POTENTIAL BIOPRESERVATIVE EFFECT OF ANTIMICROBIAL PEPTIDES OF SEEDS OF Vigna unguiculata (Cow Pea) ON Hibiscus sabdariffa L. (Roselle) Calyces (Zobo) DRINK

Year : 2025 | Volume :14 | Issue : 01 | Page : 26-41
    By

    Sani Hauwa Muhammad,

  • Bukar Aminu,

  • Magashi Abdulqadir Magaji,

  1. ASSISTANT CHIEF SCIENTIFIC OFFICER, Department of Planning, Research and Policy Analysis, National Board for Technology Incubation, Abuja, Nigeria., ,
  2. Research Scholar, Department of Microbiology, Bayero University Kano. Kano State, Nigeria, ,
  3. Research Scholar, Department of Microbiology, Bayero University Kano. Kano State, Nigeria, ,

Abstract

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Natural and efficient food preservatives are in greater demand because of growing concerns about the safety and quality of processed beverages. Antimicrobial peptides have emerged as promising natural substitutes for synthetic preservatives, boasting advantages like wide-ranging activity and reduced toxicity. In this research, we investigate the inhibitory effects of these peptides against common spoilage microorganisms in ‘Zobo’ drink. Peptides were extracted and purified from germinated Vigna unguiculata) seeds harvested on days 2, 4, 6, and 8 using a combination of ammonium sulfate precipitation at 70% saturation, dialysis, and gel filtration, resulting in distinct peaks. SDS-PAGE was used to determine the peptides’ molecular weights. Additionally, six bacterial and four fungal species were isolated and identified following standard protocols. The highest protein concentration was observed in germinated seeds harvested on day four (B4) as 1.8060mg/ml on fraction 6 while the highest zone diameter of inhibition was recorded on germinated Bean seed day two fraction three (B4:3) The zone diameter measured 21.333 ± 0.8819 mm, while none of the four fungal species exhibited any activity or zone of inhibition. After being adjusted to a pH of 2.3, the peptides’ ability to sanitize “zobo” drink was assessed. was conducted at 0 hours, 24 hours, 48 hours, and 72 hours, and all of the pure peptides increased the drink’s shelf life. According to the sensory evaluation, the judges preferred the drink maintained with 10% (B4:3) at pH 2.3, with a percentage likeness of 83.33% after 72 hours of preservation. The results of this study may aid in the creation of innovative and secure preservation methods for the beverage sector.

Keywords: Vigna unguiculata (cow pea), Rosell flower drink (Zobo), plant antimicrobial peptides, food microbiology, biopreservatives

[This article belongs to Research & Reviews : Journal of Food Science & Technology (rrjofst)]

How to cite this article:
Sani Hauwa Muhammad, Bukar Aminu, Magashi Abdulqadir Magaji. POTENTIAL BIOPRESERVATIVE EFFECT OF ANTIMICROBIAL PEPTIDES OF SEEDS OF Vigna unguiculata (Cow Pea) ON Hibiscus sabdariffa L. (Roselle) Calyces (Zobo) DRINK. Research & Reviews : Journal of Food Science & Technology. 2025; 14(01):26-41.
How to cite this URL:
Sani Hauwa Muhammad, Bukar Aminu, Magashi Abdulqadir Magaji. POTENTIAL BIOPRESERVATIVE EFFECT OF ANTIMICROBIAL PEPTIDES OF SEEDS OF Vigna unguiculata (Cow Pea) ON Hibiscus sabdariffa L. (Roselle) Calyces (Zobo) DRINK. Research & Reviews : Journal of Food Science & Technology. 2025; 14(01):26-41. Available from: https://journals.stmjournals.com/rrjofst/article=2025/view=0

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Regular Issue Subscription Original Research
Volume 14
Issue 01
Received 27/11/2024
Accepted 27/12/2024
Published 10/01/2025
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