Antibacterial Efficacy of Combined Zingiber Officinale Var. Rubrum and Alpinia Purpurata K. Schum Essential Oils in Food Model Media
T. Rialita , W. P. Rahayu, L. Nuraida, B. Nurtama

Source: SEAMEO BIOTROP's Research Grant | 2014


Antibacterial efficacy of combined red ginger (Z. officinale var. Rubrum) and red galangal (A.purpurata K.Schum) essential oils have been evaluated in food model media. The effect of food ingredients on the combined EOs efficacy was assessed by monitoring the count reduction of B.cereus, E.coli, S.Typhimurium and P.aeruginosa grown in model media after  8 h incubation. The model media included skim milk, wheat flour, palm oil and chicken meat juice at concentrations of 1,3 and 5 %. The results showed that the antibacterial efficacy of combined red ginger and red galangal EOs was influenced by the type food media. The combined EOs were effective in protein base media and chicken meat juice at low concentration. High concentration of carbohydrate and oil had a negative impact on the efficacy of combined EOs. The present study suggests that combined red ginger and red galangal EOs are potential to be used as preservatives of fresh food especially protein based food.

Key words : Combined essential oils, food  model media, red ginger, red galangal

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