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International Journal of Creative and Open Research in Engineering and Management

A Peer-Reviewed, Open-Access International Journal Supporting Multidisciplinary Research, Digital Publishing Standards, DOI Registration, and Academic Indexing.
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ISSN: 3108-1754 (Online)
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ISO Certification: 9001:2015
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License: CC BY 4.0
Peer Review: Double Blind
Volume 02, Issue 05

Published on: May 2026

COMPARATIVE EVALUATION OF ANTIMICROBIAL EFFECTS AND SENSORY IMPACT OF LEMONGRASS ESSENTIAL OIL IN TOFU PRESERVATION

Shruti Ruhela

Dr. Sonia Sharma

Department Of Biotechnology and Microbiology, Meerut Institute of Engineering and Technology, Meerut
DOI:https://doi.org/10.55041/ijcope.v2i5.742

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Abstract

The growing demand for natural and minimally processed food products has increased interest in the use of plant-based preservatives for improving food safety and shelf life. Tofu is a protein-rich and high-moisture food product. It is highly vulnerable to microbial spoilage during storage, leading to deterioration in quality and reduced shelf life. The present study was conducted to evaluate the antimicrobial effectiveness of lemongrass essential oil in tofu preservation as well as to assess its impact on the sensory quality of the product. Microbiological analysis was performed against spoilage-associated microorganisms isolated from tofu samples, including total viable bacteria, coliforms, Enterobacteriaceae, yeast and molds. The antimicrobial activity of lemongrass essential oil was evaluated using an agar well diffusion assay. The results demonstrated clear inhibitory activity of lemongrass oil against the tested microorganisms, with higher concentrations exhibiting greater antimicrobial effectiveness. The observed inhibitory action may be associated with the presence of bioactive compounds such as citral and related terpenoid constituents naturally present in lemongrass essential oil. Sensory evaluation of treated tofu samples indicated that the optimised concentration of lemongrass oil maintained acceptable sensory characteristics without causing major undesirable changes in flavor, texture, or appearance. The treated samples showed improved microbiological quality compared to untreated controls, suggesting the potential of lemongrass essential oil as a natural preservative for tofu preservation systems. Overall, the findings of the study support the application of lemongrass essential oil as an alternative to synthetic preservatives for improving the microbial safety and shelf life of tofu. The study also provides a basis for future research involving edible coating systems, encapsulation techniques, and advanced natural preservation strategies for sustainable food preservation applications.

Keywords: Tofu Preservation, Antimicrobial activity, Plant-based preservatives, Microbial Inhibition.

How to Cite this Paper

Ruhela, S. (2026). Comparative Evaluation of Antimicrobial Effects and Sensory Impact of Lemongrass Essential Oil in Tofu Preservation. International Journal of Creative and Open Research in Engineering and Management, <i>02</i>(05). https://doi.org/10.55041/ijcope.v2i5.742

Ruhela, Shruti. "Comparative Evaluation of Antimicrobial Effects and Sensory Impact of Lemongrass Essential Oil in Tofu Preservation." International Journal of Creative and Open Research in Engineering and Management, vol. 02, no. 05, 2026, pp. . doi:https://doi.org/10.55041/ijcope.v2i5.742.

Ruhela, Shruti. "Comparative Evaluation of Antimicrobial Effects and Sensory Impact of Lemongrass Essential Oil in Tofu Preservation." International Journal of Creative and Open Research in Engineering and Management 02, no. 05 (2026). https://doi.org/https://doi.org/10.55041/ijcope.v2i5.742.

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  • •All submissions are screened under plagiarism detection.
  • •Review follows editorial policy.
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  • •Peer Review Type: Double-Blind Peer Review
  • •Published on: May 24 2026
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