Evaluation of food protective property of five natural products using fresh-cut apple slice model

Faruk Lukmanul Hakkim*, Mathiraj, Musthafa Mohamed Essa, Girija Arivazhagan, Nejib Guizani, Hyuk Song

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)


The present study evaluated the antioxidant (AA), antimicrobial and preservation effects of five plant derived natural products viz., Rosmarinic Acid (RA), p-Coumaric Acid (pCA), Trans-Cinnamic Acid (TCA), Hydroxyphenyllactic Acid (HPA) and Caffeic acid (CA) along with synthetic compounds (Ascorbic acid, gallic acid, citric acid and BHA) on fresh cut apple slices. Antimicrobial efficacy of these compounds against Bacillus licheniformis, Pseudomonas vulgaris, Shigella boydii, Salmonella typhi, Staphylococcus aureus, Listeria monocytogenes and Escherichia coli was found to be concentration dependent with the maximum inhibition observed at 500 μg mL -1. A considerable AA potential of these compounds was observed in in vitro based assay system, with RA exhibiting significantly higher effect than the other compounds at 500 μg mL -1. Furthermore the compounds at 500 μg mL -1 significantly reduced the browning, maintained the acidic pH and restricted growth of L. monocytogenes even after 10 days of treatment. Ethanol accumulation in fresh cut apple slices increased significantly throughout the experimental period. Over all RA exhibited maximum effect in all the food preservation parameters studied suggesting that it has synchronized food protection effect and can be recommended as food additive.

Original languageEnglish
Pages (from-to)10-18
Number of pages9
JournalPakistan Journal of Biological Sciences
Issue number1
Publication statusPublished - Dec 19 2011


  • Antimicrobial
  • Antioxidant
  • Apple slice
  • Food presenration
  • Rosmarinic acid

ASJC Scopus subject areas

  • Agronomy and Crop Science


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