Solanum Lycopersicum Phenotypes Juice Food Preservative Potentials: Its Antimicrobial Investigation

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Oduwaiye Julianah Moyinoluwalogo; Dan-Ologe Iyabo Adebowale; Obadipe John Abiodun; Ayanshina Oluwamuyiwa Anthony

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF MEDICINAL PLANTS AND BY-PRODUCTS Year:2022 | Volume:11 | Issue:2 Page(s): 239-251

Download Full-Text

View:

Download:

Cites:

Information Journal Paper

Title

Solanum Lycopersicum Phenotypes Juice Food Preservative Potentials: Its Antimicrobial Investigation

Author(s)

Oduwaiye Julianah Moyinoluwalogo | Dan-Ologe Iyabo Adebowale | Obadipe John Abiodun | Ayanshina Oluwamuyiwa Anthony | Issue Writer Certificate

Keywords

Food preservatives

Solanum lycopersicum

Microbial count

Antimicrobial Susceptibility Test

Sensory evaluation

Abstract

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< 0.05) decrease in the total microbial load alongside 24-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 (16.2 ± 0.40 mm), and Staphylococcus aureus (12.0 ± 0.25 mm) and Bacillus subtilis (1.5 ± 0.20 mm) respectively. Averagely, very good sensory qualities (colour, odour and general acceptability) were recorded within 24 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.

Multimedia

No record.

Cites

No record.

References

No record.

Cite

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans