Sumac extract as a natural preservative in mayonnaise: Effects on lipid oxidation, microbial growth, physicochemical, rheological, and sensory characteristics
The present study was conducted to evaluate the effect of sumac extract (SE) as a natural antioxidant and antimicrobial agent on the quality characteristics of low-fat mayonnaise during 63 days of storage. The SE was used at levels of 1 % (SE1%), 3 % (SE3%), and 5 % (SE5%) in the formulations. The t...
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Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324005003 |
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| author | Mohammad Shayan Nessabian Samar Mansouripour Yousef Ramezan |
| author_facet | Mohammad Shayan Nessabian Samar Mansouripour Yousef Ramezan |
| author_sort | Mohammad Shayan Nessabian |
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| description | The present study was conducted to evaluate the effect of sumac extract (SE) as a natural antioxidant and antimicrobial agent on the quality characteristics of low-fat mayonnaise during 63 days of storage. The SE was used at levels of 1 % (SE1%), 3 % (SE3%), and 5 % (SE5%) in the formulations. The two control treatments were produced with chemical preservatives (C1) and without preservatives (C2). The SE caused a significant decrease in peroxide and anisidine values compared to controls after 63 days (4.73–5.77 meq/kg vs. 6.33–6.73 meq/kg for peroxide values, and 6.29–11.21 vs. 12–13.60 for anisidine values, P < 0.05). The higher inhibitory effects of SE on microbial growth in mayonnaises were revealed after 63 days, where the total viable count declined from the highest value (36.5 log CFU/g) in C2 to the lowest count (12 log CFU/g) in SE5%. The yeasts and molds count in SE1% (4.5 log CFU/g) were lower than the counts of 20.5 log CFU/g and 23.5 log CFU/g observed in C1 and C2, respectively. Moreover, significant reductions in Lactic Acid Bacteria were observed in SE-enriched treatments (P < 0.05). The phenolic and flavonoid contents of mayonnaise treatments besides antioxidant capacity were enhanced by increasing SE concentrations. However, the lowest storage modulus and complex viscosity were observed in SE5%. The highest overall acceptance belonged to C1 followed by SE1% at the end of storage. Finally, SE has the potential to be used as a natural preservative in mayonnaise. |
| format | Article |
| id | doaj-art-e67a7e0783d8417fb7ef3490286eb37a |
| institution | OA Journals |
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| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
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| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-e67a7e0783d8417fb7ef3490286eb37a2025-08-20T02:35:44ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-011810146310.1016/j.jafr.2024.101463Sumac extract as a natural preservative in mayonnaise: Effects on lipid oxidation, microbial growth, physicochemical, rheological, and sensory characteristicsMohammad Shayan Nessabian0Samar Mansouripour1Yousef Ramezan2Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, IranCorresponding author.; Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, IranDepartment of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, IranThe present study was conducted to evaluate the effect of sumac extract (SE) as a natural antioxidant and antimicrobial agent on the quality characteristics of low-fat mayonnaise during 63 days of storage. The SE was used at levels of 1 % (SE1%), 3 % (SE3%), and 5 % (SE5%) in the formulations. The two control treatments were produced with chemical preservatives (C1) and without preservatives (C2). The SE caused a significant decrease in peroxide and anisidine values compared to controls after 63 days (4.73–5.77 meq/kg vs. 6.33–6.73 meq/kg for peroxide values, and 6.29–11.21 vs. 12–13.60 for anisidine values, P < 0.05). The higher inhibitory effects of SE on microbial growth in mayonnaises were revealed after 63 days, where the total viable count declined from the highest value (36.5 log CFU/g) in C2 to the lowest count (12 log CFU/g) in SE5%. The yeasts and molds count in SE1% (4.5 log CFU/g) were lower than the counts of 20.5 log CFU/g and 23.5 log CFU/g observed in C1 and C2, respectively. Moreover, significant reductions in Lactic Acid Bacteria were observed in SE-enriched treatments (P < 0.05). The phenolic and flavonoid contents of mayonnaise treatments besides antioxidant capacity were enhanced by increasing SE concentrations. However, the lowest storage modulus and complex viscosity were observed in SE5%. The highest overall acceptance belonged to C1 followed by SE1% at the end of storage. Finally, SE has the potential to be used as a natural preservative in mayonnaise.http://www.sciencedirect.com/science/article/pii/S2666154324005003MayonnaiseSumac extractNatural preservativeLipid oxidationMicrobial growthRheological properties |
| spellingShingle | Mohammad Shayan Nessabian Samar Mansouripour Yousef Ramezan Sumac extract as a natural preservative in mayonnaise: Effects on lipid oxidation, microbial growth, physicochemical, rheological, and sensory characteristics Journal of Agriculture and Food Research Mayonnaise Sumac extract Natural preservative Lipid oxidation Microbial growth Rheological properties |
| title | Sumac extract as a natural preservative in mayonnaise: Effects on lipid oxidation, microbial growth, physicochemical, rheological, and sensory characteristics |
| title_full | Sumac extract as a natural preservative in mayonnaise: Effects on lipid oxidation, microbial growth, physicochemical, rheological, and sensory characteristics |
| title_fullStr | Sumac extract as a natural preservative in mayonnaise: Effects on lipid oxidation, microbial growth, physicochemical, rheological, and sensory characteristics |
| title_full_unstemmed | Sumac extract as a natural preservative in mayonnaise: Effects on lipid oxidation, microbial growth, physicochemical, rheological, and sensory characteristics |
| title_short | Sumac extract as a natural preservative in mayonnaise: Effects on lipid oxidation, microbial growth, physicochemical, rheological, and sensory characteristics |
| title_sort | sumac extract as a natural preservative in mayonnaise effects on lipid oxidation microbial growth physicochemical rheological and sensory characteristics |
| topic | Mayonnaise Sumac extract Natural preservative Lipid oxidation Microbial growth Rheological properties |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324005003 |
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