Evaluating Citrullus colocynth Extracts as Natural Preservatives for Chevon Meatballs | InformativeBD

Nagwa Thabet Elsharawy , Afnan Ahmed Allhyani, and Mohamed Baeshen, from the different institute of the Saudi Arabia. wrote a research article about, Evaluating Citrullus colocynth Extracts as Natural Preservatives for Chevon Meatballs. entitled, Evaluating the effect of Citrullus colocynth extracts as natural preservatives for some Chevon meatballs. This research paper published by the International Journal of Biosciences (IJB). an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences | INNSpub. an open access multidisciplinary research journal publisher.

Abstract

Chevon is one of the most favorable meats between Arabian populations. Its consider one of the primary source of protein, fat, and water, which providing all essential amino acids, micronutrients, vitamins B6, B12, vitamin D, omega-3 polyunsaturated fatty acids, which makes it best media for growth of microorganism and highly perishable food item. That increasing the demand to find safe materials extending the shelf life of meat. The aim of the study is to examine Citrullus colocynthis extract as natural preservatives. Fifty chevon samples were investigated microbiologically. Then determined the antibacterial effect of Citrullus colocynthis (aquas & ethanolic) extracts by different concentrations; (1.25, 2.5, 5, 10, 12.5 & 15) % against six foodborne microorganisms (Staphylococcus aureus and Listeria monocytogenes Escherichia coli, Salmonella typhi, Salmonella enteritidis and Vibrio parahaemolyticus). Finally, addition of the different concretions of each extract to the chevon was performed. On the other side obtained results observed that all extracts have antibacterial effect by varies degree against all tested microorganisms and the extracts successes to extend the shelf life of chevon to about 17 days. According to obtained results indicated that herbal extracts consider a promising choice for the creation as a novel technique to overcome some food pathogens. So, it can be utilized as an alternative to traditional food preservative products. 

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Introduction

Chevon is referred to the goat meat which considers as one of the most favorite edible red meat kind especially for Arabian societies consumers’. Chevon meat differ in nutritional values than beef meat as it has lower saturated fat, cholesterol and calories contents, in addition to its higher potassium and lower sodium contents all that make this meat kind of choice to people suffering from heart disease and other cardiovascular disorders (Singh et al., 2014).

On the other hand, chevon deterioration may result by the effect of; the meat enzymatic autolysis, lipid oxidation and/or microbial spoilage. Chevon as all meat kinds is one of the excellent media for microbial growth including foodborne microorganisms due to its nutritional value richness (Heifa’a et al., 2018).

Foodborne pathogens such as; (Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, Salmonella enteritidis, Listeria monocytogenes & Vibrio parahaemolyticus) in food poses food poisoning problem to the consumers’ health (Umesha and Manukumar, 2018). The zoonotic danger may cause by the foodborne microorganisms itself or caused by their toxins which leading to different severity of the illness signs or even death (Heredia and García, 2018; Allhyani et al., 2021).

Good preservation considered one of the best methods to avoid and/or retarding the meat spoilage (Sánchez-Ortega et al., 2014). although, there are many chemical preservatives used in food industries but almost of these chemicals have very dangerous side effect on the consumers’ health specially to young, old and immunosuppressed consumers, the hazards increase with prolong consumption of the preserved food products which may causing bad effect on liver, kidney in addition to, their teratogenic and carcinogenic. Therefore, almost recent food hygienists and researchers looking for new natural safe preservatives which can prolong the shelf life of the food item and avoid toxicological effect of the traditional preservatives using different plant parts extracts including; leaves, fruits, stems, roots, seeds and bark (Shah et al., 2014; Abo hashem et al., 2022).

Citrullus colocynthis is one of cucurbitaceae family which are widely spread characterized by its rough angular stems, lobed leaves, solitary monoecious flowers, its fruit is green turn to yellow when ripe with size similar to small orange size with numerous ovoid, compressed, light yellowish to dark brown smooth seeds and characterized by its; antimicrobial, antioxidant, antidiabetic, anti-inflammatory, gut disorders including gastroenteritis, colic, indigestion, and dysentery with multiple other therapeutic potency without adverse effects on human health but until now there is a wide shortage on them as food natural perservatives (Al-Snafi, 2016; Rani et al., 2017; da Silva and Hussain, 2017). In addition to the nearly absent studies on their effect in chevon preservation. This study aimed to investigate antibacterial effect of Citrullus colocynthis different extracts against some food posining pathogens which isolated from chevon samples, Performed sensetivity test by different concentration of each extract and evalute the effect of addition of the plant extracts by different concentrations on minced chevon shelf life.

Source : Evaluating the effect of Citrullus colocynth extracts as natural preservatives for some Chevonmeatballs