INFLUENCE OF IRAQI AND EGYPTIAN ORANGE PEELS EXTRACT ON SOME MICROORGANISMS THAT CAUSE FOOD SPOILAGE AND ITS ROLE IN PROLONGING OF CAKE SHELF LIFEASMAA SABAH AHMAED, SAEED SAHIB ALLAWI AND NIDHAL MOHAMMED SALIH
This study is aimed to determine the effect of addition of different concentrations (0.1 and 0.3% v/ w) of dry and fresh Iraqi and Egyptian orange (Citrus sinensis) peels extracts on either of microbial activity of microorganisms that cause food spoilage and sensory properties of cake. Oily extracts for both the local and Egyptian had a clear action against gram positive bacteria (Staphylococcus aureus and Bacillus subtilis) while that action was less on negative bacteria (Salmonella typhimurum and Escherichia coli). Diameters of clear zones of B.subtilis and Staph.aureus growth were 7.4 and 7.5mm consequently at concentration of 4000 ppm of local dry peels extract while diameters of clear zones of S. typhimurum and E.coli growth were 6.5 and 3.2 consequently under the same condition. The mold Rhizopus spp was more inhibited at concentrations of 2000 or 4000 ppm where the maximum inhibition (42%) reached when the dry local orange extract was used. The results showed that the addition of Iraqi oil extracted from dry orange peels at percentage of 0.1% to Cake mix, addition of Egyptian oil at percentage of 0.1% to Cake mix and addition of Iraqi oil extracted from fresh orange peels at percentage of 0.1% to Cake mix were most efficient in term of decreasing the total number of bacteria and mold compared with control treatment. It was concluded that oil extracted from the Iraqi dry and fresh peel orange were considered as inhibitors of some food spoiled bacteria and fungi and as an improver of cake sensory properties which reflected in prolonging its shelf life.
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