Decolorized and Undecolorized Ethanol Extracts of Ginggiyang (Leea aequata L.) Leaves as Effective Preservatives for Edible Products

Research background. The global increase in population has led to a corresponding rise in the production of edible products and chemical preservatives. However, chemical preservatives are often associated with adverse health effects, underscoring the need to develop safer and more effective alternatives. Experimental approach. This research assessed the effectiveness and sensory acceptability of decolorized and undecolorized ethanol extracts of Leea aequata L. leaves as a preservative. The assessment was carried out by applying extracts to bread, jam, and juice products, while hedonic tests were also conducted to determine sensory acceptability. The total plate count (TPC) and yeast mold (YM) count were selected to evaluate the effectiveness of preservation. A comparison was performed with a control without additional preservatives and products preserved using potassium sorbate. Results and conclusions. Products treated with test extracts were as sensorily acceptable as those treated with potassium sorbate. The addition of the treatment was proven to have a preservation effect, where the TPC and YM count were lower than in the control. Therefore, the test extracts had the potential to be developed as natural preservatives that could replace chemical variants, such as potassium sorbate. Novelty and scientific contribution. Decolorized and undecolorized ethanol extracts of Leea aequata L. leaves had only been shown as preservatives of edible products for the first time. The results of these tests were crucial in developing effective preservatives.