Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium


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Özdemir N., Bayrak A., Tat T., Yanik Z. N., Altay F., Halkman A. K.

FOOD CHEMISTRY, cilt.359, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 359
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.foodchem.2021.129940
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Basil essential oil microcapsules, Mayonnaise, Antimicrobial activity, Escherichia coli, Salmonella Typhimurium, Rheology, REDUCED-FAT MAYONNAISE, CHEMICAL-COMPOSITION, ANTIBACTERIAL ACTIVITY, OXIDATIVE STABILITY, INCLUSION COMPLEXES, BETA-CYCLODEXTRIN, DRYING METHODS, IN-VITRO, ANTIOXIDANT, ENCAPSULATION
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

Nowadays, as consumers tend to avoid foods containing synthetic preservatives, technologically processed plant extracts can be a good alternative to these preservatives. In this study, previously obtained basil essential oil microcapsules (BEOM) were added to mayonnaise in order to produce a microbiologically safe product with improved physicochemical properties. Mayonnaises were prepared with 0%, 0.3%, 0.6%, and 0.9% BEOM replacement of the total oil content, called Mayo-Control, Mayo-0.3% BEOM, Mayo-0.6% BEOM, and Mayo-0.9% BEOM, respectively. Additionally, Mayo-SP containing ethylene diamine tetra-acetic acid and potassium sorbate was prepared. The enriched mayonnaises displayed better antimicrobial activity against Escherichia coli than Mayo-SP and Mayo-Control. Mayo-SP showed the best antimicrobial activity against Salmonella Typhimurium, followed by Mayo-0.9% BEOM. At the end of storage, Mayo-0.9% BEOM had the highest apparent viscosity, G ', and G '' values due to its high content of gum molecules. Trans-2-heptanal, an oxidation product, was not identified in the enriched mayonnaises or Mayo-SP. Finally, BEOM were efficient in providing microbial safety of mayonnaise and also improved the product's oxidative stability, viscosity, and aroma.