The effect of lemongrass as a natural antioxidant and antimicrobial agent on the physicochemical properties and shelf life of mayonnaise

محورهای موضوعی : food science

Reza Beigzadeh ¹ , Alireza Rahman ² , Fatemeh Hosseinmardi ³

1 - Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran
2 - Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran
3 - Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran

تاریخ دریافت : 1404/02/01 تاریخ پذیرش : 1404/06/18 تاریخ انتشار : 1403/12/26

کلید واژه: Mayonnaise, Lemongrass Essential Oil, Antioxidant, Physicochemical Properties,

چکیده مقاله :

This study examined lemongrass's effects as a natural antioxidant and antimicrobial agent on mayonnaise properties and shelf life. This study created mayonnaise samples with 0% and different concentrations of lemongrass essential oil. 5%, 1%, 1. The samples were stored for two months. The investigation assessed pH, acidity, peroxide value, anisidine value, total oxidation, thiobarbituric acid content, viscosity, stability, biphasicity, and sensory evaluation. The sensory assessment included flavor, odor, texture, color, and overall acceptance. Microbiological analyses assessed total bacteria, mold, and yeast counts. The pH levels ranged from 3. Acidity levels varied from 0 to 398. pH levels dropped and acidity rose during storage. Higher essential oil concentrations significantly decreased lipid oxidation in mayonnaise. This change greatly hindered the upward trend of related indices, especially in the T3 group. The T3 treatment exhibited lower viscosity reduction, biphasic formation, and stability than other lemongrass oil samples and the control. The mayonnaise sample with 1. 5% lemongrass essential oil (T3) exhibited significantly stronger inhibition of total bacteria, molds, and yeasts than other samples. Sensory evaluations of taste, color, texture, and overall acceptance revealed that samples with 0... 5% and 1% lemongrass essential oil concentrations and the control had the lowest scores. In contrast, the top-rated sample was 1. 5% lemongrass oil. Evaluators assessed aroma and olfactory scores of 1% samples. After two months, 5% lemongrass essential oil (T3, T4) averaged a score of 2. In conclusion, 1% lemongrass oil is effective. 5% (T3) improves the quality and shelf life of mayonnaise.

چکیده انگلیسی:

This study examined lemongrass's effects as a natural antioxidant and antimicrobial agent on mayonnaise properties and shelf life. This study created mayonnaise samples with 0% and different concentrations of lemongrass essential oil. 5%, 1%, 1. The samples were stored for two months. The investigation assessed pH, acidity, peroxide value, anisidine value, total oxidation, thiobarbituric acid content, viscosity, stability, biphasicity, and sensory evaluation. The sensory assessment included flavor, odor, texture, color, and overall acceptance. Microbiological analyses assessed total bacteria, mold, and yeast counts. The pH levels ranged from 3. Acidity levels varied from 0 to 398. pH levels dropped and acidity rose during storage. Higher essential oil concentrations significantly decreased lipid oxidation in mayonnaise. This change greatly hindered the upward trend of related indices, especially in the T3 group. The T3 treatment exhibited lower viscosity reduction, biphasic formation, and stability than other lemongrass oil samples and the control. The mayonnaise sample with 1. 5% lemongrass essential oil (T3) exhibited significantly stronger inhibition of total bacteria, molds, and yeasts than other samples. Sensory evaluations of taste, color, texture, and overall acceptance revealed that samples with 0... 5% and 1% lemongrass essential oil concentrations and the control had the lowest scores. In contrast, the top-rated sample was 1. 5% lemongrass oil. Evaluators assessed aroma and olfactory scores of 1% samples. After two months, 5% lemongrass essential oil (T3, T4) averaged a score of 2. In conclusion, 1% lemongrass oil is effective. 5% (T3) improves the quality and shelf life of mayonnaise.

منابع و مأخذ:

Abarchai, Z., Rahman, A., & Fahimdanesh, M. (2022). Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise. Iranian Food Science and Technology Research Journal, 18(2), 218–234. https://doi.org/10.22067/ifstrj.2020.40122.0
Adeli milani, M., Mizani, M., & Gavami, M. (2010). Effects of yellow mustard powder on microbial population, pH and organoleptic properties of mayonnaise. Iranian Journal of Nutrition Sciences & Food Technology, 5(2), 35–44.
Amiri Aghdaei, S ; Rezaei , R; Rajabpour , M; Karazhyan, R ; JYousefi, J. (2023). Study of Satureja and Tarragon Extracts effect on physicochemical, shelf life and sensory properties of mayonnaise sauce. Food Processing and Preservation Journal, 15(2), 49–68. https://doi.org/10.22069/fppj.2023.20866.1729
Beigi, F. G., Rahman, A., & Hosseinmardi, F. (2022a). Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties. Iranian Food Science and Technology Research Journal, 18(4). https://doi.org/10.22067/ifstrj.2021.68966.1022
Beigi, F. G., Rahman, A., & Hosseinmardi, F. (2022b). Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties. Iranian Food Science and Technology Research Journal, 18(4), 498–513. https://doi.org/10.22067/ifstrj.2021.68966.1022
F. Zaki, E. (2018). Impact of Adding Chia Seeds (Salvia hispanica) on the Quality Properties of Camel Burger “Camburger” during Cold Storage. International Journal of Current Microbiology and Applied Sciences, 7(03), 1356–1363. https://doi.org/10.20546/ijcmas.2018.703.162
Farzad Kazemipour, A. R. F. H. (2024). Effects of Physalis angulate fruit powder and tragacanth gum as an egg replacer to produce dietic mayonnaise sauce. Food Engineering Research, 22(2), 21–44. https://doi.org/10.22092/FOODER.2024.362585.1368
Flamminii, F., Di Mattia, C. D., Sacchetti, G., Neri, L., Mastrocola, D., & Pittia, P. (2020). Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts. Foods, 9(8). https://doi.org/10.3390/foods9080997
Ghorbani, S; Rouzbeh, L; Hasanjouri, M. (2015). Study of the antimicrobial effect of oregano essential oil (Origanum vulgare) on Salmonella enteritidis bacteria in mayonnaise. Food Microbiology. Journal of Food Microbiology, 2(3), 15–26.
Giacintucci, V., Di Mattia, C., Sacchetti, G., Neri, L., & Pittia, P. (2016). Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions. Food Chemistry, 213, 369–377. https://doi.org/10.1016/j.foodchem.2016.06.095
Gorjian, H., Raftani Amiri, Z., Mohammadzadeh Milania, J., & Ghaffari Khaligh, N. (2021). Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce. Journal of Food Science and Technology (Iran), 18(116), 313–325. https://doi.org/10.29252/fsct.18.07.25
Institute of Standards and Industrial Research of Iran (ISIRI). (2013). Food and Feed Microbiology - Methods for Counting Molds and Yeasts. 3rd Versio(ISIRI), 10899–3.
Institute of Standards and Industrial Research of Iran (ISIRI). (2017). Oils and fats of plant and animal origin - Measurement of peroxide value by iodometric method. 1st versio(ISIRI).
Institute of Standards and Industrial Research of Iran (ISIRI). (2022). Microbiology of the Food Chain - A Comprehensive Method for Counting Microorganisms. 1-A1.
Iran., I. of S. and I. R. of. (2023). Mayonnaise and Cold Sauces - Characteristics and Testing Methods. 3rd versio.
Journal of the American oil chemist’s society. (1994). Journal of the American Dietetic Association, 94(11), 1332. https://doi.org/10.1016/0002-8223(94)92491-0
Kasapis, S., Giannouli, P., Hember, M. W. N., Evageliou, V., Poulard, C., Tort-Bourgeois, B., & Sworn, G. (1999). Structural aspects and phase behaviour in deacylated and high acyl gellan systems. Carbohydrate Polymers, 38(2), 145–154. https://doi.org/10.1016/S0144-8617(98)00116-7
Khalkhali, F. N., & Noveir, M. R. (2018). Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat. Journal of Food and Bioprocess Engineering, 2, 127–132.
Kishk, Y. F. M., & Elsheshetawy, H. E. (2013). Effect of ginger powder on the mayonnaise oxidative stability, rheological measurements, and sensory characteristics. Annals of Agricultural Sciences, 58(2), 213–220. https://doi.org/10.1016/j.aoas.2013.07.016
M. Balali, A. Rahman, M. F. (2023). Effect of a Mix Soybean Oil, Sunflower Oil and Canola Oil on Oxidative Stabilization and Organoleptic Properties of Low-Fat Mayonnaise. Journal of Quality and Durability of Agricultural Products and Food Stuffs, 2(3), 57–75.
Maldonado-Alvarado, P., Pavón-Vargas, D. J., Abarca-Robles, J., Valencia-Chamorro, S., & Haros, C. M. (2023). Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd). Foods, 12(2). https://doi.org/10.3390/foods12020389
Melo, A. M. de, Turola Barbi, R. C., Souza, W. F. C. de, Luna, L. C., de Souza, H. J. B., Lucena, G. L., Quirino, M. R., & de Sousa, S. (2020). Microencapsulated lemongrass (Cymbopogon flexuosus) essential oil: A new source of natural additive applied to Coalho cheese. Journal of Food Processing and Preservation, 44(10). https://doi.org/10.1111/jfpp.14783
Qasemzadeh, V. F., RAHMAN, A., & Hosseinmardi, F. (2023). Evaluation of physicochemical and sensory properties of mayonnaise containing methanolic extract of clove as a natural preservative. Journal of Food Research, 33(2), 75–94.
Rahbari, M., Aalami, M., Maghsoudlou, Y., Kashaninejad, M. (2013). Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum. Research and Innovation in Food Science and Technology, 2(11), 1–16.
Ranjah, M. A., Ismail, A., Waseem, M., Tanweer, S., Ahmad, B., Mehmood, T., Shah, F. U. H., Ahmad, Z., Hussain, M., & Ismail, T. (2022). Comparative study of antioxidant and antimicrobial activity of different parts of lemongrass leaves and their application in the functional drink. Nutrition and Food Science, 52(4). https://doi.org/10.1108/NFS-08-2021-0237
Rashidi, G., & Amin Shamekhi, M. (2023). Comparing the Effect of Nepeta Glomerulosa Essential-Oil and Its Nanoemulsion on Quality Properties of Mayonnaise. Innovative Food Technologies, 10(3), 229–248. http://dx.doi.org/
Sehajpal, S., Verma, M. N., Bhatia, A., Raj, R., Raj, U. (2023). A Review Article Depicting Its Extraction And Properties. Journal of Pharmaceutical Negative Results. Journal of Pharmaceutical Negative Results, 1610–1615.
Shahidi, F., & Zhong, Y. (2005). Lipid Oxidation: Measurement Methods. Bailey’s Industrial Oil and Fat Products. https://doi.org/10.1002/047167849x.bio050
Taslikh, M., Mollakhalili-Meybodi, N., Alizadeh, A. M., Mousavi, M. M., Nayebzadeh, K., & Mortazavian, A. M. (2022). Mayonnaise main ingredients influence on its structure as an emulsion. Journal of Food Science and Technology, 59(6), 2108–2116. https://doi.org/10.1007/s13197-021-05133-1
Tometri, S. S., Ahmady, M., Ariaii, P., & Soltani, M. S. (2020). Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef. Journal of Food Measurement and Characterization, 14(6). https://doi.org/10.1007/s11694-020-00578-y