_012
- زبان مقاله: انگلیسی
- تعداد مشاهده: 73
نویسندگان
Department of Biology, Federal College of Education, Osiele, Abeokuta
Department of Biology, Federal College of Education, Osiele, Abeokuta
Department of Biology, Federal College of Education, Osiele, Abeokuta
Department of Biochemistry, Faculty of Basic Medical Sciences, College of Medicine, University of Lagos, P.M.B ۱۲۰۰۳, Lagos State, Nigeria
چکیده
Consumers’ increasing awareness of the health implication of synthetic food preservatives alongside the perceived benefits of natural food additives calls for the search for natural food preservatives as an alternative. This study employed total microbial counts, antimicrobial susceptibility test and sensory evaluation methods to investigate meat preservative potential of lyophilized Solanum lycopersicum L. (Tomato) phenotypes’ juice organic solvent extracts in comparison to other preservative methods including salting and boiling. The findings revealed significant (P< ۰.۰۵) decrease in the total microbial load alongside ۲۴-hour microbial growth lag in meat treated with the Tomato juice in comparison to untreated (control) and salted meat; but increase as compared to boiled meat. Relative to other tomato phenotypes extracts, the ethyl acetate extract of ripe round-undulated Tomato (YRR) and ethanolic extract of ripe elongated Tomato (HER) exhibited the highest inhibitory potential against Staphylococcus aureus (۱۶.۲ ± ۰.۴۰ mm), and Staphylococcus aureus (۱۲.۰ ± ۰.۲۵ mm) and Bacillus subtilis (۱.۵ ± ۰.۲۰ mm) respectively. Averagely, very good sensory qualities (colour, odour and general acceptability) were recorded within ۲۴ hours for the Tomato juice treated meat as well as boiled meat. A time-dependent decrease in the overall sensory qualities was observed for all the preservative treatments. Our results have highlighted the preservative potential of lyophilized S. lycopersicum juice. Most importantly, it offers comparably better preservation potential than salting method.کلیدواژه ها
Food preservatives, Solanum lycopersicum, Microbial count, Antimicrobial Susceptibility Test, Sensory evaluationاطلاعات بیشتر در مورد COI
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