Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium. (15th October 2021)

• Record Type: Journal Article
• Authors: Ozdemir, Necla; Bayrak, Ali; Tat, Tuba; Yanık, Zühre Nur; Altay, Filiz; Halkman, A. Kadir
• Is Part Of: Food chemistry. Volume 359(2021)
• Publication Date: 2021-10-15
• Subjects: Basil essential oil microcapsules -- Mayonnaise -- Antimicrobial activity -- Escherichia coli -- Salmonella Typhimurium -- Rheology; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129940
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: BEOM showed good antimicrobial activity against E. coli and S. Typhimurium. BEOM was efficient in ensuring microbial safety of mayonnaise. The addition of BEOM to mayonnaise caused an increase in the viscosity. The enriched mayonnaises with BEOM were stable against oxidation. BEOM can be used as a hurdle technology to produce microbiologically safe foods. Abstract: 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.