Solanum Lycopersicum Phenotypes Juice Food Preservative Potentials: Its Antimicrobial Investigation

Document Type : Research Paper

Authors

1 Department of Biology, Federal College of Education, Osiele, Abeokuta

2 Department of Biochemistry, Faculty of Basic Medical Sciences, College of Medicine, University of Lagos, P.M.B 12003, Lagos State, Nigeria

3 Department of Chemical Sciences, College of Natural and Applied Sciences, Crescent University Abeokuta, Ayetoro Road, Lafenwa, P.M.B. 2104, Sapon, Abeokuta, Ogun State, Nigeria

Abstract

Consumers’ increasing awareness of the health implication of synthetic food preservatives alongside the perceived benefits of natural food additives calls for the search for natural food preservatives as an alternative. This study employed total microbial counts, antimicrobial susceptibility test and sensory evaluation methods to investigate meat preservative potential of lyophilized Solanum lycopersicum L. (Tomato) phenotypes’ juice organic solvent extracts in comparison to other preservative methods including salting and boiling. The findings revealed significant (P< 0.05) decrease in the total microbial load alongside 24-hour microbial growth lag in meat treated with the Tomato juice in comparison to untreated (control) and salted meat; but increase as compared to boiled meat. Relative to other tomato phenotypes extracts, the ethyl acetate extract of ripe round-undulated Tomato (YRR) and ethanolic extract of ripe elongated Tomato (HER) exhibited the highest inhibitory potential against Staphylococcus aureus (16.2 ± 0.40 mm), and Staphylococcus aureus (12.0 ± 0.25 mm) and  Bacillus subtilis (1.5 ± 0.20 mm) respectively. Averagely, very good sensory qualities (colour, odour and general acceptability) were recorded within 24 hours for the Tomato juice treated meat as well as boiled meat. A time-dependent decrease in the overall sensory qualities was observed for all the preservative treatments. Our results have highlighted the preservative potential of lyophilized S. lycopersicum juice. Most importantly, it offers comparably better preservation potential than salting method.

