The Potential of Katmon Fruit (Dellenia philippinensis) Extract as a Natural Food Preservative
Advances in Research · pp. 126–132 · Published 22 Jan 2024
10.9734/air/2024/v25i11026Abstract
This study investigates the potential of Katmon fruit (Dellenia philippinensis) extract as a natural food preservative. The methodology encompassed the extraction of key components from the fruit and their subsequent Analysis. Computational evaluations, based on data from Tables 1, 2, and 3, reveal a significant correlation between the acetic acid concentration in the extract and its antimicrobial effectiveness. Results demonstrate the extract's substantial capability to inhibit microbial growth, which is attributed to its high antioxidant and acetic acid content. Sensory evaluations suggest the extract does not compromise food quality. The discussion underscores the advantages of Katmon fruit extract over synthetic preservatives, highlighting its natural, cost-effective, and eco-friendly nature. The study adds to the understanding of natural food preservation, proposing a viable alternative to synthetic additives, with implications supported by computational data analyses.
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Cited by 4
Jairus Jake M. Lucero, Judy Ann M. Muñoz, Lyka Y. Aglibot · 2025
Showing 1 of 4 known citations — external sources report more than can currently be individually listed.
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