The use of peel extract of pomegranate in apple juice as a preservative against Saccharomyces cerevisiae, Lactobacillus plantarum and Alicyclobacillus acidoterrstris
Subject Areas : Food Microbial Contamination
zeinab Rezvanifard
1
(
Food microbiology graduate student orientation Azad University of Varamin
)
mohammad reza Eshaghi
2
(
Director of Graduate Food Azad University of Varamin
)
Mehdi Hasanzadeh
3
(
عضو هیئت علمی انستیتوپاستور تهران
)
Keywords: Saccharomyces cerevisiae, Alicyclobacillus acidoterrestris, Methanolic extract Lactobacillus plantarum, Pomegranate skin extract,
Abstract :
AbstractThe aim of this work was to study the influence of pomegranate peel methanol extract on the Lactobacillus plantarum PTCC 1058, Saccharomyces cerevisiae PTCC 5269 and Alicyclobacillus acidoterrestris ATCC 49025 in apple juice. Three different concentration of pomegranate peel extract (250, 500 and 1000 μg /ml) and control sample were prepared. The samples were stored at 4 °C for 60 days and acidity, pH value, microbial analysis, brix value were conducted at zero, 30 and 60 days. Physicochemical properties showed that acidity soured and pH decreased with increasing extract concentration. Turbidity was increased and brix value was decreased in storage time. Turbidity amount in 60th day were increased but treatment with 500 μg /ml had minimum turbidity. These results suggest the potential of pomegranate peel methanol extract as bio preservatives and have effect on decrease of turbidity in apple juice under refrigerated storage.
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