SONICATION-EXTRACTED POLYPHENOLS FROM TOMATILLO CALYX WASTE: A NOVEL APPROACH TO ENHANCING ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES FOR FOOD PRESERVATION

Abstract

The increasing demand for natural food preservatives is driven by growing consumer concerns regarding health and environmental sustainability, posing a significant challenge in food preservation technology. Although synthetic additives have long been used to extend the shelf life of foods, the health risks they pose have led to a search for safer alternatives. This study explores the potential of tomatillo calyx extracts (Physalis ixocarpa Brot ex. Hornem.) as natural preservatives, addressing the knowledge gap regarding their efficacy and safety. Sonication was employed as a novel extraction method to enhance polyphenol yield and improve bioactivity of the extracts. Antioxidant activity was evaluated using in vitro assays (ABTS^•+, DPPH^•, and FRAP). Antimicrobial efficacy was assessed against pathogenic and food-spoiling microorganisms. In addition, toxicity was evaluated using the Artemia salina nauplii assay. The results demonstrated that sonication significantly increased the extraction of phenolic compounds, leading to robust antioxidant activity. The extracts effectively inhibited S. aureus and A. niger, showing potential as antimicrobial agents, although no activity was observed against E. coli and C. albicans. The brine shrimp assay revealed median lethal doses below 100 µg/mL, indicating potential bioactivity. Hence, tomatillo calyx extracts exhibit promising antioxidant and antimicrobial properties, suggesting their utility in food preservation. These findings contribute to the valorization of agricultural waste and propose a sustainable alternative to synthetic preservatives. Future research should focus on optimizing extraction methods, expanding the analysis of the antimicrobial spectrum, and evaluating the extracts in food models.