Biopreservative Effect of Ginger (<scp><i>Z</i></scp><i>ingiber officinale</i>) and Garlic Powder (<scp><i>A</i></scp><i>llium sativum</i>) on Tomato Paste

Abstract

Abstract The study investigated fresh tomato fruits ( R oma VF variety) prepared into paste, proportioned into different samples with each receiving different concentrations of ginger, ginger and garlic powder (2 and 4% w/w) and stored over a period of 8 weeks. The total viable ( TVC ), lactic acid bacteria ( LAB ) and yeast counts of the samples were enumerated on a weekly basis while the pure microbial isolates were identified. Results showed that TVC and LAB of control sample ranged from 3.42 to 13.45 and from 5.79 to 17.74, respectively, while samples with garlic and ginger had counts ranging from 3.34–4.87 to 3.39–4.86 (log cfu/g), respectively, over the period of storage. The microorganisms were identified as L actobacillus brevis , L actobacillus plantarum , L actobacilli acidophilus , L actobacillus delbrueckii , L actobacillus fermentum , L euconostoc mesenteroides , S accharomyces cerevisiae , S accharomyces lactis , H ansenula anomala , R hodotorula glutinis , R hodotorula flava and R hodotorula rubra . The study concluded that combined garlic and ginger (2 and 4%) suitably preserved tomato paste for 8 weeks without deterioration at refrigeration temperature (4 ± 1C). Practical Applications Health‐conscious consumers are wary of potential dangers of consuming chemical preservatives over a period of time. The use of natural products such as ginger and garlic as natural preservatives could significantly improve their utilization in industrial production of tomato paste and even in household production in A frica where refrigeration is greatly hampered by erratic power supply.