Keywords

References

  1. Lulietto M.F., Sechi P., Borgogni E., Cenci-Goga B.T. Meat Spoilage: A critical review of a neglected alteration due to ropy slime producing Bacteria. Italian J Animal Sci. 2016;14:316-326.
  2. Shori A.B. Awareness and knowledge about food spoilage and principles of food preservation among Saudi women in Jeddah. J Food Microbiol saf. Hyg. 2017;2:120
  3. Gram L, Rawn L, Rasch M, Brahn JB, Christensen  AB, Gwskov M.  Food spoilage interactions between food spoilage bacteria. Int J Food Microbial. 2002;78:79-97.
  4. Addis M, Sisay D. A review on major food borne bacterial illnesses. J Tropical Diseases. 2015;3:176.
  5. Sharma R., Garg P., Kumar P., Bhatia S., Kulshrestha S. Microbial fermentation and its role in quality improvement of fermented foods. Fermentation. 2020;6:106.
  6. Amit S.K., Uddln M.M., Rahman R., Islam R.S.M., Khan S.M. A review on mechanisms and commercial aspects of food preservation and processing. Agric and Food Secur. 2017;6:51.
  7. Rawat S. Food spoilage: Microorganisms and their prevention. Asian J Plant Sci and Res. 2015;5:47-56
  8. Bondi M., Laukova A., de Niederhausern S., Meissi P., Papadopoulou C. Natural preservatives to improve food quality and safety. J Food Quality. 2017;1090932:3.
  9. Abdulmumeen HA, Ahmed NR, Agboola RS. Food: its preservatives additives and applications. International J Chem and Biochemical Sci. 2012;1:36-47.
  10. Hammond S.T., Brown J.H., Burger J.R., Flanagar T.P., Fristoe T.S., Mercado-Silva N, Nekola JC, Okie J. Food spoilage, storage and transport: implications for a sustainable future. Bioscience. 2015;65:758-768.
  11. Davidson P.M., Taylor M.T. Chemical preservatives and natural compounds. In: Doyle P, Beuchat LR, Montville TJ (eds.) Food microbiology: fundamentals and frontiers. American Society for Microbiology press, Washington DC. 1997;520-556.
  12. Pereira R.N., Teixeira J.A., Vicente A.A., Cappato L.P., Ferreira d-SMV, Rocha Rd-S, da Cruz AG. Ohmic heating for the diary industry: a potentential technology to develop pro-biotic diary foods in association with modifications of whey protein structure. Curr Opin Food Sci. 2018;22:95-101.
  13. Kumar A. Food preservation: traditional and modern techniques. Acta Scientific Nutritional and Health. 2019;3:45-49
  14. Adithya S., Muthamilselvin P., Ponnusamy S.K., Ashishkapoor. Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages, and spices: a review. Environmental Chemistry letters. 2020;1-21.
  15. Kumari K.P.V., Alchila S., Rao S.Y., Devi R.B. Alternative to artificial preservatives. Sys Rev Pharm. 2019;10:99-102.
  16. Campelo MCS, Medeiros JMS, Silva JBA. Natural products in food preservation. International Food Res J. 2019;26:41-46.
  17. Faraja D.G., Jiheng L., Wenhua M., Jinghu X., Fedrick C., Meiling C., Shaimaa R.H. Antimicrobial properties and mechanism of action of some plant extracts against food pathogens and spoilage micro-organisms. Front Microbiol. 2018;9:1639.
  18. Romika D., Neeraj K.A. Efficacy of plant antimicrobials as preservatives in food preservation. From basics to advanced technologies. Published IntechOpen. 2019;83440.
  19. Aurelia M.P., Aneta P., Georgescu C., Violeta T., Neli K.O., Endre M. An overview of natural antimicrobials role in food. European J Medicinal Chem. 2018;143:922-935.
  20. Aminu D., Kingimi M. Varietal Evaluation of Tomato (Lycopersicum lycopersicon L.) H. Karst varieties resistant to root- knot Nematode (Meloidogyne spp.) in the Sudan Savannah of Nigeria. J Agric Eco, Environment and Social Sci. 2015;1:124-169.
  21. Rashi M.S.A., Basam B.M., Istabreq M.A., Muhammed A.S., Dalal A.A.S. In vitro antibacterial activity of Solanum lycopersicum extract against some pathogenic bacteria. Food Sci and Quality Management. 2014;27:12-17.
  22. Umar M., Zubairu A., Hamisu H.S., Mohammed I.B., Oko J.O., Abdulkarim I.M., Salisu A., Yaya A.A., Aliko A.A. Evaluation of phytochemical and in vitro antimicrobial effects of Solanum lycopersicum Linn. (Tomato) on oral thrush and human cariogenic pathogens. J Advances in Medical and Pharmaceutical Sci. 2016;11:1-9.
  23. Gul S., Safdar M. Proximate Composition and Mineral Analysis of Cinnamon. Pakistan J Nutrition. 2009;8:1456-1460.
  24. Barnett H.L., Hunter B.B. Illustrated genera of imperfect Fungi. 3rd edition, Burgess publishing Co. Minnaepolis. 1972; p.241
