The use of peel extracts of pomegranate in apple juice as a preservative against Saccharomyces cerevisiae, Lactobacillus plantarum and Alicyclobacillus acidoterrstris

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Rezvanifard Z.; ESHAGHI M.R.; Hasanzadeh S.M.

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Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2019 | Volume:6 | Issue:2 Page(s): 22-33

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Title

The use of peel extracts of pomegranate in apple juice as a preservative against Saccharomyces cerevisiae, Lactobacillus plantarum and Alicyclobacillus acidoterrstris

Author(s)

Rezvanifard Z. | ESHAGHI M.R. | Hasanzadeh S.M. | Issue Writer Certificate

Keywords

Methanolic extract Lactobacillus plantarumQ1

Alicyclobacillus acidoterrestrisQ1

Saccharomyces cerevisiaeQ1

Pomegranate skin extractQ1

Abstract

The aim of this work was to study the influence of pomegranate peel methanol extract on the Lactobacillus plantarum PTCC 1058, Saccharomyces cerevisiae PTCC 5269 and Alicyclobacillus acidoterrestris ATCC 49025 in apple juice. Three different concentration of pomegranate peel extract (250, 500 and 1000 μ g /ml) and control sample were prepared. The samples were stored at 4 ° C for 60 days and acidity, pH value, microbial analysis, brix value were conducted at zero, 30 and 60 days. Physicochemical properties showed that acidity soured and pH decreased with increasing extract concentration. Turbidity was increased and brix value was decreased in storage time. Turbidity amount in 60th day were increased but treatment with 500 μ g /ml had minimum turbidity. These results suggest the potential of pomegranate peel methanol extract as bio preservatives and have effect on decrease of turbidity in apple juice under refrigerated storage.

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APA: Copy

Rezvanifard, Z., ESHAGHI, M.R., & Hasanzadeh, S.M.. (2019). The use of peel extracts of pomegranate in apple juice as a preservative against Saccharomyces cerevisiae, Lactobacillus plantarum and Alicyclobacillus acidoterrstris. JOURNAL OF FOOD MICROBIOLOGY, 6(2 ), 22-33. SID. https://sid.ir/paper/250776/en

Vancouver: Copy

Rezvanifard Z., ESHAGHI M.R., Hasanzadeh S.M.. The use of peel extracts of pomegranate in apple juice as a preservative against Saccharomyces cerevisiae, Lactobacillus plantarum and Alicyclobacillus acidoterrstris. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2019;6(2 ):22-33. Available from: https://sid.ir/paper/250776/en

IEEE: Copy

Z. Rezvanifard, M.R. ESHAGHI, and S.M. Hasanzadeh, “The use of peel extracts of pomegranate in apple juice as a preservative against Saccharomyces cerevisiae, Lactobacillus plantarum and Alicyclobacillus acidoterrstris,” JOURNAL OF FOOD MICROBIOLOGY, vol. 6, no. 2 , pp. 22–33, 2019, [Online]. Available: https://sid.ir/paper/250776/en

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