CHEMICAL AND MICROBIOLOGICAL EVALUATION OF BLACK PEPPER AS A NATURAL FOOD PRESERVATIVE | ||||
| Menoufia Journal of Agricultural Biotechnology | ||||
| Article 4, Volume 9, Issue 8, August 2024, Page 125-136 PDF (604.84 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjab.2024.313468.1021 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed A. Habib1; Sameh Fahim2; Abdelaleem Mahmoud Abdelaleem  3
| ||||
| 1Agri. Biochemistry Dept., Fac. Agri, Menoufia University, Egypt. | ||||
| 2Agri. Microbiology, Botany Dept., Fac. Agri., Menoufia Univ., Egypt. | ||||
| 3Biochemistry. Agri, Menoufia University, Egypt | ||||
| Abstract | ||||
| Now, in industrial food production usually use of preservatives is common practice. Hence, there is growing concern among consumers among the harmful effects of various chemical preservatives. As a result, there is an increasing demand for foods that has undergone a few or no processing. Recently, there are considerable interest in finding alternatives to chemical preservatives for use in such industries in the natural forms. Possible solutions include the use of natural ingredient from plant extracts as antioxidant and antimicrobial agents. This paper provides a practice solution for the replacement of artificial preservatives by natural traditional chemical compounds in some meat products. While concentrated piperine approximately of 95% extracted from black pepper species (Piper nigrum) was investigated as a natural preservative against the foodborne bacteria associated with two types of protein products (meat and chicken luncheon) collected from local market. The black pepper antimicrobial characteristics on some spoilage microorganisms was studied in two famous Egyptian companies. The chemical composition of crude luncheons was quite significantly different in moisture and pH, while total fats and proteins had high significant differences at (p < 0.05). The total bacterial counts in the first days after black pepper addition were decreased and showed high significant differences (p < 0.001) for the two types of luncheons (chicken and beef) in the two companies, and the addition of piperine was more effective from the grinded or complete black pepper seeds on the total bacterial counts which decreased the limits of studied product from 3.4×102 to 8.5×102 cfu after 96 hours. Moreover, a significant negative correlation with inverse relationship between the piperine addition and the total bacterial counting during the time taken for the luncheon to spoil. In addition, black pepper as spices help to preserve as well as improve the shelf life of luncheons items. The static contact and shelf life measurements were performed as a function of time in order to investigate the biochemical properties of the luncheons samples especially those treated with the piperine formula to be more effective as a preservative due to its greater degree of spicy in the Scoville scale (higher pungency content) and better penetration into the luncheon manufactures. | ||||
| Keywords | ||||
| Black pepper; Piperine; Luncheon; Natural preservatives | ||||
|
Supplementary Files
|
||||
|
Statistics Article View: 295 PDF Download: 175 |
||||
