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Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste

Ready-to-eat (RTE) chilli shrimp paste has a short shelf life; thus, chemical additives are usually added to extend it. However, certain additives have potential health implications. In this regard, plant essential oils (EOs) which exhibit antibacterial properties can be used as an alternative for e...

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Main Authors: Chan, M. T., Mahmud @ Ab Rashid, Nor Khaizura, Mahyudin, Nor Ainy, Jamaludin, Nazzatush Shimar, Mohd Khairul, Nurul Shafiqa Atikah, Yahya, Ummul Izzatul Izzah
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2021
Online Access:http://psasir.upm.edu.my/id/eprint/98066/1/upm4.pdf
http://psasir.upm.edu.my/id/eprint/98066/
http://www.ifrj.upm.edu.my/volume-28-2021.html
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spelling my.upm.eprints.980662022-08-11T02:02:29Z http://psasir.upm.edu.my/id/eprint/98066/ Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste Chan, M. T. Mahmud @ Ab Rashid, Nor Khaizura Mahyudin, Nor Ainy Jamaludin, Nazzatush Shimar Mohd Khairul, Nurul Shafiqa Atikah Yahya, Ummul Izzatul Izzah Ready-to-eat (RTE) chilli shrimp paste has a short shelf life; thus, chemical additives are usually added to extend it. However, certain additives have potential health implications. In this regard, plant essential oils (EOs) which exhibit antibacterial properties can be used as an alternative for extending the shelf life of RTE chilli shrimp paste. The present work intended to (1) establish the microbial profile of RTE chilli shrimp paste, (2) determine the antibacterial activities of black cumin, clove, and ginger EOs against the isolated specific spoilage organisms (SSO) of RTE chilli shrimp paste, and (3) determine their effect on the shelf life of RTE chilli shrimp paste. Biochemical tests and 16S rRNA gene sequencing were used to identify the SSO in RTE chilli shrimp paste. Disc diffusion assay was performed for antibacterial analysis of EOs. To monitor the shelf life of the paste, total plate count (TPC) and yeast and mould count (YMC) were carried out for five days. The results showed that the SSO of RTE chilli shrimp paste were dominated by Staphylococcus spp. followed by Klebsiella aerogenes and Enterobacter tabaci. EOs of black cumin, clove, and ginger showed inhibitory effects against the SSO with the highest inhibition by ginger EO of 27.50 ± 9.19 to 58.00 ± 7.21 mm. Application of ginger EO in RTE chilli shrimp paste showed a 3-log reduction of bacterial population and 4-log reduction for fungal population. It was concluded that ginger EO can be a highly potential candidate to be added into RTE chilli shrimp paste as a natural additive to extend its shelf life. Faculty of Food Science and Technology, Universiti Putra Malaysia 2021-04 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/98066/1/upm4.pdf Chan, M. T. and Mahmud @ Ab Rashid, Nor Khaizura and Mahyudin, Nor Ainy and Jamaludin, Nazzatush Shimar and Mohd Khairul, Nurul Shafiqa Atikah and Yahya, Ummul Izzatul Izzah (2021) Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste. International Food Research Journal, 28 (2). pp. 393-400. ISSN 2231-7546 http://www.ifrj.upm.edu.my/volume-28-2021.html
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Ready-to-eat (RTE) chilli shrimp paste has a short shelf life; thus, chemical additives are usually added to extend it. However, certain additives have potential health implications. In this regard, plant essential oils (EOs) which exhibit antibacterial properties can be used as an alternative for extending the shelf life of RTE chilli shrimp paste. The present work intended to (1) establish the microbial profile of RTE chilli shrimp paste, (2) determine the antibacterial activities of black cumin, clove, and ginger EOs against the isolated specific spoilage organisms (SSO) of RTE chilli shrimp paste, and (3) determine their effect on the shelf life of RTE chilli shrimp paste. Biochemical tests and 16S rRNA gene sequencing were used to identify the SSO in RTE chilli shrimp paste. Disc diffusion assay was performed for antibacterial analysis of EOs. To monitor the shelf life of the paste, total plate count (TPC) and yeast and mould count (YMC) were carried out for five days. The results showed that the SSO of RTE chilli shrimp paste were dominated by Staphylococcus spp. followed by Klebsiella aerogenes and Enterobacter tabaci. EOs of black cumin, clove, and ginger showed inhibitory effects against the SSO with the highest inhibition by ginger EO of 27.50 ± 9.19 to 58.00 ± 7.21 mm. Application of ginger EO in RTE chilli shrimp paste showed a 3-log reduction of bacterial population and 4-log reduction for fungal population. It was concluded that ginger EO can be a highly potential candidate to be added into RTE chilli shrimp paste as a natural additive to extend its shelf life.
format Article
author Chan, M. T.
Mahmud @ Ab Rashid, Nor Khaizura
Mahyudin, Nor Ainy
Jamaludin, Nazzatush Shimar
Mohd Khairul, Nurul Shafiqa Atikah
Yahya, Ummul Izzatul Izzah
spellingShingle Chan, M. T.
Mahmud @ Ab Rashid, Nor Khaizura
Mahyudin, Nor Ainy
Jamaludin, Nazzatush Shimar
Mohd Khairul, Nurul Shafiqa Atikah
Yahya, Ummul Izzatul Izzah
Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste
author_facet Chan, M. T.
Mahmud @ Ab Rashid, Nor Khaizura
Mahyudin, Nor Ainy
Jamaludin, Nazzatush Shimar
Mohd Khairul, Nurul Shafiqa Atikah
Yahya, Ummul Izzatul Izzah
author_sort Chan, M. T.
title Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste
title_short Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste
title_full Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste
title_fullStr Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste
title_full_unstemmed Antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste
title_sort antibacterial activity of black cumin, clove, and ginger essential oils against specific spoilage organisms of ready-to-eat chilli shrimp paste
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2021
url http://psasir.upm.edu.my/id/eprint/98066/1/upm4.pdf
http://psasir.upm.edu.my/id/eprint/98066/
http://www.ifrj.upm.edu.my/volume-28-2021.html
_version_ 1743108552005779456
score 13.211869

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