  25. Irobi O.N. Antibiotic properties of ethanol extract of Chromolaena odorata (Asteriaceae). International J Pharmacognosy. 1997;35:111-115
  26. Patel J.B., et al. CLSI. Performance standards for antimicrobial susceptibility testing. 27th edition. CLSI supplement M 100. Wayne, PA: Clinical and Laboratory Standards Institute. January. 2017.
  27. Ayinde F.A., Bolaji O.T., Abdus-Salaam R.B., Osidipe O. Functional properties and quality evaluation of Kokoro”  blended with Beniseed Cake Sesame indicum. African J Food Sci. 2012;6:117-123.
  28. Nazir F., Rehana S., Nargis Y., Mohsin B., Naik H.R., Syed ZH. Natural antimicrobials for food preservation. J Pharmacognosy and phytochemistry. 2017;6:2078-2082.
  29. Clarence S.Y., Obinna C.N., Shalom N.C. Assessment of bacteriological quality of ready to eat food (Meat pie) in Benin City Metropolis, Nigeria. African J Microbiology Res. 2009;3:390-395.
  30. Okonko I.O., Adejoye O.D., Ogunnusi T.A., Fajobi E.A., Shittu O.B. Microbiological and physiochemical analysis of different water samples used for domestic purposes in Abeokuta and Ojota, Lagos State, Nigeria. African J Biotechnology. 2008a;7:617-621.
  31. Okonko I.O., Ogunjobi A.A., Fajobi E.A., Onoja B.A., Babalola E.T., Adedeji A.O. Comparative studies and microbial risk assessment of different ready-to-eat frozen sea-foods processed in Ijora-Olopa, Lagos State, Nigeria. African J Biotechnology. 2008;7:2898-2901.
  32. Okonkwo I.O, Ogunjobi AA, Adejoye OD, Ogunnusi TA, Olasogba MC. Comparative studies and microbial risk assessment of different water samples used for processing frozen foods in Ijora Olopa, Lagos State. Nigerian African J Biotechnology. 2008;7:2902-2907.
  33. Okonkwo I.O., Ogunnusi T.A., Ogunjobi A.A., Adedeji A.O., Adejoye O.D., Babalola E.T., Ogun A.A. Microbial studies on frozen shrimps processed in Ibadan and Lagos, Nigeria. Sci Res and Essay. 2008;3:537-546.
  34. Holds G., Pointon A., Lorimer M., Kiermeier A., Raven G., Sumner J. Microbial profiles of carcarses and minced meat from Kangaroos processed in South Australia. Int J Food Microbiol. 2007;123:88-92.
  35. Kinsella K.L., Prendergast D.M., Mccann M.S., Blair I.S., McDowell D.A., Sheridan J.J. The survival of Samonella Enteric Serovovar Typhimunum DY 104 and total viable counts on beef surfaces at different relative humidities and temperatures. J App Microbiol. 2008;106:171-180.
  36. Jahan F, Mahbub-E-Elahi ATM, Siddique AB. Bacteriological quality assessment of raw beef sold in Sylhet Sadar. The Agriculturists. 2015;13:09-16.
  37. Agbeyegbe J.M., Uraiah N. The prevalence of E.coli in meat samples in Benin City, Nigeria. Microbios letters. 1982;20:21-28.
  38. Nychas G.J.E., Skandamis P.N., Tassou C.C., Koutsoumanis K.P. Meat spoilage during distribution. Meat Sci. 2008;78:77-89.
  39. Iroha I.R., Ugbo E.C., Illang D.C., Oji A.E., Ayogu T.E. Bacterial contamination of raw meat sold in Abakaliki, Ebonyi State, Nigeria. J Public Health and Epidemiology. 2011;3:49-53.
  40. Tesfay K., Berihan A., Habtamu T., Abrha B. Assesment of bacteriological quality of sold meat in the butcher shops of Adigrat T, Gray, Ethiopia. Applied J Hygiene. 2014;3:38-44.
  41. Adegunloye D.V. Microbial composition of the abbatoir environment and its health implications on the qualities of fresh cow meat sold in Akure, Ondo State, Nigeria. Food and Environment. Conference Paper. WIT Transactions on Ecology and the Environment. 2013;170:57-65.
  42. Bersisa A., Dereje T., Chaluma N. Investigation of bacteriological quality of meat from abbatoir and butcher shops in Bishfotu, Central Ethiopia. International J Microbiology. 2019:6416803:8.
  43. Olaoye O.A., Ntuen I.G. Spoilage and preservation of meat: a general appraisal and potential of Lactic acid Bacteria as biological preservatives. International J Biotechnology. 2011;2:033-046.
  44. Bhandare S.G., Shenkarv A.T., Paturkar AM, Waskar VS, Zende RJ. A comparison of microbial contamination on sheep or goat carcasses in a modern Indian abbatoir and traditional meat shops. Food control. 2007;18:854-868.
  45. Wang L., Fan D., Chen W. Terentjev EM. Bacteria growth, detachment and cell size control on polyethylene terephthalate surfaces. Sci Rep. 2015;5:15159.
Journal of Medicinal plants and By-Products
Volume 11, Issue 2
September 2022
Pages 239-251

Files

Share

How to cite

Statistics