Effect of Different pHs and Temperatures on Stability and Mode of Action of Ethanolic Kayu Manis Hutan (Cinnamomum iners) Extract Against Foodborne Pathogens

Khairul Naim Md Padzil; Yaya Rukayadi; Faridah Abas; Maimunah Sanny; Noor Azira Abdul Mutalib

doi:10.11113/mjfas.v21n2.3377

Authors

Khairul Naim Md Padzil Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
Yaya Rukayadi ᵃDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; ᵇNatural Medicines and Product Research Laboratory (NaturMeds), Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
Faridah Abas ᵃDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
Maimunah Sanny ᵃDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; ᵈLaboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
Noor Azira Abdul Mutalib ᶜDepartment of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; ᵈLaboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

DOI:

https://doi.org/10.11113/mjfas.v21n2.3377

Keywords:

Antibacterial activity, Cinnamomum iners, foodborne pathogens, extract stability, SEM.

Abstract

Pathogenic bacteria found in raw foods have the potential to contaminate processed goods and cause them to deteriorate. Processed foods are divided into groups based on the necessary degree of heat treatment and pH levels in order to provide quality and safety. This study aims to evaluated the effect of different pHs and temperatures on the stability and mode of action of ethanolic Cinnamomum iners leaves extract against foodborne pathogens. Two different stages of leaf maturity were selected, namely young and old. The susceptibility activities of extracts after treated with different pHs (5, 7 and 9) and temperature (30^oC, 50^oC and 80^oC) against foodborne pathogens ranged between 8.33 ± 0.76 to 11.33 ± 0.58 mm and 8.67 ± 0.58 to 12.67 ± 0.58 mm, respectively. Young leaves showed better susceptibility toward foodborne pathogens than old leaves against P. mirabilis (10.33 ± 0.58 and 11.33 ± 0.58 mm) at pH 5 and pH 9, while E. coli (10.33 ± 0.58 mm) at pH 7. In terms of temperature for foodborne pathogens, B. cereus showed the highest inhibition zone (12.67 ± 0.58 and 10.00 ± 0.00 mm) at 30^oC and 50^oC, while B. megaterium (11.00 ± 1.00 mm) at 80^oC. The MIC and MBC from both extracts tested showed at the ranged between 0.31 to 5.00 after being treated at different pHs and temperatures. The SEM analysis showed morphological features in selected treated microorganisms namely, B. cereus and K. pneumoniae changed in the cell wall shape, ruptured, and the cytoplasm leaked. Meanwhile, untreated cells assume normal rod with a smooth surface. In conclusion, C. iners leaf extract exhibited antibacterial activity particularly young leaf, which showed stability after being subjected to different pHs and temperatures and can be developed as natural food preservatives.

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