Abstract
In the present investigation, comparison of antimicrobial activities of different spices, Curcuma longa, Zingiber officinale, and Mentha arvensis, and medicinal herbs, such as Withania somnifera, Rauvolfia serpentina, Emblica officinalis, Terminalia arjuna, and Centella asiatica, was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water) were used and extracts were examined against Bacillus cereus, Serratia sp., Rhodotorula mucilaginosa, Aspergillus flavus, and Penicillium citrinum isolated from juices. Extracts from the medicinal herb and spices have significant activity. B. cereus was the most sensitive and R. mucilaginosa was the most resistant among the microorganisms tested. Ethanolic and methanolic extract of C. asiatica displayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices.
Highlights
Emergence of new technologies in food preservation leads to a reduction in the levels of preservatives and promotes the use of “naturally derived antimicrobials of animal, plants, and microbial origin [1]
The dietary herb and spices are used as food additives in foods to improve the sensory characteristics of food and to increase the shelf life by reducing or eliminating survival of pathogenic bacteria [2]
The present study revealed that the organic extracts provided more powerful antimicrobial activity compared to aqueous extracts
Summary
Emergence of new technologies in food preservation leads to a reduction in the levels of preservatives and promotes the use of “naturally derived antimicrobials of animal, plants, and microbial origin [1]. Antimicrobial compounds derived from plants were used for centuries in food preservation. About 250 to 500 thousand plant species are estimated to exist on the planet and only between 1 and 10% of them are used as food by humans and other animals [4]. Spices and herbs used in foods as flavoring agents, in addition to enhancing flavors, were used as folk medicines and food preservatives. Spices and herbs extend the shelf life of foods by restricting rancidity through their antioxidant activity or through their bacteriostatic and bactericidal activity [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
