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Coconut husk extract: antibacterial properties and its application for shelf‐life extension of Asian sea bass slices
Author(s) -
Olatunde Oladipupo Odunayo,
Benjakul Soottawat,
Vongkamjan Kitiya
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14000
Subject(s) - sea bass , shelf life , husk , food science , food spoilage , chemistry , listeria monocytogenes , vibrio parahaemolyticus , staphylococcus aureus , bacteria , biology , fishery , botany , fish <actinopterygii> , genetics
Summary Antibacterial properties of ethanolic coconut husk extracts ( ECHE ) prepared using varying ethanol concentrations as the extracting media against Pseudomonas aeruginosa , Escherichia coli , Vibrio parahaemolyticus , Listeria monocytogenes and Staphylococcus aureus was studied. ECHE 60, prepared using 60% ethanol, had similar minimum inhibitory concentration and minimum bactericidal concentration to those extracted using 80% and 100% ethanol ( P ˂ 0.05). When Asian sea bass ( Lates calcarifer ) slices were treated with ECHE 60 at 200 and 400 ppm, the quality changes were monitored in comparison with the control (without treatment) during 12 days of refrigerated storage (4 °C). The shelf life of sea bass treated with 400 ppm ECHE 60 was extended to 9 days, whereas the control had a shelf life of 3 days. Lipid oxidation was lowered in ECHE 60 treated samples than the control during storage. Therefore, ECHE 60 could inhibit both spoilage and pathogenic bacteria and also extended the shelf life of sea bass slices.