Abstract

The present study evaluated the antioxidant (AA), antimicrobial and preservation effects of five plant derived natural products viz., Rosmarinic Acid (RA), p-Coumaric Acid (pCA), Trans-Cinnamic Acid (TCA), Hydroxyphenyllactic Acid (HPA) and Caffeic acid (CA) along with synthetic compounds (Ascorbic acid, gallic acid, citric acid and BHA) on fresh cut apple slices. Antimicrobial efficacy of these compounds against Bacillus licheniformis, Pseudomonas vulgaris, Shigella boydii, Salmonella typhi, Staphylococcus aureus, Listeria monocytogenes and Escherichia coli was found to be concentration dependent with the maximum inhibition observed at 500 microg mL(-1). A considerable AA potential of these compounds was observed in in vitro based assay system, with RA exhibiting significantly higher effect than the other compounds at 500 microg mL(-1). Furthermore the compounds at 500 microg mL(-1) significantly reduced the browning, maintained the acidic pH and restricted growth of L. monocytogenes even after 10 days of treatment. Ethanol accumulation in fresh cut apple slices increased significantly throughout the experimental period. Over all RA exhibited maximum effect in all the food preservation parameters studied suggesting that it has synchronized food protection effect and can be recommended as food additive.

Links

Aggregator Full Text

Authors

Hakkim FL, Mathiraj , Essa MM, Arivazhagan G, Guizani N, Hyuk S

Institution

Department of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University, Oman.

Source

Pakistan journal of biological sciences: PJBS 15:1 2012 Jan 1 pg 10-8

MeSH

Anti-Infective Agents
Antioxidants
Ascorbic Acid
Biological Agents
Butylated Hydroxyanisole
Caffeic Acids
Cinnamates
Citric Acid
Coumaric Acids
Depsides
Ethanol
Food Preservatives
Fruit
Gallic Acid
Hydrogen-Ion Concentration
Listeria monocytogenes
Malus

Pub Type(s)

Evaluation Studies
Journal Article

Language

eng

PubMed ID

22530437