The Application of Xylopia aethiopica (African Pepper) in Food Preservation: A Review of Forms, Food Types, and Mechanisms of Action
DOI:
https://doi.org/10.24925/turjaf.v14i6.1501-1512.8478Keywords:
Biopreservative, Local spice, Food safety, Microbial inhibition, Food securityAbstract
Xylopia aethiopica (African pepper) possesses antimicrobial and antioxidant activities. Aim: This review chronicles the scientific evidence regarding the use of X. aethiopica as a food preservative, in the forms it can be used, the foods it can be applied to and its mechanisms of action. Methodology: Systematic analysis following PRISMA guidelines of studies from 1977 to 2025 in which the spice was employed, different forms of applications, and food samples in which it was applied was carried out. Key findings: It was noted that the activities of X. aethiopica extracts had a broad-spectrum effect, inhibiting food pathogens of public health concern, such as Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans and Aspergillus niger. The antioxidant activity exhibited by the spice was found advantageous in reducing the rate of lipid oxidation in fatty foods. X. aethiopica essential oil prolonged the shelf life of food products under refrigerated condition. Ethanol extracts significantly suppressed spoilage microbes on vegetables during 2 weeks of storage at 4 °C with no negative effects on the sensory quality. Similarly, limited sensory effects were noticed when ground X. aethiopica was added as antifungal preservative to ‘Kunnu gyada’ drink. The preservative effects are related to the bioactive components of the spice (phenolics, terpenoids, and alkaloids). These data together substantiate the hypothesis that X. aethiopica could suppress food-borne pathogens and slow oxidative spoilage in actual food systems. Main conclusion Thus, X. aethiopica appears to be a promising, natural substitute to synthetic preservatives, which could be applied to improve food safety, extend shelf life and advance clean-label food preservation.
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