Summary Antibacterial properties of ethanolic coconut husk extracts (ECHE) prepared using varying ethanol concentrations as the extracting media against Pseudomonas aeruginosa, Escherichia coli, Vibrio parahaemolyticus, Listeria monocytogenes and Staphylococcus aureus was studied. ECHE60, prepared using 60% ethanol, had similar minimum inhibitory concentration and minimum bactericidal concentration to those extracted using 80% and 100% ethanol (P ˂ 0.05). When Asian sea bass (Lates calcarifer) slices were treated with ECHE60 at 200 and 400 ppm, the quality changes were monitored in comparison with the control (without treatment) during 12 days of refrigerated storage (4 °C). The shelf life of sea bass treated with 400 ppm ECHE60 was extended to 9 days, whereas the control had a shelf life of 3 days. Lipid oxidation was lowered in ECHE60 treated samples than the control during storage. Therefore, ECHE60 could inhibit both spoilage and pathogenic bacteria and also extended the shelf life of sea bass slices.
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Olatunde et al. (2018) studied this question.
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