首页|Use of Centella asiatica extract in reducing microbial contamination and browning effect in fresh cut fruits and vegetables during storage: A potential alternative of synthetic preservatives
Use of Centella asiatica extract in reducing microbial contamination and browning effect in fresh cut fruits and vegetables during storage: A potential alternative of synthetic preservatives
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
The study was focused on the effectiveness of Centella asiatica extract in microbial reduction and retarding browning formation of the samples obtained from fresh-cut fruits and vegetables (FCFV) during room temperature displayed (RTD) and chilled storage (CS). The microbial and color analyses were done in hour-basis (room temperature displayed) and daily basis (chilled storage). Candida albicans (6.77 log CFU/mL), Bacillus cereus (6.34 log CFU/mL), Escherichia coli O157:H7 (6.46 log CFU/mL) and Aspergillus niger (5.34 log CFU/mL) were specifically inoculated in apple, potato, lettuce, and pineapple, respectively. In room temperature displayed samples, the population of survival microorganisms ranged from 4.44 to 6.90 log CFU/g. In chilled stored samples, only A. niger was survived in chilled pineapple (3.00 log CFU/g) when storage end. Browning indexes in room temperature displayed and chilled stored samples ranged from 8.06 to 9.26 and 5.00 to 12.68, respectively. In short, low temperature and sufficient extract-treated periods may effectively inhibit microbial growth and browning index to prevent quality deterioration of fresh-cut fruits and vegetables.
Centella asiaticaFresh-cut fruits and vegetablesMicrobial reductionBrowning index
Ramli, Suzita、Desa, Shakinaz、Chen, Sook Ngoh、Wong, Jun Xian
展开 >
Sultan Idris Educ Univ, Fac Sci & Math, Dept Biol, Tanjong Malim 35900, Perak Darul Rid, Malaysia
Univ Tunku Abdul Rahman, Fac Sci, Dept Allied Hlth Sci, Kampar 31900, Perak Darul Rid, Malaysia
NSTL
Elsevier
