Abstract
The family of Piperaceae contains the species P. cubeba L., which has been used as a spice in countries such as Malaysia, Indonesia, India, Morocco, and Europe. A previous study has shown that crude extracts of tailed pepper (P. cubeba L.) have antimicrobial activities against foodborne pathogens species. The excellent antimicrobial activity of P. cubeba L. berries extract makes it suitable for use as a natural preservative or sanitizer in the food. The aim of this study was to evaluate the effect of the P. cubeba L. berries extract on microbial population in tofu. The tofu samples were cut into small pieces and mixed thoroughly to ensure the homogeneity of natural microflora. Ten grams of the samples were immersed in 20 mL varying concentrations of P. cubeba L. extract; 0.00%, 0.05%, 0.50% and 5.00% for 1, 2 and 4 hrs at room temperature (23±2°C) with the agitation of 50 rpm. At 1, 2 and 4 hrs the numbers of total plate count (TPC), Bacillus cereus, coliform and Escherichia coli were counted. The result shows that a reduction of at least 3 Log10 CFU/g of TPC, Bacillus cereus., coliform and E. coli in tofu samples was observed when the samples were treated with 0.50% extract for four hours. The result suggested that P. cubeba L. berries extract can be used as a natural preservative to reduce the microbial load in raw food.
Highlights
The actual challenge faced by the food industry is addressing consumers’ concern regarding food safety, quality and conservation of foods
The apparent antimicrobial activities of P. cubeba L. extract could be exploited for use as a natural preservative or sanitizer (Junqueira et al, 2007; Khan and Siddiqui, 2007; Aneja et al, 2010; Parvez et al, 2010; Nahak and Sahu, 2011; Al-Tememy, 2013; Alsaid et al, 2013)
The tofu samples used in the present study were purchased from the local market near Universiti Putra Malaysia (UPM), Sri Kembangan, Selangor, on August 2018 and taken to the laboratory of Natural Product, Institute of Bioscience, Universiti Putra Malaysia (UPM), where immediate microbiological analysis was performed
Summary
The actual challenge faced by the food industry is addressing consumers’ concern regarding food safety, quality and conservation of foods. This is done by limiting the use of synthetic chemical additives (Negi, 2012). A wide variety of plant products have been evaluated to determine the feasibility of using natural antioxidants to preserve and improve the overall quality of food products, especially meat and meat by-products (Shah et al, 2014). The apparent antimicrobial activities of P. cubeba L. extract could be exploited for use as a natural preservative or sanitizer (Junqueira et al, 2007; Khan and Siddiqui, 2007; Aneja et al, 2010; Parvez et al, 2010; Nahak and Sahu, 2011; Al-Tememy, 2013; Alsaid et al, 2013)
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