Exploration of food preservation potential of Syzygium cumini and Actinidia deliciosa seed extracts

S. Sudha Kiran¹ , S. Shalini Devi²

Section:Research Paper, Product Type: Journal Paper
Vol.06 , Special Issue.01 , pp.0-0, May-2019

CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v6si1.00

Online published on May 10, 2019

Copyright © S. Sudha Kiran, S. Shalini Devi . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.  

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Abstract :
Food spoilage is any change in food which makes it inedible. It is a major challenge in retail and food service, hence proper processing and storage practices are required in food industry. The food manufacturers and processors have achieved high level food preservation through several advanced technologies. Food preservation using natural products of less economic importance has gained prominence in the recent times. In the present research work, Moringa oleifera (Drumstick) leaves, Actinidia deliciosa (kiwi) seed powder, Punica granatum (Pomegranate) seed powder, Allium sativum (Garlic) peel powder, Zingiber officinale (Ginger) peel powder, Syzygium cumini (black plum, jamun) seed powder, Citrus sinensis (Orange) peel powder, Allium cepa (Onion) powder, Trapa natans (water chestnut, singhara) peel powder were tested for its antimicrobial activity against four food spoilage organisms. Of all the products tested, water and ethanolic extracts of S. cumini and A. deliciosa seed powders showed maximum inhibition. The MIC of Syzygium cumini and Actinidia deliciosa seed extracts was determined by Agar well diffusion method. Stability of the extracts at various temperature and pH ranges were also evaluated. S.cumini and A. deliciosa seed extracts were incubated at various temperatures (37o C, 40o C, 50o C, 80o C, 121o C) and pH ranges (2, 4, 8, 10, 12). Syzygium cumini and Actinidia deliciosa were stable at different temperatures, and at different pH ranges only A.deliciosa was stable but not S.cumini. Tomato sauce was incubated with the effective seed extracts and checked for its food preservation efficiency.

Key-Words / Index Term :
Food spoilage, Natural Preservatives, Actinidia deliciosa, Syzygium cumini

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