{"title":"Antimicrobial potential of banana peel: A natural preservative to improve\nfood safety","authors":"","doi":"10.35495/ajab.2020.03.188","DOIUrl":null,"url":null,"abstract":"The bacterial pathogens not only cause food borne illness and disturbance in the metabolic process of human body rather also cause the severe disorders leading to mortality. The present research was designed to investigate the antimicrobial potential of aqueous and ethanolic extracts of banana peel against food borne pathogens including Staphylococcus aureus, Bacillus subtilis, Salmonella typhus and Escherichia coli . The results showed that the extracts possessed significant antimicrobial potential against both Gram-negative ( S. typhus & E. coli ) and Gram-positive ( B. subtilus & S. aureus ) strains. The ethanolic extracts revealed maximum antimicrobial potential against S. typhus (16.27±0.01 mm zone of inhibition) and S. aureus (17.15±0.01 mm zone of inhibition) at 40°C, which was very close to the antimicrobial potential of the standard antibiotics (Amoxicillin & Ciprofloxacin). The results concluded that banana peel would be a suitable choice to use as a natural preservative in food items to enhance the food safety","PeriodicalId":8506,"journal":{"name":"Asian Journal of Agriculture and Biology","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Journal of Agriculture and Biology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.35495/ajab.2020.03.188","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0
Abstract
The bacterial pathogens not only cause food borne illness and disturbance in the metabolic process of human body rather also cause the severe disorders leading to mortality. The present research was designed to investigate the antimicrobial potential of aqueous and ethanolic extracts of banana peel against food borne pathogens including Staphylococcus aureus, Bacillus subtilis, Salmonella typhus and Escherichia coli . The results showed that the extracts possessed significant antimicrobial potential against both Gram-negative ( S. typhus & E. coli ) and Gram-positive ( B. subtilus & S. aureus ) strains. The ethanolic extracts revealed maximum antimicrobial potential against S. typhus (16.27±0.01 mm zone of inhibition) and S. aureus (17.15±0.01 mm zone of inhibition) at 40°C, which was very close to the antimicrobial potential of the standard antibiotics (Amoxicillin & Ciprofloxacin). The results concluded that banana peel would be a suitable choice to use as a natural preservative in food items to enhance the food safety
期刊介绍：
Asian Journal of Agriculture and Biology (AJAB) is a peer reviewed, open access, quarterly journal serving as a means for scientific information exchange in international and national fora. The scope encompasses all disciplines of agriculture and biology including animal, plant and environmental sciences. All manuscripts are evaluated for their scientific content and significance by the Editor-in-Chief &/or Managing Editor and at least two independent reviewers. All submitted manuscripts should contain unpublished original research which should not be under consideration for publication elsewhere. In order to avoid unnecessary delay in publication, authors are requested to comply the following guidelines; differing these, your submission will be returned for additional revision.
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