Application of Lipid Fractions of Indigenous Spices in Unpasteurized Fruit Juices System: Increase Storage Expectancy

Authors: Mehboob A*, Rafique A and Abbas T

DOI: 10.23880/oajmb-16000182

Volume 6, Issue 1

Abstract

Because of rise in the demand of fresh produce and their products, consumers select safe and natural preservatives over chemical ones. Hence the point of this examination was to investigate the antimicrobial analysis of lipid fractions against microbial contaminants in fruit juices vended in University of Karachi. Eight different juices were collected and ethanolic and methanolic extract of four different lipid fractions were used to test the antimicrobial activity to ensure the food safety. The uncountable microbial load (log 2.653) were decreased to less than half of its initial count with a significant difference (P<0.05). Ethanolic and methanolic lipid fractions showed promising results in tested juice environment with as high as 99.775% reduction. The tested lipid fractions exhibited significant antimicrobial activity on the selected fruit juices that have acidic pH. Therefore, we propose the application of culinary lipid fractions in fruit juices as natural alternatives to extend their shelf lives.

Keywords: Antimicrobial Activity; Coriandrum Sativum; Foeniculum Vulgare; Laurus Nobilis; Nigella Sativa; Preservatives

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