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El-Waseif M, Saed B, Fahmy H, Sabry A, Shaaban H, Abdelgawad M, Amin A, Farouk A. Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage. Foods 2022; 11:foods11152288. [PMID: 35954055 PMCID: PMC9368308 DOI: 10.3390/foods11152288] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 07/20/2022] [Accepted: 07/27/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayonnaise was prepared by replacing soybean oil with FXO at 20, 30, and 40% levels. The effect on the organoleptic, physical, and chemical quality was studied compared to a control, prepared only with soybean oil (70%). The oxidative and microbial stability during 12 weeks of storage at 25 and 7 °C was also evaluated. The results showed that the use of FXO in mayonnaise (20, 30, and 40%) led to an increase in TUFA (from 79.37 (control) to 82.48, 85.49, and 87.66%, respectively), particularly in PUFAn-3, due to the rise of ALA (from 6.5 to 18.38, 24.02 and 37.87%, respectively) and a decrease in TSFA (from 20.63 to 17.52, 14.51 and 12.34%, respectively). The panelists did not perceive significant differences in the sensory characteristics of the “new” mayonnaise. A decrease in the oxidation rates of the “new” mayonnaise during the storage period was observed. A significant effect on microbial growth was not reported, although the permissible limits were not exceeded after 12 weeks of storage, even at 25 °C.
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Affiliation(s)
- Mohammed El-Waseif
- Food Science and Technology Department, Faculty of Agricultural, Al-Azhar University, Cairo 11651, Egypt; (M.E.-W.); (B.S.); (H.F.); (A.S.)
| | - Badr Saed
- Food Science and Technology Department, Faculty of Agricultural, Al-Azhar University, Cairo 11651, Egypt; (M.E.-W.); (B.S.); (H.F.); (A.S.)
| | - Hany Fahmy
- Food Science and Technology Department, Faculty of Agricultural, Al-Azhar University, Cairo 11651, Egypt; (M.E.-W.); (B.S.); (H.F.); (A.S.)
| | - Ahmed Sabry
- Food Science and Technology Department, Faculty of Agricultural, Al-Azhar University, Cairo 11651, Egypt; (M.E.-W.); (B.S.); (H.F.); (A.S.)
| | - Hamdy Shaaban
- Flavour and Aroma Chemistry Department, National Research Center, Cairo 12622, Egypt;
| | - Mohamed Abdelgawad
- Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka 72341, Saudi Arabia
- Correspondence: (M.A.); (A.F.); Tel.: +966-595435214 (M.A.); +20-1092327777 (A.F.)
| | - Ali Amin
- Deanship of Scientific Research, Umm Al-Qura University, Makkah 21955, Saudi Arabia;
- Zoology Department, Faculty of Science, Mansoura University, Mansoura 35516, Egypt
| | - Amr Farouk
- Flavour and Aroma Chemistry Department, National Research Center, Cairo 12622, Egypt;
- Correspondence: (M.A.); (A.F.); Tel.: +966-595435214 (M.A.); +20-1092327777 (A.F.)
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Hakimian F, Emamifar A, Karami M. Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113517] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Tavakoli R, Karami M, Bahramian S, Emamifar A. Production of Low-fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product. Food Sci Nutr 2021; 9:2676-2685. [PMID: 34026081 PMCID: PMC8116832 DOI: 10.1002/fsn3.2227] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/20/2021] [Accepted: 02/23/2021] [Indexed: 12/26/2022] Open
Abstract
In this study, ultrasonication was used at 20 kHz, 750 W for 5 min, as a nonthermal alternative to pasteurization and as a substitute for benzoate-sorbate preservatives. Also, its efficiency on microbial and physicochemical properties of low-fat mayonnaise stored at 4°C was investigated. The results showed the reduction of total counts of micro-organisms, acid-tolerant bacteria, molds, and yeasts during six months shelf life compared with the control samples. Sonicated mayonnaise samples had lower pH values and higher acidity in comparison with control samples during the storage. The speculation was verified through the microstructure of mayonnaise samples during storage time observed by SEM micrographs. The overall results indicated that it was possible to produce sodium benzoate and potassium sorbate-free mayonnaise using the ultrasonic nonthermal method.
