Extracting and using some preservatives from natural sources as alternatives to industrial preservatives | ||||
| البحوث التطبيقية في العلوم والانسانيات | ||||
| Volume 1, Issue 1, July 2024, Page 149-164 PDF (4.14 MB) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/aash.2024.375743 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Donia Abdel Rahman; Haidy Halafawy; Mariam Mohamed; Mayar Abouda; Menna Rashed; Mona Ali; Nada Judah; Mosad El-ghamry | ||||
| Assistant Professor, Inorganic chemistry Ain Shams University, Faculty of Education, Program Chemistry | ||||
| Abstract | ||||
| Natural preservatives extracted from plants are added to food products to preserve food and prolong their shelf-life, due to their antimicrobial and antioxidant activities. Natural preservative materials from some spices and herbs including clove, thyme, ginger, and rosemary, were extracted using EtOH with concentration of 75% in water, and the effect of extraction time on the extracted yield have been studied at extraction time intervals 0.50, 1.0, 1.50, and 2.0 hours. The results revealed an increase in the extracted yield from clove and thyme with extend the extraction time. The higher percents of clove and thyme extracts amounted to 17.14% and 6.00%, respectively, and obtained after 2 hours of extraction. Whereas rosemary and ginger exhibited the higher extracted yield (30.0% and 7.77%) after 1.0 and 1.5 hours of extraction, respectively. Properties of the extracts of spices and herbs under study in preserving the quality of kareish cheese and extending its shelf-life have been investigated. The results indicated that the addition of clove, ginger, thyme, and rosemary water extract with concentrations 0.50%, 0.25%, 0.75% and 1.0%, respectively, will improve appearance, body texture, flavor of kareish cheese than those of other concentration. Furthermore, the plant water extracts will extend the shelf-life of kareish cheese from 14 to 23 days when stored at the refrigeration temperature (4 ± 2 °C). The higher shelf-lives, 20, 23, 21, and 23 days, were obtained by the clove, ginger, thyme, and rosemary water extracts with concentrations 0.50%, 0.75%, 1.0% and 1.0%, respectively. In vitro antibacterial activities of the thyme and rosemary extracts against Gram - positive bacteria: Staphylococcus aureus (ATCC 25923) and Gram - negative bacteria: Escherichia coli (ATCC 25922) have been evaluated. The results illustrated that the plant extracts behaved as good antibacterial agents towards the screened types of bacteria, and they can be used as natural food preservatives, and to increase the shelf life of food products. | ||||
| Keywords | ||||
| Natural preservatives; spices; extraction; antibacterial activity; shelf-life | ||||
|
Statistics Article View: 111 PDF Download: 69 |
||||
