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:: Volume 18, Issue 3 (10-2016) ::
J Gorgan Univ Med Sci 2016, 18(3): 97-102 Back to browse issues page
Antimicrobial effect of aqueous extract of orange peel and its effect on the shelf-life of flavored milk
M Razmjoo1 , P Khaki * 2, V Fadaee Noughani3
1- M.Sc in Food Science and Technology, Shahr-e- Qods Branch, Islamic Azad University, Tehran, Iran.
2- Microboilogist, Associate Professor, Department of of Razi Vaccine and Serum Research Institute (RVSRI), Karaj, Iran. , khakipejvak@yahoo.com
3- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Shahr-e- Qods Branch, Islamic Azad University, Tehran, Iran.
Abstract:   (10692 Views)

Background and Objective: The adoption of methods for increasing the shelf life of dairy products by using natural preservatives is necessary. This study was done to determine the antimicrobial activity of aqueous extract of orange peel and its effect on the shelf life of flavored milks.

Methods: In this descriptive –analytical studty the antimicrobial activity of aqueous extract of orange peel was investigated by using disk diffusion method and minimum inhibitory concentration (MIC) by successive dilution of culture broth and then its impact on the shelf life of milk.

Results: In disk diffusion method and MIC the antimicrobial effect of aqueous extract of orange peel was more effective against Staphylococcus aureus and Candida albicans and less effective on Escherichia coli. The growth diameter of disk diffusion method in aqueous extract of orange peel was 7.11, 29.06 and 50 mm for Staphylococcus aureus, Escherichia coli and Candida albicans, respectively. The inhibitory concentration in the aqueous extract of orange peel was 15, 2 and 2 mg/ml, respectively. Also 0.17 g/ml of aqueous extract of orange peel in milk reduced the growth of microorganisms at the time of 6, 12, 24, 48 and 72 hours. Temperature affected the growth of Candida albicans in the milk, so that the growth of microorganisms reduced with decreasing temperature (P<0.05). The growth inhibitory activity of the aqueous extract of orange peel on Staphylococcus aureus was significantly more than on Escherichia coli (P<0.05).

Conclusion: This study showed that the antimicrobial activity of aqueous extract of orange peel on Staphylococcus aureus, Escherichia coli and Candida albicans in vitro and in the milk.
Keywords: Aqueous extract of orange peel, Staphylococcus aureus, Escherichia coli, Candida albicans, Milk
Full-Text [PDF 228 kb] [English Abstract]   (16366 Downloads) |   |   Abstract (HTML)  (1022 Views)  
Type of Study: Original Articles | Subject: Food Technology
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Razmjoo M, Khaki P, Fadaee Noughani V. Antimicrobial effect of aqueous extract of orange peel and its effect on the shelf-life of flavored milk. J Gorgan Univ Med Sci 2016; 18 (3) :97-102
URL: http://goums.ac.ir/journal/article-1-2842-en.html
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Volume 18, Issue 3 (10-2016) Back to browse issues page
مجله دانشگاه علوم پزشکی گرگان Journal of Gorgan University of Medical Sciences
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