ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Khadija Ahmed Mousa1, Khairul Naim Md. Padzil1, Yaya Rukayadi1,2 , Nik Iskandar Putra Shamsudin1,3 and Faridah Abas1,2
1Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia.
2Natural Medicine and Product Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia.
3Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia.
Article Number: 8615 | © The Author(s). 2023
J Pure Appl Microbiol. 2023;17(3):1495-1508.
Received: 10 April 2023 | Accepted: 05 June 2023 | Published online: 28 July 2023
Issue online: September 2023

Raw foods contain harmful microorganisms that can infect processed foods and cause them to spoilage. To ensure safety and sustainability, processed foods are categorized depending on the required level of heat treatment and pH levels. This study aimed to assess the effect of different pHs and temperatures on the stability and mode of action of M. paradisiaca L. flower extract. The inhibition zone results after treating extracts with different pHs (3, 6, 7, and 11) for pathogenic bacteria and food spoilage ranged between 6.33 ± 0.47 to 16.67 ± 0.94 mm, and 6.00 ± 0.00 to 10.00 ± 0.00 mm, respectively. In terms of temperatures for foodborne pathogens (30, 50 and 80°C), E. coli showed the highest inhibition zone (11.67 ± 0.47 mm) at 30°C, while B. megaterium (12.00 ± 0.94 mm and 12.33 ± 0.47 mm) at 50 and 80°C. For the food fungi, C. krusei and C. parapsilosis showed the highest inhibition zone (8.33 ± 1.25 mm). The highest cell constituent release was at the concentration of 4×MIC for 4 and 96 h incubation and was found to be at 2.069%, 1.621%, 1.428%, and 1.643% for B. subtilis, E. coli, C.albicans and Asp. niger, respectively. The highest crystal violet uptake for B. subtilis, E. coli, C. albicans, and Asp. niger was 1.881, 2.082, 2.329, and 0.982 at 4׳ MIC after treatment for 4 and 96 h, respectively. In conclusion, M. paradisiaca L. flower extract exhibited antimicrobial activity, which showed stability after being subjected to different pHs and temperatures and can be developed as a natural sanitizing agent for washing raw foodstuffs.


Musa paradisiaca, Antimicrobial Activity, Flower Extract, Cell Constituents Release, Crystal Violet

Article Metrics

Article View: 97

Share This Article

© The Author(s) 2023. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.