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.

Background & aim: Due to the resistance of microorganisms to antibacterial agents, efforts are being made by researchers to replace the plant natural substances with antimicrobial properties and lower side effects. The aim of this study was hydro alcoholic extract of Malva sylvestris as a food preservative with some microorganisms, which further cause contamination of food products Methods: The present experimental laboratory study was conducted in 2016. Several experiments, such as gel diffusion and MIC and MLC measurements were performed to evaluate the storage properties of nutrients by a number of microorganisms that are more likely to contaminate food with Malva sylvestris extract. After preparing the hydro alcoholic extract, it was applied to the culture medium containing tomato juice, grapefruit juice, pineapple juice and wheat flour, which were infected with Staphylococcus aureus, Escherichia coli, Candida albicans and Aspergillus Niger. Correspondingly, the minimum growth inhibitory concentration and the minimum lethal concentration of extract as well as sodium benzoate were measured on above microorganisms and then the diameter of the growth inhibition zone of extract was compared with standard antibiotics. The collected data were analyzed using descriptive statistical tests, i. e. the average of tables and graphs. Results: The present study indicated that at concentrations of 1, 2, 4, 8, and 16 mg/mm of the extract, the diameter of the growth inhibition zone for S. aureus is equal to,6, 12, 15, 18, and 20 respectively but growth aura was observed for E. coli. On the other hand the MIC and MBC of extract at concentrations of 1, 2, 4, 8, and 16 against Aspergillus niger and Candida albicans was 25, 31, and 125 mg/ml. however, the growth of all microorganisms against sodium benzoate at a concentration of 2 mg / mm was stopped and the diameter of the growth inhibition zone was observed from 20 to 28 mm. . Conclusion: The results indicated that this extract in combination with chemical additives contaminated with S. areus revealed a high retention effect, but substances contaminated with E. coli had no effect on them. Also, this extract had a good effect on foods contaminated with fungi, but compared to sodium benzoate, this extract had less effect on all microorganisms. However, we hope that in the future, with more work being done on this plant can be used as a suitable alternative to food storage instead of chemical additives.

Objective(s): A remarkable growing effort has been conducted by several researchers to fabricate food packaging materials which are able to protect foodstuffs and enhance their shelf-life from food-borne pathogens and fungal attack which causes great damage to the food industries. Recent studies has focused on the potential applications of nano-metal oxides in food packaging area. Methods: This study reviews the latest trends and research results concerning the application of chitosan films containing some important nano-metal oxides as appropriate materials for food applications. Results: Nano-metal oxides including zinc oxide, magnesium oxide, titanium dioxide, copper oxide, iron oxide, silicon dioxide, and silica are the most common nano-metal oxides that incorporated into the chitosan film for improving its antimicrobial, physical, mechanical, and thermal properties. Conclusions: The reviewed nano-metal oxides may have positive implications for food industries, particularly in the area of food packaging based on nanoparticles to improve the physic-mechanical properties and also quality shelf-life parameters of foodstuffs.