Effect of Psidium guajava L. leaf extract on beef quality at different storage temperatures

Nik Sabri N. N. N., . and Fazly Ann Z., . and Rukayadi Y., . Effect of Psidium guajava L. leaf extract on beef quality at different storage temperatures. pp. 149-159. ISSN 22317546

Psidium guajava L. or guava has been widely reported as having antimicrobial activities against foodborne pathogens. However the efficacy of P. guajava leaf extract at different storage temperatures has not been extensively explored. Therefore the present work investigated the effect of antibacterial activity of P. guajava leaf extract on beef quality at different storage temperatures. Disc diffusion assay was performed on selected foodborne pathogens (Bacillus cereus ATCC33019 B. megaterium ATCC14581 B. Pumilus ATCC14884 B. subtilis ATCC6633 Escherichia coli ATCC43895 Enterobacter aerogenes ATCC13048 Klebsiella pneumoniae ATCC13773 Pseudomonas aeruginosa ATCC9027 Salmonella Typhimurium ATCC14028 and Staphylococcus aureus ATCC29737) to evaluate the antibacterial activity of the ethanolic extract of P. guajava leaves. The results revealed inhibition zones ranging from 7.00 0.00 to 10.00 0.00 mm. MIC and MBC assays were conducted to assess the bacteriostatic and bactericidal effects of the leaf extract at a concentration range of 0.08 to 2.50 mg/mL and 5.00 mg/mL respectively. The stability of the leaf extract was also measured at different temperatures and pH conditions by disc diffusion assay with the minimum inhibition zone of 7.00 0.00 mm. The application of P. guajava leaf extract (0.05 0.5 and 5.00) on beef samples resulted in a continuous decrease in Total Plate Count during 14-day storage at refrigerated (4.0 2.0C) and freezing (-18.0 2.0C) temperatures. The results revealed that P. guajava leaf extract can effectively serve as a natural meat preservative to prolong the shelf life of the treated beef up to 14 days.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(01)%202022/DONE%2...

Abstract

Psidium guajava L. or guava has been widely reported as having antimicrobial activities against foodborne pathogens. However the efficacy of P. guajava leaf extract at different storage temperatures has not been extensively explored. Therefore the present work investigated the effect of antibacterial activity of P. guajava leaf extract on beef quality at different storage temperatures. Disc diffusion assay was performed on selected foodborne pathogens (Bacillus cereus ATCC33019 B. megaterium ATCC14581 B. Pumilus ATCC14884 B. subtilis ATCC6633 Escherichia coli ATCC43895 Enterobacter aerogenes ATCC13048 Klebsiella pneumoniae ATCC13773 Pseudomonas aeruginosa ATCC9027 Salmonella Typhimurium ATCC14028 and Staphylococcus aureus ATCC29737) to evaluate the antibacterial activity of the ethanolic extract of P. guajava leaves. The results revealed inhibition zones ranging from 7.00 0.00 to 10.00 0.00 mm. MIC and MBC assays were conducted to assess the bacteriostatic and bactericidal effects of the leaf extract at a concentration range of 0.08 to 2.50 mg/mL and 5.00 mg/mL respectively. The stability of the leaf extract was also measured at different temperatures and pH conditions by disc diffusion assay with the minimum inhibition zone of 7.00 0.00 mm. The application of P. guajava leaf extract (0.05 0.5 and 5.00) on beef samples resulted in a continuous decrease in Total Plate Count during 14-day storage at refrigerated (4.0 2.0C) and freezing (-18.0 2.0C) temperatures. The results revealed that P. guajava leaf extract can effectively serve as a natural meat preservative to prolong the shelf life of the treated beef up to 14 days.

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Item Type:	Article
AGROVOC Term:	Psidium guajava
AGROVOC Term:	Leaf extracts
AGROVOC Term:	Refrigerated storage
AGROVOC Term:	Beef
AGROVOC Term:	Foodborne diseases
AGROVOC Term:	Preservatives
AGROVOC Term:	Antibacterial agents
AGROVOC Term:	Shelf life
AGROVOC Term:	Food quality
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10626

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