Shelf life extension of fresh-cut papaya with plant extracts

Liu, Dianna, Cusack, Andrew, Currie, Margaret, Pun, Sahron, Edwards, David and Sultanbawa, Yasmina (2012). Shelf life extension of fresh-cut papaya with plant extracts. In: Glenn Graham, Michael Netzel, Trudy Graham, Mary Fletcher, Gloria Karagianis, Cindy Giles, Ujang Tinggi and Peter Scheelings, Technology for Food Quality: Proceedings 12th Government Food Analysts Conference. 12th Government Food Analysts Conference, Brisbane, Australia, (31-38). 22-24 February 2011.

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Name Description MIMEType Size Downloads
Author Liu, Dianna
Cusack, Andrew
Currie, Margaret
Pun, Sahron
Edwards, David
Sultanbawa, Yasmina
Title of paper Shelf life extension of fresh-cut papaya with plant extracts
Conference name 12th Government Food Analysts Conference
Conference location Brisbane, Australia
Conference dates 22-24 February 2011
Proceedings title Technology for Food Quality: Proceedings 12th Government Food Analysts Conference
Place of Publication Brisbane, Qld, Australia
Publisher Health and Food Sciences Precinct (HFSP)
Publication Year 2012
Sub-type Fully published paper
ISBN 9780977596867
Editor Glenn Graham
Michael Netzel
Trudy Graham
Mary Fletcher
Gloria Karagianis
Cindy Giles
Ujang Tinggi
Peter Scheelings
Start page 31
End page 38
Total pages 8
Collection year 2013
Language eng
Formatted Abstract/Summary
The use of natural compounds with antimicrobial activity has increased in response to the consumer need to reduce or eliminate chemically synthesised additives in foods. Plant extracts with antimicrobial activity can be used to extend the storage life of fresh food. Cinnamon and grapefruit essential oils and a water extract of vanillin were screened for antimicrobial activity against Staphylococcus aureus and Escherichia coli. Antimicrobial activity was determined using a microtitre plate assay and the minimum inhibitory concentration (MIC) was determined. Twelve concentration levels of the plant extracts were tested ranging from 0.0006% - 1.25%. Based on preliminary antimicrobial screening the following concentrations of the plant extracts were tested on fresh-cut papaya, vanillin at 0.5% and 0.8%, cinnamon at 0.05% and 0.1% and grapefruit at 0.3% and 0.8% to determine the effect on shelf-life extension during cold storage. Papaya fruits were sanitised, processed, packed in polystyrene tray sealed with high barrier film and stored at 4oC. Headspace, pH, total soluble solids (TSS), colour, total plate count, yeast and mould counts and vitamin C were evaluated during 18 days storage period. The percentage of O2 in the headspace decreased while that of CO2 increased significantly over time for all packaged fresh-cut papaya samples during cold storage. The fresh-cut papaya changed to a more red/yellow colour over storage time but the changes were less in the plant extract treated samples. The pH, TSS, and vitamin C values of the fresh-cut papaya were relatively stable over time. There was a significant drop (> log 4 cfu/g) in total viable count in the 0.8% and 0.5% vanillin extract in comparison to the control and achieved a shelf-life extension of at least 8 more days than the control before the total counts were above log 4 cfu/g. The least effective extracts were 0.05% cinnamon and 0.3%
grapefruit extract. The combination of plant extracts, high barrier packaging film and cold storage without the use of chemical preservatives demonstrates the potential of natural antimicrobials in extending the shelf-life of fresh-cut papaya.
Keyword Minimally processed foods
Papaya
Natural antimicrobials
Plant extracts
Shelf-life
Q-Index Code E1
Q-Index Status Confirmed Code
Institutional Status UQ

 
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Created: Mon, 15 Apr 2013, 17:09:33 EST by Dr Yasmina Sultanbawa on behalf of Centre for Nutrition and Food Sciences