فهرست نشریات علمی دسترسی آزاد ایران

The growing consumer demand for natural food preservatives as alternatives to synthetic additives has intensified research into plant-derived antimicrobial agents. This study investigated the efficacy of tarragon (Artemisia dracunculus L.) oil extract in extending the shelf life of tomato paste and its antimicrobial properties against common foodborne pathogens. Oil and alcoholic extracts of tarragon were prepared using Soxhlet apparatus and rotary evaporation. Their antimicrobial activity was evaluated against Staphylococcus aureus, Escherichia coli, Candida spp., and Aspergillus niger using the agar well diffusion method. Subsequently, laboratory-produced tomato paste was treated with tarragon oil extract at concentrations of 25%, 50%, and 100% and stored at 4°C for 1, 4, 8, and 14 days. Microbial quality (total aerobic bacterial count and mold/yeast count) and sensory attributes were assessed periodically. Results demonstrated that the oil extract exhibited significant dose-dependent antimicrobial activity, with the 100% concentration showing the highest inhibition zones, particularly against fungi. In contrast, the alcoholic extract showed no inhibitory effect. In tomato paste, all extract concentrations effectively suppressed microbial growth compared to the control, with higher concentrations (50% and 100%) demonstrating superior preservation over the 14-day storage. Sensory evaluation indicated that while the control sample scored highest, all treated samples remained within an acceptable "Good" to "Very Good" range, with the 25% concentration best balancing preservative efficacy and sensory quality. This study concludes that tarragon oil extract is a potent natural preservative capable of enhancing the microbial stability of tomato paste without severely compromising its sensory acceptability.