Natural Preservatives

Background: Natural preservatives are compounds produced by natural ingredients that can suppress bacterial growth and development. Natural preservatives are carried out because most of the preservatives circulating are chemicals and unsafe for the body. One of the natural preservatives is by using garlic extract (Allium sativum L). Objective: This study is aimed to determine the effectiveness of the antibacterial garlic (Allium sativum L) as a natural preservative in fresh African catfish (Clarias gariepinus). Method: This research used the Pour Plate iroculation method. African catfish (Clarias gariepinus) which is soaked with garlic (Allium sativum L) with a concentration of 7%, 14% and 21% for 30 minutes, then the fish will be kept at room temperature with a storage period of 24 hours and 48 hours and calculated growth in bacterial numbers with the Colony counter. Result: Based on the research result, it was found that garlic extract (Allium sativum L) can obstruct the effectiveness of antibacterial in African catfish (Clarias gariepinus) at a concentration of 14%.

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Innovative Seafood Preservation Technologies: Recent Developments

Animals ◽

10.3390/ani11010092 ◽

2021 ◽

Vol 11 (1) ◽

pp. 92

Author(s):

Michael G. Kontominas ◽

Anastasia V. Badeka ◽

Ioanna S. Kosma ◽

Cosmas I. Nathanailides

Keyword(s):

Unsaturated Fatty Acids ◽

Life Extension ◽

Processing Technologies ◽

High Quality Protein ◽

Recent Developments ◽

Seafood Products ◽

Fishery Products ◽

Food Commodities ◽

Fish And Fishery Products ◽

Natural Preservatives

Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.

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Potential Application of Ziziphora Clinopodioides Essential Oil and Nisin as Natural Preservatives Against Bacillus Cereus and Escherichia Coli O157: H7 in Commercial Barley Soup

Journal of Food Safety ◽

10.1111/jfs.12257 ◽

2016 ◽

Vol 36 (4) ◽

pp. 435-441 ◽

Cited By ~ 17

Author(s):

Yasser Shahbazi ◽

Nassim Shavisi ◽

Ehsan Mohebi

Keyword(s):

Escherichia Coli ◽

Essential Oil ◽

Bacillus Cereus ◽

Potential Application ◽

Escherichia Coli O157 ◽

Natural Preservatives

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Effect of Natural Preservatives on Chemical Changes Related to Quality and Shelf Life in Processed Aquatic Foods

Innovative Technologies in Seafood Processing ◽

10.1201/9780429327551-11 ◽

2019 ◽

pp. 219-241 ◽

Cited By ~ 1

Author(s):

Santiago P. Aubourg

Keyword(s):

Shelf Life ◽

Chemical Changes ◽

Natural Preservatives ◽

Quality And Shelf Life

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Effect of Pasteurized Low Acidic Indigenous Beverages Produced in Northern Cameroon on Germination of Bacillus and Geobacillus Spores Species

International Journal for Research in Applied Sciences and Biotechnology ◽

10.31033/ijrasb.8.2.7 ◽

2021 ◽

Vol 8 (2) ◽

pp. 52-62

Author(s):

James Ronald Bayoï ◽

François-Xavier Etoa

Keyword(s):

Bacillus Subtilis ◽

Incubation Time ◽

Spore Germination ◽

Inhibitory Effect ◽

Geobacillus Stearothermophilus ◽

Northern Cameroon ◽

Natural Preservatives ◽

Acidic Beverages ◽

Good Hygiene ◽

Spore Forming Bacteria

The present study aimed to investigate the influence of three commercially available traditional acidic beverages on spore germination. “Foléré”, red “té” and white “mpedli” sorghum beers have been produced at the laboratory scale assisted by experimented producers, and pH of samples were adjusted at 2.01, 2.63 and 2.8 respectively, then they were pasteurized. The samples produced were tested on four spore-forming bacteria (Bacillus cereus, Bacillus megapterium, Bacillus subtilis and Geobacillus stearothermophilus) and germination was assessed both on culture plate media and by loss of optical density (OD) methods. The results obtained showed that “foléré” at pH 2.01, and both indigenous sorghum red beer at pH 2.63 and white beer at pH 2.8 were effective on spore germination, and efficacy significantly increase (p < 0.05) with the incubation time. The presence of alcohol in the pasteurized white (2.43 %) and red (4.7 %) sorghum beers has significantly (p < 0.05) improved the anti-germinating activity compared to the non-alcoholic “foléré” beverage. The sensitivity of B. cereus and B. subtilis was positively and significantly correlated (r = 0.880; p < 0.01) likewise the sensitivity of B. megapterium and G. stearothermophilus (r = 0.725; p < 0.05), and the activity of traditional white and red sorghum beers was found to be very significant (p < 0.05) for each couple respectively. The loss of OD showed an inhibitory effect of indigenous beverages germination and exhibited a microcycle on all tested spore-forming bacteria. It was concluded that if the good hygiene and manufacturing practices were applied for production of indigenous beverages, they might easily be used as natural preservatives and for prevention of gastroenteritis induced by germination and outgrowth of spore-forming bacteria like B. cereus.

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