Portal de Periódicos da CAPES

Antimicrobial potential of banana peel: A natural preservative to improve food safety

2022; Life Sciences Society of Pakistan; Issue: Online First Linguagem: Inglês

10.35495/ajab.2020.03.188

2307-8553

Nadia Shaukat, Umar Farooq, Kashif Akram, Afshan Shafi, Zafar Hayat, Ambreen Naz, Ayesha Hakim, Khizar Hayat, Samra Naseem, Muhammad Zaki Khan,

Banana Cultivation and Research

The bacterial pathogens not only cause food borne illness and disturbance in the metabolic process of human body rather also cause the severe disorders leading to mortality.The present research was designed to investigate the antimicrobial potential of aqueous and ethanolic extracts of banana peel against food borne pathogens including Staphylococcus aureus, Bacillus subtilis, Salmonella typhus and Escherichia coli.The results showed that the extracts possessed significant antimicrobial potential against both Gram-negative (S. typhus & E. coli) and Gram-positive (B.subtilus & S. aureus) strains.The ethanolic extracts revealed maximum antimicrobial potential against S. typhus (16.27±0.01mm zone of inhibition) and S. aureus (17.15±0.01mm zone of inhibition) at 40°C, which was very close to the antimicrobial potential of the standard antibiotics (Amoxicillin & Ciprofloxacin).The results concluded that banana peel would be a suitable choice to use as a natural preservative in food items to enhance the food safety.