Abstract:
Possibilities of usage of tamarind fruit extracts as a bio-preservative was tested in
this research. Tamarind is a sour, tropical fruit, which is widely used as a food
additive in traditional cooking in Sri Lanka for centuries. Tamarind extracts, i.c..
Raw Tamarind Extract (RTL), Dried ripe Tamarind Extract (DTE), Raw tamarind
Seed Extract (RSE), and Dried ripe tamarind Seed Extract (DSE), were used in this
study where these extracts have relatively acidic pH values, which were useful in
adjusting pH in the media. Trials were carried out to investigate the effect of
tamarind extracts alone and the synergistic effect of it with potassium sorbate on
the growth of spoilage bacteria, fungi and pathogens. These trials clearly showed a
microbial control when tamarind pulp extracts v/ere used while tamarind seed
extracts did not give any antimicrobial effect, Tamarind pulp extracts inhibited the
growth of spoilage bacteria offish at a level of pH 4.6, and they were not effective
against fungi present on dead fish. The synergistic effect of tamarind extracts with
potassium sorbate was greater than that of the extracts alone where it is much
effective on fungi. Tamarind seed extracts were not effective against bacteria either
alone or with potassium sorbate.
