Vol. 11, Issue 12 (2022)

Author(s):
VD Surve, US Shaikh and AA Pawar

Abstract:
In the present investigation attempts were made to use vanillin as an antimicrobial agent against Saccharomyces cerevisiae and Candida parapsilosis in pomegranate juice stored at (room temperature) 25 °C and 10 °C for five weeks. In present study it was found that the concentrations of 20 and 10 mM vanillin were required to achieve complete inhibition of S. cerevisiae investigated in the pomegranate juice at 25 °C and 10 °C respectively even after five weeks. The antimicrobial activity of vanillin against C. parapsilosis was studied and it was found that the concentrations of 20 and 10 mM vanillin were required to achieve complete inhibition of C. parapsilosis investigated in the pomegranate juice stored at 25 °C and 10 °C respectively, after five weeks. The results of this investigation indicate the potential for using vanillin as an alternative to synthetic preservative agents. The vanillin levels required to inhibit growth of yeasts at the lower temperature compare favorably for practical use in fruit juices and soft drinks that are low in both lipid and protein content, which are thought to interfere with the antimicrobial activity of vanillin. However, as high vanillin concentration gives the strong aromatic flavor of vanillin, lower levels would have to be added if vanillin was to be used as a widespread preservative.