Use of essential oils as new food preservatives (Case: Eucalyptus grandis and Eucalyptus crebra)
Published on: 2nd November, 2018
OCLC Number/Unique Identifier: 7912408220
This study purposed to study the Preservative agents that are required to ensure that manufactured foods remain safe and unspoiled; work was conducted to evaluate the efficacy of essential oils from two eucalyptus species, Eucalyptus grandis and Eucalyptus crebra in food preservatives; to run this experiment flesh eucalyptus leaves collected from Ruhande Arboretum forest were submitted to hydrodistillation and yields(amount) of 0.38 and 0.34 % for Eucalyptus grandis and Eucalyptus crebra were obtained, respectively. Phaseolus vulgaris, Sorghum condatum, cooked Ipomoea batatas (sweet potatoes) and bread were the sample foods used to assess their preservative efficacy. Acanthoscelides obtectus and Stophilus oryzae were used as pests for Phaseolus vulgaris and Sorghum condatum respectively. For bread and cooked Ipomoea batatas, Rhizopus nigricans are used to assess the efficacy of these two essential oils to inhibit their growth; the obtained results revealed that those essential oils could act as insecticide in the storage of Phaseolus vulgaris and Sorghum condatum. Essential oil from Eucalyptus grandis protected these two foods against pests in the periods of 4 and 9 days, respectively while essential oil from Eucalyptus crebra protected them for the periods of 6 and 11days, respectively.
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