Impact of Pomegranate Peels and Moringa oleifera Extract on the Viability of E.coli O111:H2 (EHEC O111:H2) in Yoghurt

Abstract

Pomegranate is a functional food of great interest and it has a multiple beneficial effects on human health. Moringa oleifera leaves have a high content of essential amino acids, iron protein and Vitamin B complex so the pomegranate and Moringa oleifera were used to improve the nutritional and hygienic quality of food products by using their extracts. Different ratio (1% and 2%) from ethanolic extract of pomegranate peels and from ethanolic extract of Moringa oleifera leaves were used in production of yoghurt and stored at 4 ± 1°C for 14 days then were analyzed for sensory evaluation and other groups of yoghurt with the same treatments were evaluated for the viability of EHEC O111:H2 count experimentally. The results showed that the sensory analysis of all treatments and control yoghurt were acceptable for all judgment members either fresh or during storage. The concentration 2% of both pomegranate peels and Moringa oleifera leaves had the highest inhibitory effect against the tested bacteria population (p<0.05) during the storage periods. It was concluded that the ethanolic extracts of both pomegranate peels and Moringa oleifera leaves can be used for yoghurt preservation to improve its quality.