COMPARISON OF CHEMICAL COMPOSITIONS AND ANTIMICROBIAL ACTIVITIES OF UNRIPE AND RIPE Sonneratia caseolaris L. FRUIT EXTRACTS COLLECTED FROM HAU GIANG AND EMULSION FOOD PRESERVATIVE APPLICATION

Phạm Khánh Nguyên Huân; Võ Hữu Nghĩa; Hà Thị Kim Quy

doi:10.34238/tnu-jst.12615

COMPARISON OF CHEMICAL COMPOSITIONS AND ANTIMICROBIAL ACTIVITIES OF UNRIPE AND RIPE Sonneratia caseolaris L. FRUIT EXTRACTS COLLECTED FROM HAU GIANG AND EMULSION FOOD PRESERVATIVE APPLICATION

About this article

Received: 17/04/25 Revised: 15/07/25 Published: 15/07/25

Authors

1. Pham Khanh Nguyen Huan, Can Tho University
2. Vo Huu Nghia, Can Tho University
3. Ha Thi Kim Quy , Can Tho University

Abstract

This study aims to compare the chemical compositions and antimicrobial activities of unripe and ripe Sonneratia caseolaris L. fruit extracts collected from Hau Giang province and to evaluate their potential application in food preservation. EtOH extracts from unripe and ripe fruits were prepared and analyzed for phytochemical analysis. Antimicrobial activities were assessed against 10 bacterial strains and Colletotrichum gloeosporioides fungus using the agar well diffusion. Emulsion systems containing the extracts were formulated and evaluated for their efficacy in preserving salad. Results revealed that unripe fruit extracts contained significantly higher flavonoid content than ripe fruit extracts, while phenolic content was comparable between both extracts. Both extracts exhibited potent antimicrobial activities against the tested microorganisms. Notably, emulsion systems incorporating 0.5-1% extract concentration demonstrated effective preservation of salad for 7 days at 4 °C. This research provides compelling evidence for the potential application of S. caseolaris fruit extracts in developing natural food preservative formulations.

Keywords

Unripe and ripe S. caseolaris; Emulsion systems; Chemical compositions; Antimicrobial activities; Preserving salad

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DOI: https://doi.org/10.34238/tnu-jst.12615

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