Antimicrobial effectiveness of spices: an approach for use in food conservation systems

Souza, Evandro Leite de; Stamford, Tânia Lúcia Montenegro; Lima, Edeltrudes de Oliveira; Trajano, Vinícius Nogueira; Barbosa-Filho, José Maria

doi:10.1590/s1516-89132005000500007

Cited by 116 publications

(88 citation statements)

References 59 publications

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“…Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxins synthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods. Spices have been well known for their medicinal, preservative and antioxidant properties (Souza et al 2005). They are currently used mainly for enhancing the flavour of foods rather than extending shelf life (Almeida and Regitano 2000).…”

Section: Introductionmentioning

confidence: 99%

Concise and informative title: evaluation of selected spices in extending shelf life of paneer

2013

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Black pepper, cardamom, cinnamon and clove were tested for their relative efficacy in improving shelf life of paneer. All the spices were incorporated in paneer @ 0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0 % by wt. of expected yield of paneer. Addition of black pepper, cardamom or clove at the rate of 0.6 % by weight or cinnamon at the rate of 0.4 % by weight was found to be acceptable. Therefore, paneer was prepared by incorporating black pepper, cardamom and clove i.e. Bp, Ca and Cl @ 0.6 % and cinnamon (Ci) @ 0.4 % by wt. of expected yield of paneer. All the paneer samples viz. Bp, Ca, Cl and Ci were subjected to sensory evaluation when fresh and after interval of 7 days during storage at 7±1°C up to 28 days. Results indicated that control remained acceptable up to 7 days, Bp up to 14 days of storage and Cl up to 21st day of storage. The overall acceptability score of Ca remained well above the acceptable level even on 28th day of the storage. Results of changes in chemical characteristics indicate that amongst all the spices studied, cardamom had maximum ability to control the rate of increase in acidity, free fatty acids content and soluble nitrogen content in paneer during storage. The order of the relative effectiveness in enhancing shelf life of paneer was cardamom > cinnamon > clove > black pepper. The effect of cardamom on microbial counts of paneer viz. standard plate counts (SPC), yeast and mould count and coliform count were evaluated. Among the spices studied, cardamom was found to be the best spice to improve shelf life of paneer up to 28 days of storage at 7±1°C.

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Section: Introductionmentioning

confidence: 99%

Concise and informative title: evaluation of selected spices in extending shelf life of paneer

2013

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“…Many plant essential oils of herbs are active against various food borne bacteria and molds (Aureli et al 1992). Herbs and spices have also been well known for their medicinal, preservative and antioxidant properties (Souza et al 2005) hence they could be used for food preservation as main or adjuvant antimicrobial substances. This approach enhances safety of the foods (Farag et al 1990).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of efficacy of turmeric as a preservative in paneer

Buch¹,

Pinto

Aparnathi

2012

J Food Sci Technol

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A study was conducted to evaluate turmeric as a preservative for extending shelf life of paneer. In the first part of the study, turmeric was incorporated in the product at the rate of 0.0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0 % by weight of expected yield of paneer. Based on changes in sensory score of paneer, the rate of addition of turmeric to milk was selected as 0.4 % by weight of expected yield of paneer. In the next part the effect of addition of turmeric at the rate of 0.4 % by weight of expected yield of paneer before heat treatment of milk and after heat treatment of milk was studied. The prepared samples of paneer were subjected to sensory evaluation when fresh and after the interval and during storage for 12 days at 7±1°C. The samples of stored paneer obtained in case of turmeric added before heating of milk scored higher. It was observed that the addition of turmeric before heat treatment of milk markedly reduced taste of raw turmeric in resultant samples of paneer. Therefore, it was decided to try one higher (0.6 %) concentration of turmeric along with 0.4 % in the next part where the effectiveness of turmeric in extending the shelf life of paneer was evaluated. The samples of paneer with 0.6 % turmeric by weight of expected yield of paneer remain acceptable up to 12 days on storage at 7±1°C. The present study entailed to conclude that addition of turmeric in paneer at the rate greater than 0.6 % by weight of expected yield of paneer results into sharp decline in sensory score of paneer. Addition of turmeric at the rate of 0.6 % by weight of expected yield of paneer extends the shelf life of paneer up to 12 days on storage at 7±1°C.

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“…In addition to boosting flavor, herbs and spices are also known for their preservative and medicinal value (DeSouza et al 2005, Saeed & Tariq 2006. Antimicrobial activity of spices and herbs has been known and described and used for medicinal purposes for several centuries (Bagamboula et.…”

Section: Introductionmentioning

confidence: 99%

Study on Antibacterial Activity of Common Spices

Maharjan

Singh

Lekhak

et al. 2012

Nepal Journal of Science and Technology

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Spices have been shown to possess medicinal value, in particular, antimicrobial activity. They are used as household medicines as well as preservatives of food materials. This study compares the sensitivity of some human pathogenic bacteria to various spice extracts viz. essential oils, acetone and methanol extracts by agar well diffusion method. Of the different spices tested clove, ajowan and cinnamon were found to possess relatively higher antimicrobial activities. Essential oil of cinnamon showed broad spectrum of inhibition against all tested bacteria while essential oil of ajowan and clove inhibited 90% and 70% bacteria respectively. Acetone and methanol extracts of clove showed better antibacterial activity among the spices. The MBC value ranged from 0.39 to 25mg/ml. The lowest MBC (minimal bactericidal concentration) value was given by essential oil of cinnamon against E.coli, S. aureus and S. Typhi. Gram positive bacteria were found to be more sensitive to spices than Gram negative bacteria. Spices might have a great potential to be used as antimicrobial agents.

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Antimicrobial effectiveness of spices: an approach for use in food conservation systems

Cited by 116 publications

References 59 publications

Concise and informative title: evaluation of selected spices in extending shelf life of paneer

Concise and informative title: evaluation of selected spices in extending shelf life of paneer

Evaluation of efficacy of turmeric as a preservative in paneer

Study on Antibacterial Activity of Common Spices

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