| Titles |
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English :
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Utilization of date waste for production of antimicrobial agent
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Arabic :
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الاستفادة من مخلفات التمر في إنتاج عامل مضاد للميكروبات
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| Abstract |
Date is the most popular fruit in middle-east countries. However, the date reaping and production process are accompanied by substantial increase of loss during picking, storage, commercialization and conditioning process where the dates are abundantly damaged. The purpose of this study was to utilize low quality date syrup, a rich of bioactive compounds and possess highest antioxidant activity as antimicrobial agent and applications as useful in the development of food packaging. The present study investigated some physicochemical properties of date syrup in comparison with sucrose solutions, and have analyzed this syrup for their TPC, TFC, TTC and antioxidant activity at four concentrations of acetone date syrup extract (20, 40, 60 and 80 mg/mL) to scavenge free radical of DPPH in comparison to BHT. The analysis has shown that date syrup contain a high amount of TPC, TFC, TTC and better capacity of antioxidant. Our finding revealed that the higher the concentration of date syrup extract tested, the stronger antioxidant activity which the inhibitory percentages were 10.8, 27.24, 40.49 and 47.83% respectively. It represent nearly a half of inhibitory percentage of the positive control (BHT) with same concentration. Also, this study obviously showed the ability of date syrup to be used as antimicrobial agent which inhibited species at 20 – 50 mg/ml of date syrup extract against bacteria, fungus and yeasts. A binary blend film of agar and date syrup were prepared in this study (A4/D0, A3/D1, A2/D2 and A1/D3) and characterized their property as antimicrobial agent against E.coli 0.157:H7. The film exhibited distinctive antimicrobial effect after 12h of incubation at NA broth and the large amount of date syrup in the film exhibited stronger antimicrobial activity against the microbial growh. Therefore, the binary blend of Agar/date syrup films are expected to be used for the edible film or coating of foods for maintaining the safety and extending the self life of life of packaged food and they can be converted into value-added compounds through biotechnology.
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| Publication year |
2018
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| Pages |
360-369
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Middle East Journal of Applied Sciences
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| Author(s) from ARC |
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| Publication Type |
Journal
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