LMRPID-397469
Page 57
30th July 2024
Plant-Based Functional Ingredients in Food Preservation: Exploring Antimicrobial Properties of Indigenous Bangladeshi Herbs
Researcher- RENESNA SHARMIN | LGMID-27199320190101924
Reviewed by:
Lilac School of Agriculture & Food (LSAF)
Paper preview
1. Abstract
2. Introduction
3. Literature Review
4. Methodology
5. Findings
6. Conclusion
7. References
Abstract
Plant-based functional ingredients have been utilized for centuries in health, medicine, and food preservation due to their bioactive properties. Modern science has substantiated the success of herbal products, drawing significant attention to their antimicrobial and functional potential in food preservation. This study explores the antimicrobial properties of indigenous Bangladeshi herbs, focusing on their ability to combat food spoilage microorganisms and pathogenic bacteria such as Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. With the rise of multidrug-resistant bacteria and the limitations of chemical preservatives like benzoic and sorbic acids, natural alternatives such as herbs and spices have emerged as effective biocontrol agents. Bangladesh, known for its diverse use of spices, cultivates 27 of the 109 types of spices used worldwide. Commonly used spices like black pepper, cardamom, cassia leaf, cinnamon, clove, ginger, and turmeric are not only integral to Bangladeshi cuisine but also possess significant antibacterial, antifungal, and antioxidant properties. These spices have demonstrated efficacy against food spoilage bacteria such as Bacillus subtilis and Pseudomonas fluorescens, as well as pathogens like Vibrio parahaemolyticus and harmful fungi like Aspergillus flavus. This study highlights the potential of spices in enhancing food safety and extending shelf life while providing health benefits. By examining the chemical and biological properties of these spices, the study provides insights into their application as natural preservatives. The findings underscore the importance of integrating indigenous knowledge with modern food preservation techniques to reduce dependency on synthetic preservatives, promote sustainability, and ensure food safety. This research contributes to the growing field of plant-based functional ingredients and their role in addressing food safety challenges in Bangladesh and beyond.
References
- Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods—A review. International Journal of Food Microbiology, 94(3), 223-253.
- Ghabraie, M., et al. (2016). Plant-based antimicrobials in food preservation. Food Chemistry, 211, 610-617.
- Negi, P. S. (2012). Plant extracts for the control of bacterial growth: Efficacy, stability, and safety issues for food application. International Journal of Food Microbiology, 156(1), 7-17.
- Sofowora, A., et al. (2013). Medicinal plants and traditional medicine in Africa. Pharmacognosy Reviews, 7(13), 1-10.
- Tajkarimi, M. M., et al. (2010). Antimicrobial effects of essential oils in food: A review. Food Control, 21(9), 1199-1218.
- Devi, K. P., et al. (2010). Antimicrobial properties of various medicinal plants. Foodborne Pathogens and Disease, 7(6), 635-640.
- Akin, M., et al. (2011). Functional properties of plant-derived compounds in food. Critical Reviews in Food Science and Nutrition, 51(6), 503-523.
- Nazzaro, F., et al. (2013). Role of spices and herbs as natural preservatives. Molecules, 18(5), 5569-5581.
- Islam, M. T., et al. (2021). Antimicrobial properties of Bangladeshi spices and herbs. Journal of Food Science and Technology, 58(2), 533-546.
- Rahman, M. S., et al. (2018). Antioxidant properties of turmeric and ginger in food preservation. Asian Journal of Food and Agro-Industry, 11(1), 42-51.
- Pandey, A., et al. (2007). The role of phytochemicals in traditional medicine and food preservation. Food Science and Biotechnology, 16(1), 7-15.
- Yashin, A., et al. (2017). Antioxidant properties of spices and herbs in food safety. Antioxidants, 6(3), 70.
- Shan, B., et al. (2007). Antibacterial properties of commonly used spices. Food Microbiology, 24(3), 260-268.
- Tiwari, B. K., et al. (2009). Emerging role of herbs and spices in modern food preservation. Innovative Food Science & Emerging Technologies, 10(1), 107-112.
- Ghosh, R., et al. (2013). Application of ginger and turmeric as natural preservatives. Food and Bioprocess Technology, 6(3), 556-563.
- Hossain, M. A., et al. (2010). Antimicrobial activities of selected Bangladeshi herbs. Bangladesh Journal of Pharmacology, 5(1), 45-48.
- Singh, G., et al. (2005). Chemistry, antioxidant, and antimicrobial properties of spices: A review. Food Research International, 38(6), 539-545.
- Zhang, H., et al. (2017). Application of natural antimicrobials in food preservation. Comprehensive Reviews in Food Science and Food Safety, 16(2), 440-451.
- Ahmad, I., et al. (2001). Antimicrobial activity of medicinal plants. FEMS Microbiology Letters, 202(1), 1-8.
Keywords
Antimicrobial properties, food preservation, indigenous herbs, spices, food safety, Bangladesh
All copyright reserved by Lilac magazine is under the Lilac Group of Companies. Lilac Group provides a wide range of research facilities for Lilac Education Students, Lilac Group employees, members, and those interested in innovation & profound research. Additionally, The researcher can acquire primary Data and factual information from “Lilac survey company” and associate companies, which assist them with authentic research and data analysis. To read the entire research paper, contact us at +8801620405756 or lilaccontent@gmail.com with LMRPID. Moreover, Reader has to pay 100 USD as the researcher gets a Scholarship for the research because of tremendous motivation & passion for the specific field. Furthermore, Lilac Magazine ensured that all data analyses were accurate and the plagiarism was less than 10% by Turnitin with minor Grammatical errors.