Preliminary study on potential activity of aqueous Moringa oleifera leaves extract as natural preservatives to extend the shelf life of raw goat milk

Abstract

Various parts of the Moringa oleifera (MO) plant have been used for multiple diseases in human, with extracts showing varying levels of antioxidants and antimicrobial activity on the microorganism study. This work aims to evaluate the antimicrobial potential of aqueous extracts of MO to extend the shelf life of raw goat milk. The MO leaves extract were added to the raw goat milk in different concentrations and several tests to assess the function of these extract were then performed. The antimicrobial effect was examined by Standard Plate Count (SPC) procedure, conducted at room temperature for 24, 48 and 72 hours for various storage times. The pH was measured every four hours for the first 24 hours. The results showed a significant difference (p[removed]0.05) between MO1 and MO2 for 24 and 48 hours. The pH value of raw goat milk samples enriched with different concentrations of MO during 24 hours of storage at room temperature were substantially different (p<0.05) between control and all treatments. The addition of MO extract as a natural preservative offers a convenient and safe method of extending the shelf life of raw milk without altering the characteristics of raw goat milk.