Chuah, Poh Lay (2010) Efficacy of banana (Musa paradisiaca cv. Mysore) inflorescence againts foodborne pathogens in food model system. Universiti Malaysia Sabah. (Unpublished)
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Abstract
Musa paradisiaca cv. Mysore inflorescence was investigated for its potential antimicrobial activity and the efficacy of its isolated fraction was evaluated in different models of food components and food properties in vitro against selected food borne pathogens. The isolated water fraction of methanolic extract exhibited the most potent antimicrobial activity as compared to other fractions, with the inhibition zones of 16.10±0.14 mm, 14.90±0.14 mm, 13.00±0.00 mm and 1l.75±0.35 mm against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes and Vibrio parahaemolyticus respectively. Water fraction showed the lowest Minimum Inhibitory Concentration and Minimum Bactericidal Concentration (MIC : MBC) for Bacillus cereus (8mg/ml : lOmg/ml), Staphylococcus aureus (12mg/ml : 16mg/ml), Listeria monocytogenes (22mg/ml : 26mg/ml) and Vibrio parahaemolyticus (24mg/ml : 27mg/ml) respectively. The results in broth model system indicated that high concentration of proteins (>5%) and oils (>10%) significantly decreased the antimicrobial activity of water fraction by 2 times (p<0.05). However, the addition of starches at concentration up to 30% adds to the water fraction efficacy, whereby the percentage of reduction was Significantly higher (10%) as compared to starch concentrations of 1%. Similarly, high concentration of NaCI (>8%) also aids to the further reduction of Listeria monocytogenes by water fraction, while Staphylococcus aureus is optimally inhibited at low concentration of NaCI(<0.5%). The antimicrobial activity of water fraction was found to be most efficient at pH 4.0. Incubation temperature did not reveal any significant effect on the efficacy of water fraction. Overall, this study has shown that Musa paradisiaca water fraction could be potential source of natural antimicrobials to be used in foods when applied to foods containing a lower levels of proteins and fats, at pH 4.0-7.0, as well as moderate levels of carbohydrates.
| Item Type: | Academic Exercise |
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| Keyword: | Musa paradisiaca cv. Mysore, Foodborne pathogens, Food model system, Banana |
| Subjects: | T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 07 May 2012 16:38 |
| Last Modified: | 23 Oct 2017 11:51 |
| URI: | https://eprints.ums.edu.my/id/eprint/4009 |
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