Evaluation of the antifungal capacity of hydroalcoholic extract of pomegranate peel (Punica granatum L) and application as a natural preservative in bread.
DOI:
https://doi.org/10.5327/fst.546Palavras-chave:
Pomegranate extracts, natural preservative, Aspergillus, Penicillium, CladosporiumResumo
Natural extracts have bioactive compounds concentrated in leaves, peels, and seeds. In this research, pomegranate peel extract was tested as a natural conservant for bread. The hydroalcoholic extract of pomegranate peel was obtained by dehydrating the peels, powdering them, and then performing a maceration in 70% ethanol; high-performance liquid chromatography characterized the extract to quantify punicalagin. Fungal strains (e.g., Penicillium paneum, Penicillium citrinum, Cladosporium spp., and Aspergillus chevalieri) isolated from deteriorated commercial bread were used to determine antifungal activity via minimum inhibitory concentration/ fungicidal concentration, mycelial growth, and spore inhibition tests, with morphological effects assessed by scanning electron microscopy. Additionally, the preservative potential of the extract was evaluated by applying different concentrations to bread samples and monitoring microbial growth over time. The extract demonstrated potent antifungal activity, with minimum inhibitory concentrations of 2.50% for Penicillium paneum, 1.25% for Penicillium citrinum, and 5.0% for Aspergillus chevalieri, while Cladosporium strains showed resistance. In bread preservation tests, pomegranate peel extract at concentrations of 0.625–2.50% maintained low mold and yeast counts up to the 25th day, demonstrating comparable performance to synthetic preservatives. The hydroalcoholic extract of pomegranate has shown efficiency as a preservative and natural alternative for combating and preventing fungal infections in bakery products.
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