Fresh raw chicken surrounded by stylized leaves and rhizomes

Naturally Fresher: How Plant Extracts Can Extend the Life of Your Chicken

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Beau Callahan in Science & Nature June 2025 • 5 min read.

"Discover the power of Alpinia malaccensis and Terminalia catappa extracts in keeping your ready-to-cook chicken safe and delicious longer."


In today's fast-paced world, ensuring food safety is more critical than ever. With increasingly global food supply chains and the rising popularity of ready-to-cook meals, consumers are demanding not only convenience but also assurance that their food is safe and free from harmful chemicals. This demand presents a unique challenge to food technologists: how to extend the shelf life of fresh products while minimizing the use of synthetic preservatives.

Chicken, a staple in many diets, is particularly vulnerable to spoilage and contamination. Traditional methods of preservation often involve synthetic additives, which, while effective, can raise health concerns. These concerns range from allergic reactions to potential links with serious illnesses like cancer. As a result, there's a growing interest in natural alternatives that can provide the same level of protection without the associated risks.

Enter a promising solution: plant extracts. Researchers have been exploring the potential of various plants to act as natural preservatives, offering antimicrobial and antioxidant properties that can keep food fresher and safer for longer. Among these, Alpinia malaccensis and Terminalia catappa have shown particular promise. This article delves into a study exploring how these extracts can be combined to enhance the shelf life and safety of ready-to-cook chicken, offering a glimpse into the future of food preservation.

The Science Behind Plant Extracts: How They Keep Chicken Fresher

Fresh raw chicken surrounded by stylized leaves and rhizomes

A recent study investigated the combined effects of Alpinia malaccensis (also known as "Ran-kiriya" in Sinhala and "Pera-rattai" in Tamil) rhizome extract and Terminalia catappa ("Kottamba") fruit pericarp extract on ready-to-cook (RTC) chicken. These plants were chosen for their known antibacterial and antioxidant properties. The goal was to determine if these natural extracts could effectively combat foodborne pathogens and spoilage bacteria, thereby extending the shelf life of vacuum-packed raw chicken meat.

The process involved inoculating chicken pieces with common foodborne pathogens like Listeria monocytogenes and Staphylococcus aureus, then marinating them with a mixture of the plant extracts. The chicken was vacuum-packed and stored at both 4°C and 8°C to simulate typical refrigeration conditions. Over a period of 12 days, researchers meticulously tracked microbial growth, lipid oxidation, pH levels, and color changes.

  • Inhibition of S. aureus: The combination of plant extracts significantly reduced the growth of Staphylococcus aureus by 1.80, 2.13, 2.36, and 2.97 log CFU/g over 3, 6, 9, and 12 days, respectively, at 8°C.
  • Inhibition of L. monocytogenes: Similarly, Listeria monocytogenes was significantly inhibited, showing reductions of 1.22, 1.60, and 1.55 log CFU/g at 6, 9, and 12 days, respectively, at 4°C.
  • Reduced Lipid Oxidation: The treated chicken exhibited significantly lower lipid oxidation, with MDA levels of 1.39 mg/kg and 2.43 mg/kg at day 12 at 4°C and 8°C, respectively.
  • Total Plate Count: The total plate count of treated chicken remained at safe levels, with 6.59 ± 0.10 log CFU/g at 6 days at 4°C and 6.66 ± 0.36 CFU/g at 9 days at 8°C, ensuring it was safe for human consumption.
These findings highlight the potential of Alpinia malaccensis and Terminalia catappa extracts as natural preservatives, offering a promising alternative to synthetic additives in extending the shelf life and enhancing the safety of ready-to-cook chicken.

The Future of Food Preservation: Natural, Safe, and Economical

The study demonstrates that marinating ready-to-cook chicken with a combination of Alpinia malaccensis and Terminalia catappa extracts can significantly extend its shelf life, offering a safer, more natural alternative to traditional preservation methods. This approach not only reduces the risk of foodborne illnesses but also addresses the growing consumer demand for clean-label products free from synthetic additives. By harnessing the power of plant extracts, the food industry can create fresher, safer, and more appealing products, paving the way for a healthier and more sustainable future.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

Everything You Need To Know

1

What are Alpinia malaccensis and Terminalia catappa, and why are they being researched for food preservation?

Alpinia malaccensis and Terminalia catappa are plant extracts that have shown promise as natural preservatives for food. Alpinia malaccensis, also known as "Ran-kiriya" and "Pera-rattai", is extracted from the rhizome of the plant. Terminalia catappa extract comes from the fruit pericarp. They possess antimicrobial and antioxidant properties, which can combat foodborne pathogens and spoilage bacteria, keeping food fresher and safer for a longer duration. Their significance lies in offering a natural alternative to synthetic preservatives, addressing the consumer demand for cleaner, safer food options.

2

Why is it important to combine Alpinia malaccensis and Terminalia catappa extracts for preserving chicken?

The combination of Alpinia malaccensis and Terminalia catappa extracts is important because they work together to inhibit the growth of harmful bacteria like Listeria monocytogenes and Staphylococcus aureus in food products such as chicken. This inhibition reduces the risk of foodborne illnesses. Furthermore, these extracts reduce lipid oxidation, which is a process that causes food to become rancid and spoil. By controlling microbial growth and oxidation, these plant extracts help extend the shelf life of food, maintaining its quality and safety.

3

What is lipid oxidation, and why is it important to reduce it in food preservation?

Lipid oxidation refers to the degradation of lipids (fats) through a chemical reaction with oxygen. This process results in the formation of undesirable compounds that can cause changes in the taste, odor, and nutritional value of food. In the context of food preservation, reduced lipid oxidation is important because it helps to prevent rancidity and maintain the quality and freshness of the food product over an extended period. The presence of Alpinia malaccensis and Terminalia catappa extracts helps in lowering lipid oxidation.

4

What are Staphylococcus aureus and Listeria monocytogenes, and why is inhibiting their growth important in food safety?

Staphylococcus aureus and Listeria monocytogenes are foodborne pathogens that can cause illness if consumed. Staphylococcus aureus can produce toxins that lead to vomiting and diarrhea, while Listeria monocytogenes can cause a more severe infection, especially in pregnant women, newborns, and individuals with weakened immune systems. In the context of food safety, inhibiting these pathogens is important because it reduces the risk of foodborne outbreaks and protects public health. The application of Alpinia malaccensis and Terminalia catappa helps reduce these.

5

What does 'total plate count' mean in the context of food preservation, and why is it important to monitor?

The total plate count refers to the total number of viable bacteria present in a sample. Monitoring the total plate count is important because it indicates the overall microbial load in the food. While not all bacteria are harmful, a high total plate count suggests that conditions are favorable for microbial growth, which could lead to spoilage and the potential proliferation of pathogenic bacteria. If the total plate count remains at safe levels with the use of natural extracts such as Alpinia malaccensis and Terminalia catappa the food is safe for human consumption.

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