Preservative Efficacy of Illicium verum Hook in Fruit Juices

Romika Dhiman; Neeraj Kumar Aggarwal

doi:10.14429/dlsj.4.15142

Romika Dhiman Department of Industrial Microbiology, D.A.V. College for Girls, Yamunanagar - 135 001, India
Neeraj Kumar Aggarwal Department of Microbiology, Kurukshetra University Kurukshetra - 136 119, India

DOI: https://doi.org/10.14429/dlsj.4.15142

Keywords: Illicium verum; preservative; antimicrobial; minimum inhibitory concentration

Abstract

Fruit juices contain all essential nutrients that help in maintaining the health of human beings. However, fruit juices are easily spoiled by the growth of microorganism. Hence, the current investigation has been focused to examine the preservative potential of Illicium verum against microorganisms isolated from juices. Organic and aqueous extracts of I. verum fruits were accessed for their antimicrobial efficacy and minimum inhibitory concentration (MIC) against selected microbes. Among the different solvents, acetonic extract was observed to be the most excellent solvent extract and the least MIC was 0.39 mg/ml. Hence, acetonic extract of I. verum has a biopreservative efficacy.

Author Biographies

Romika Dhiman, Department of Industrial Microbiology, D.A.V. College for Girls, Yamunanagar - 135 001, India

Dr Romika Dhiman obtained her PhD (Microbiology) from Kurukshetra University, Kurukshetra. Presently working as Assistant professor in DAV College for Girls, Yamunanagar, Haryana. Her research interest in natural food preservatives. She has published 11 peer reviewed articles.

Neeraj Kumar Aggarwal, Department of Microbiology, Kurukshetra University Kurukshetra - 136 119, India

Dr Neeraj Kumar Aggarwal obtained his PhD (Microbiology) from CCS Haryana Agricultural University, Hisar. Currently working as Head and Associate Professor in Department of Microbiology in Kurukshetra University, Kurukshetra. He is expert in fermentation and industrial microbiology.