香蕉皮提取物(Musa spp.)抗菌活性之探討

Study of Antimicrobial Activity of Unripe Banana (Musa spp.) Peel Extract

葉茉莉(Raharjo Amelia-Lidwina)

指導教授 ： 謝寶全

國立屏東科技大學/國際學院/食品科學國際碩士學位學程/碩士(2021年)

https://doi.org/10.6346/NPUST202100072

摘要

抗菌劑對於保護食品免遭微生物變質，保持食品質量並延長食品保質期非常重要。但是，現在的商業抗菌劑大多為化學形式，可能對人體健康和安全有害。在本研究中，使用未成熟的香蕉（Musa spp.）果皮提取物進行天然材料作為防腐劑替代品的搜索。使用未成熟香蕉皮的不同提取條件提取抗菌化合物。最佳的“未成熟香蕉皮提取物”，是通過使用95％乙醇作為溶劑，採用“恆溫搖床培養箱”方法，在70°C下以1：5的比例對溶劑進行8小時的發酵而獲得的，從而抑制了特定的微生物菌株。將革蘭氏陰性和革蘭氏陽性細菌，酵母菌和黴菌用作目標體外微生物，以測試體外抗菌活性，該活性根據瓊脂井擴散法的抑制區直徑確定。香蕉皮提取物對枯草芽孢桿菌的抑制區為14.85 ± 0.12 毫米；大腸桿菌為14.57 ± 0.12毫米；膜畢赤酵母為12.63 ± 0.14毫米；黑曲霉為10.90 ± 0.09 毫米。然後，在實驗條件下對其進行測試以代表食品。此外，該研究隨後在食品應用中使用未成熟的香蕉皮提取物，這種情況下使用的是非乳製奶精飲料。該結果還與市售的抗菌劑和不添加任何抗菌劑的對照進行比較，以檢驗抗菌劑對食品貨架期的影響。 此外，還測試了來自未成熟香蕉皮提取物和市售抗菌劑的抗菌劑和/或其成分的最低抑菌濃度（MIC）和最低殺菌濃度（MBC）。 最後，本研究試圖通過添加其他抗菌劑（殼聚醣）來增強未成熟香蕉皮提取物的抗菌活性，以獲得最大的抑制區。 這項研究的目的是使用天然抗菌劑作為主要材料來延長食品的保質期，以確保質量和安全性。

關鍵字

抗菌劑 ； 抗菌活性 ； 未成熟的香蕉皮 ； 食品防腐劑

並列摘要

Antimicrobials are especially important to preserve food against microbial spoilage, maintain the quality of food, and extend shelf life of food product. However, the commercial antimicrobial agents now are mostly in chemical forms, which may be harmful to human health and safety. Investigation of natural materials as preservative alternatives are supported this study investigated antimicrobial activity from unripe banana (Musa spp.) peel extract. Different extraction conditions of unripe banana peel were used to extract the antimicrobial compounds. The best unripe banana peel extract to inhibit selected microorganism strains were obtained by using ethanol 95% as the solvent with “temperature orbital shaker incubator” method using 1:5 ratio sample to solvent at 70°C for 8 hours. Gram-negative and Gram-positive bacteria, yeast, and mold were used as target organisms for tested in-vitro antimicrobial activity which is determined based on inhibition zone diameter by agar-well diffusion method. The inhibition zone of the best unripe banana peel extract was 14.85 ± 0.12 mm for Bacillus subtilis; 14.57 ± 0.12 mm for Escherichia coli; 12.63 ± 0.14 mm for Pichia membranifaciens; and 10.90 ± 0.09 mm for Aspergillus niger. Then, it was tested with experimental condition to represent the food products. Furthermore, the study followed by implementing the unripe banana peel extract in food application which in this case used non-dairy creamer beverage. This results also compared with commercial antimicrobial agent and control without any addition of antimicrobial agents to examine antimicrobial effects on shelf-life of food product. Besides, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of antimicrobials and/or their components from unripe banana peel extract and commercial antimicrobial agent were tested. Finally, this study tried to boost the antimicrobial activity of unripe banana peel extract using the addition of other antimicrobials (chitosan) to obtain the maximum inhibition zone. The perspective of this study is to increase shelf-life of food products to ensure quality and safety using natural antimicrobial as the main material.

並列關鍵字

Antimicrobials ； antimicrobial activity ； unripe banana peel ； food preservatives

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