The Potential Application of Moringa oleifera Extracts as Natural Preservatives of Chicken Meat

Abstract

Background: Chicken meat is vulnerable to contamination during processing and storage, leading to spoilage and economic losses. To find natural alternatives to synthetic preservatives, researchers are exploring plant-based options.Objectives: This study was aimed at investigating the potential of Moringa oleifera leaf extracts to inhibit microbial growth in chicken breasts.Materials and Methods: M. oleifera leaf extracts were added to chicken breasts at various concentrations (1%, 0.7%, 0.5%, and 0.25%). The samples were then stored at 4°C and 25°C for 4 days. The growth of aerobic plate count, Escherichia coli, Listeria monocytogenes, and Salmonella spp. was monitored and observed on 0, 2, and 4 days.Results: Results showed that M. oleifera leaf extracts effectively suppressed and delayed bacterial growth. While there was no Salmonella growth in any sample, some treated samples experienced a slight increase in bacterial growth toward the end of the storage period. However, concentrations of 0.5% and 0.25% significantly reduced bacterial growth, even at higher storage temperatures of 25°C.Conclusion: Overall, the study demonstrates the potential of M. oleifera leaf extracts as natural preservatives. They can help ensure the safety, quality, and shelf life of chicken meat by inhibiting microbial growth.

Keywords: Activity; Moringa; pharmacognosy; preservative