Decolorized and Undecolorized Ethanol Extracts of Ginggiyang (Leea aequata L.) Leaves as Effective Preservatives of Edible Products.

RESEARCH

BACKGROUND

The global increase in population has led to a corresponding rise in the production of edible products and chemical preservatives. However, chemical preservatives are often associated with adverse health effects, highlighting the need to develop safer and more effective alternatives.

EXPERIMENTAL APPROACH: This research evaluates the effectiveness and sensory acceptability of decolorized and undecolorized ethanol extracts of Leea aequata L. leaves as preservatives. The assessment involved applying the extracts to bread, jam and juice products, and conducting preliminary hedonic tests of bread and juice samples to determine sensory acceptability. The total plate count (TPC) and yeast and mould (YM) count were used to evaluate the effectiveness of preservation. Comparisons were made with a control without added preservatives and with products preserved using potassium sorbate.

RESULTS AND

CONCLUSIONS

Products treated with test extracts were as sensorially acceptable as those treated with potassium sorbate. The addition of the extracts was shown to have a preservative effect, as the TPC and YM counts were lower than in the control. Therefore, the test extracts have the potential to be developed as natural preservatives that could replace chemical variants such as potassium sorbate.

NOVELTY AND SCIENTIFIC CONTRIBUTION: Decolorized and undecolorized ethanol extracts of Leea aequata L. leaves were shown for the first time as preservatives of edible products. The results of these tests are crucial for developing effective preservatives.