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Preservation potential of lemon basil essential oil on tofu: Development of a natural food preservative
Author(s) -
Alwani Hamad,
Mochamad Briyan Ramadhan,
D Y S Dewi,
Asmiyenti Djaliasrin Djalil,
Dwi Hartanti
Publication year - 2020
Publication title -
iop conference series materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/771/1/012037
Subject(s) - preservative , essential oil , food science , shelf life , chemistry , antimicrobial , sweet basil , ocimum , bacterial growth , horticulture , bacteria , biology , basilicum , genetics , organic chemistry
The antimicrobial activity of lemon basil (Ocimum × africanum Lour.) has been described. This activity can be elaborated further and possibly applied for natural foods preservative. In this study, the constituents of lemon basil essential oil were analysed, and its preservation potential on the tofu was evaluated. The essential oil was distilled from dried plant materials using a steam and water distillation process. The constituents of essential oil of lemon basil were analysed by Gas Chromatography-Mass Spectroscopy (GC-MS) technique. Its application for preservation of tofu was evaluated based on its capacity in inhibiting the growth of bacteria on the tofu as well as the physical observation of the tofu during ten days of preservation at room temperature. The lemon basil essential oil constituted of 21 constituents, with a high fraction of oxygenated compounds, including neral and geranial, were detected. Lemon basil essential oil at an optimum concentration of 3.125 mg/ml inhibited the bacterial growth on the tofu during storage and improved its shelf life up to 4 days.

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