Investigating the possibility of using basil ethanolic extract to control Salmonella Typhimurium in mayonnaise

Subject Areas : Food Microbial Contamination

zahra  latifi ¹ (Young Researchers and elite Club, Noor Branch, Islamic Azad University, Mazandaran, Iran)
Sodabeh  Moieni ² (Graduated of the Masters Degree, Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran.)
Jafar  Mohammadzadeh Milany ³ (Professor, Department of Food Science and Technology, Sari Branch, University of Agricultural Sciences and Natural Resources, Sari, Iran)
Tara  Ghorbani Pir Shahid ⁴ (Graduated Students, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Khorasan Razavi, Iran)
Parya  Rahnama ⁵ (Ph.D. Student, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, Khorasan Razavi, Iran)
leila  Roozbeh Nasiraie ⁶ (Assistant Professor, Department of Food Science and Technology, Noor Branch, Islamic Azad University, Mazandaran, Iran)

Received: 2021-09-04 Accepted : 2022-04-08 Published : 2023-06-22

Keywords: Salmonella, Preservative, Antimicrobial, Mayonnaise, Basil extract,

Abstract :

Salmonella is one of the important  food borne diseases, worldwide. Egg and meat are among the most important incriminated foods to cause salmonella infection in Iran. This study was designed to investigate possible inhibitory effects of ethanolic extract of basil on Salmonella in mayonnaise sauce. Salmonella is killed with baking food but there is problem with foods like sauce which contain raw egg and is not used any procedure for baking them while producing. The purpose of this project was to investigate the possibility to use ethanol extract of basil to control Salmonella Typhimurium in sauce. In the study, first of all the anti-bacterial property of ethanol extract of basil was tested. So, by appearing result test for final investigation densities of extract was purposed 0.25, 0.5 and 0.75%. Then anti-bacterial property of ethanol extract of basil on growth of salmonella in mayonnaise sauce for a period of 30 days in condition of 25oc and 4oc was investigated.The results of statistical studies showed that the three concentrations studied significantly (p <0.05) compared to the control sample reduced the growth of Salmonella Typhimurium during storage and with increasing the concentration of the extract increased the antibacterial activity of the extract so that the extract Basil with a concentration of 7500 ppm was significantly lower than other treatments in most cases (p<0.05). Sensory evaluation test was performed by 5-point hedonic method and the results of sensory analysis of appearance and color in different treatments were not significantly different from each other. Regarding the flavour, texture and total acceptability of the sauce, the lowest sensory score was related to the treatment with a concentration of 0.75%. Based on the obtained results, the amount of bacteria in both temperatures decreased in all treatments and this decrease was little in the control treatment and its antibacterial activity increased with increasing the concentration of the extract.