Authors: Ifesan, Beatrice Olawumi¹; Siripongvutikorn, Sunisa²; Voravuthikunchai, Supayang Piyawan³

Source: Journal of Food Protection®, Volume 72, Number 3, March 2009 , pp. 650-655(6)

Publisher: International Association for Food Protection

Abstract:

Crude extract from the herb Eleutherine americana was investigated for its antistaphylococcal activity both in vitro and in a food system. The extract activity against Staphylococcus aureus was better during incubation at 35°C than at 10 and 4°C. The extract exhibited excellent stability in response to heat and pH treatments. The extract was incorporated into homemade salad dressing and evaluated for its antibacterial, physical, chemical, and sensory properties. A more than 1-log reduction in S. aureus counts was observed compared with the control. Examination of lipid oxidation revealed that the extract could retard the formation of thiobarbituric acid-reactive substances in the salad dressing. The magnitude of the storage changes were minimal, and there were no significant differences in the appearance, color, taste, and overall acceptability ranking between samples supplemented with E. americana extract and the control samples. Based on all sensory attributes, the sensory evaluation from 0 to 16 days indicated that products with each extract concentration were acceptable. The extract from E. americana is a promising novel additive that can be used to improve the quality and safety of homemade salad dressing.

Document Type: Research article

Affiliations: 1: Department of Microbiology, Prince of Songkla University, Songkhla 90112, Thailand 2: Department of Food Science and Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand 3: Department of Microbiology, Natural Products Research Centre, Faculty of Science, Prince of Songkla University, Songkhla 90112, Thailand;, Email: supayang.v@psu.ac.th

Publication date: 2009-03-01

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