The antimicrobial effects of Mentha longifolia L. essential oil on Salmonella enteritidis in mayonnaise sauce
Subject Areas : Food Microbial Contamination
shaghayegh
Ghorbani
1
(MSc Student of Food Science and Tecnology, Nour Branch, Islamic Azad University, Mazandaran, Iran.)
Leila
Rouzbeh-nasiraei
2
(Department of Food Science and Tecnology, Nour Branch, Islamic Azad University, Mazandaran, Iran.)
Mohammad Hassan
Juri
3
(Department of Agriculture Science and natural Researches, Nour Branch, Islamic Azad University, Mazandaran, Iran.)
Keywords: Essential oil, Salmonella enteritidis, Mentha Longifolia, Preservative, Mayonnaise,
Abstract :
Now adays, there is a considerable tendency to use herbal essential oil as natural preservatives in foods and nutrition. Studies of their antimicrobial impact in the food models to achieve a safe and healthy food is growing. Mentha longifolia plant of the Laminacea family has antimicrobial compounds, Carvacrol and Thymol which are found in the essential oil of this plant. The aim of this study is to survey and evaluate the antimicrobial activity of essential oils of Mentha longifolia and the possibility of its application as a natural preservative and flavor in mayonnaise. In this study, the antimicrobial effect of different concentrations (1250, 2500, 5000 and 10000 ppm) Mentha longifolia essential oil on Salmonella enteritidis in mayonnaise at 4 and 25 °C were evaluated in 30 days. Factorial experiments in a completely randomized design, with three repetitions were analyzed by SPSS software. The results showed that the antimicrobial effect of “essential oil of oregano” at 25 °C is higher than 4 °C (p<0.05) and this effect increased by increasing the density of oil in the samples. The greatest impact of the essential oil concentration was 10000 ppm at both temperatures. While the increase in essential oil concentration in the samples, the sensory acceptability of food was reduced considerably. According to the results of sensory evaluation and microbial tests, the concentration of 1250 ppm oil in mayonnaise samples, have favorable results in reducing the number of bacteria up to 6 logarithms and gain a sensory of acceptance.