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| Abstract : Universiti Pendidikan Sultan Idris |
| The study determined the toxicity and Centella asiatica extract?s efficiency as food preservative in fresh-cut fruits and vegetables (FCFV) during room temperature displayed (RTD; 22���1?) and chilled storage (CS; 4���0.5?). In toxic assessment, the LC50 extract was 597.72�mg/ml, indicating as nontoxic to consume. Listeria monocytogenes (6.40 log CFU/ml), Staphylococcus aureus (6.46 log CFU/ml), and Salmonella Typhimurium (6.92 log CFU/ml) were respectively inoculated in mango, pear, and cabbage. The survived population of bacteria varied from 4.87 to 6.87 log CFU/g (RTD-FCFV) and 3.46 to 4.92 log CFU/g (CS-FCFV). This indicates that the extract had no effects on pathogenic bacteria at all during RTD. Browning indexes in extract-treated pear (RTD: 7.15; CS: 16.20), mango (RTD: 9.40; CS: 16.39), and cabbage (RTD: 4.72; CS: 3.96) were recorded. In short, chilling and prolonged extract-contact periods could effectively retard browning of FCFV but less effective for bacteria reduction in FCFV at 250�mg/ml extract. Practical applications: Long-term consumption of synthetic preservatives will cause adverse health effects to consumers. The application of preservatives derived from natural plant resources is a potential replacement for synthetic preservatives. Despite Centella asiatica extract was proven to be a potent antimicrobial and antioxidant agent but without applied to any food models in existing research. Therefore, C. asiatica extract was used as a natural preservative to improve microbial inhibition and to reduce browning formation in fresh-cut fruits and vegetables (FCFV). Based on experimental findings, C. asiatica extract could exhibit less effectiveness in microbial reduction but able to reduce browning and discoloration in FCFV under room temperature displayed or chill storage without affecting original food appearance and color. ? 2021 Wiley Periodicals LLC. |
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