Centella asiatica (C. asiatica) has been widely used as traditional or alternative medicine for thousand years due to its capabilities to cure various kinds of diseases. This plant has been used widely to prepare numerous kinds of food and beverages in many countries due to its beneficial functional properties. Active compounds that contribute to its antimicrobial properties are madecassic acid, asiatic acid, madecassoside, and asiaticoside. C. asiatica extract can inhibit majorities of foodborne pathogenic and spoilage microorganisms. It also contained antioxidant properties and has been proven to have an insignificant toxicity effect on human consumption. Currently, there is an increase of interest in research development for natural antioxidants and antimicrobial agents to replace the synthetic types in the food industry. This review presents information on the antioxidant capabilities of C. asiatica and its function to inhibit, reduce or minimize microbial growth. The toxicity and .....

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Fruits have nutrients and health-promoting compounds and usually fruits are eaten fresh with minimally processed. To meet rising demand, the production and processing of horticultural crops of fruits have grown massively in response to the population and changing dietary habits. It is rarely known that some fruit wastes, including peel, actually have their own advantages to humans as well as industry. In fact, these fruit wastes, including fruit peel, should be handled and used to minimise the environmental impacts. The functional properties of the peel of banana, pomegranate, papaya, and citrus fruits such as lemon and orange can beneficially help in the production of new health products and in food industries. Antimicrobial compounds in fruit peel play an important role in inhibiting the microbial growth, specifically pathogenic microorganisms such as Escherichia coli, Bacillus aureus, Campylobacter, Salmonella, and Staphylococcus aureus. The antimicrobial compounds present in the fr.....

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The present study focused on the antimicrobial assessments of Centella asiatica for different extracts (ethanol, methanol, water, and hexane) against Bacillus cereus, Escherichia coli O157: H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Aspergillus niger, and Candida albicans. Ethanol achieved the highest extraction yields, total phenolic, and flavonoids contents, followed by those achieved with methanol, water, and hexane. The ethanolic extract exhibited the highest antimicrobial activity in agar disc diffusion assays. The minimum inhibitory concentrations (MIC) ranged from 7.81 for C. albicans to 125 mg/mL for A. niger. The minimum bactericidal concentration (MBC) was ranged from 15.63 for S. aureus and S. Typhimurium to 62.50 mg/mL for E. coli O157: H7. The minimum fungicidal concentration (MFC) was ranged 7.81 for C. albicans and 250 mg/mL for A. niger. No MBC and MFC could be established for the methanolic and aqueous extract, and the hexane extract did not sh.....

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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 .....

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The study was focused on the effectiveness of Centella asiatica extract in microbial reduction and retarding browning formation of the samples obtained from fresh-cut fruits and vegetables (FCFV) during room temperature displayed (RTD) and chilled storage (CS). The microbial and color analyses were done in hour-basis (room temperature displayed) and daily basis (chilled storage). Candida albicans (6.77 log CFU/mL), Bacillus cereus (6.34 log CFU/mL), Escherichia coli O157:H7 (6.46 log CFU/mL) and Aspergillus niger (5.34 log CFU/mL) were specifically inoculated in apple, potato, lettuce, and pineapple, respectively. In room temperature displayed samples, the population of survival microorganisms ranged from 4.44 to 6.90 log CFU/g. In chilled stored samples, only A. niger was survived in chilled pineapple (3.00 log CFU/g) when storage end. Browning indexes in room temperature displayed and chilled stored samples ranged from 8.06 to 9.26 and 5.00 to 12.68, respectively. In short, low tempe.....

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Developments of natural preservatives derived from plant sources instead of chemical preservatives are gaining more attention nowadays. In this study, the effect of Syzygium polyanthum (Wight) Walp.] leaves extract against foodborne pathogens on raw chicken meat and cherry tomato was evaluated using the method of washing treatment by extract solution. Results found that Syzygium polyanthum (Wight) Walp. leaves extract have significant effect (P ..

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As the human population increases globally, the demands for getting high-quality and nutritious food content are also getting higher. However, the emergence of food spoilage microorganisms is remained challenging to fulfil societys demands in the current food industry. Food spoilage microbes can be introduced into any point across the farm-to-fork supply chain to cause notable degradation in contaminated food, therefore making it unsuitable for human consumption. The majority of food spoilage microbes will not cause serious illness even when consumers have accidentally ingested the contaminated food. Chilling and freezing are commonly used to inhibit microbial proliferation on food quality. However, neither chilling nor freezing are ineffective for psychrotolerant and psychrophilic spoilage microbiota, respectively due to their good adaptation to survive in chilling or freezing temperatures (below 4C or lower than 0C) to cause spoilage in refrigerated food. In this article, the process.....

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