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Affiliation(s)
- Rojin Tavakoli
- Department of Food Science and TechnologySanandaj BranchIslamic Azad UniversitySanandajIran
| | - Mostafa Karami
- Department of Food Science and TechnologyBu‐Ali Sina UniversityHamedanIran
| | - Samira Bahramian
- Department of Food Science and TechnologySanandaj BranchIslamic Azad UniversitySanandajIran
| | - Ario Emamifar
- Department of Food Science and TechnologyBu‐Ali Sina UniversityHamedanIran
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Savaghebi D, Ghaderi-Ghahfarokhi M, Barzegar M. Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02638-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Teneva D, Denkova Z, Denkova-Kostova R, Goranov B, Kostov G, Slavchev A, Hristova-Ivanova Y, Uzunova G, Degraeve P. Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils. Food Chem 2020; 344:128707. [PMID: 33267985 DOI: 10.1016/j.foodchem.2020.128707] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 11/18/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
In this study, different variants of egg-free mayonnaise containing free and immobilized Lactobacillus plantarum LBRZ12 cells and essential oils taken from basil and dill were prepared. The composition and antimicrobial properties of essential oils were investigated. The main constituents of basil oil were methyl chavicol (36.81%), methyl eugenol (20.40%), β-linanool (14.35%), eugenol (10.55%), and L(-)-carvone (39.05%), whereas dill oil contained mostly d-limonene (21.11%) and α-phellandrene (22.68%). The essential oils exhibited strong antimicrobial activity against all test-microorganisms. The mayonnaise variants were kept refrigerated for 40 days and changes in pH, concentration of viable cells of lactobacilli, microbiological, and organoleptic characteristics were monitored. The pH decreased from 6.5 to 4.5 over the period of storage. The number of undesired microflora in mayonnaise preserved with lactobacilli and essential oils decreased significantly (0 after the 20th day) indicating their effectiveness as biological preservatives. The mayonnaise variants demonstrated pleasant organoleptic characteristics, thus meet customers' requirements.
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Affiliation(s)
- Desislava Teneva
- Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria.
| | - Zapryana Denkova
- Department of Microbiology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria.
| | - Rositsa Denkova-Kostova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria.
| | - Bogdan Goranov
- Department of Microbiology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria.
| | - Georgi Kostov
- Department of Wine and Brewing, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria.
| | - Aleksandar Slavchev
- Department of Microbiology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria.
| | - Yana Hristova-Ivanova
- Department of Food Technologies, Institute of Food Preservation and Quality-Plovdiv, Agricultural Academy of Bulgaria, 154 Vasil Aprilov Blvd., 4000 Plovdiv, Bulgaria.
| | - Galina Uzunova
- Department of Tobacco, Sugar and Vegetable Essential Oils, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria.
| | - Pascal Degraeve
- Université de Lyon, Université Claude Bernard Lyon 1 - ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Technopole Alimentec - Rue Henri de Boissieu, 01000 Bourg en Bresse, France.
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Haniff M, Yahaya SA, Aziz NS, Wan Mustapha WA, Sofian‐Seng N, Rahman HA, Mohd Razali NS, Lim SJ. Development of carotenoid‐rich mayonnaise using Carotino oil. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muniraa Haniff
- Department of Food Sciences Faculty Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
| | - Siti Aisyah Yahaya
- Department of Food Sciences Faculty Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
| | - Nurul Shahirah Aziz
- Department of Food Sciences Faculty Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences Faculty Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
- Innovation Centre for Confectionery Technology (MANIS) Faculty of Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
| | - Noor‐Soffalina Sofian‐Seng
- Department of Food Sciences Faculty Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
- Innovation Centre for Confectionery Technology (MANIS) Faculty of Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
| | - Hafeedza Abdul Rahman
- Department of Food Sciences Faculty Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
- Innovation Centre for Confectionery Technology (MANIS) Faculty of Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
| | - Noorul Syuhada Mohd Razali
- Department of Food Sciences Faculty Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
- Innovation Centre for Confectionery Technology (MANIS) Faculty of Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
| | - Seng Joe Lim
- Department of Food Sciences Faculty Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
- Innovation Centre for Confectionery Technology (MANIS) Faculty of Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia
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Necidová L, Bursová Š, Ježek F, Haruštiaková D, Vorlová L, Golian J. Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4°C. Poult Sci 2020; 98:5940-5948. [PMID: 31328771 DOI: 10.3382/ps/pez378] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Accepted: 06/10/2019] [Indexed: 11/20/2022] Open
Abstract
The study focused on the effects of traditional (benzoate-sorbate and triphosphates) and alternative (nisin, Laktocid, Defence JB, and Galimax Flavor) food preservatives on the microbiological quality and sensory properties of pasteurized liquid whole eggs (LWE). The LWE samples with the addition of a test preservative and a control were stored at 4°C for 45 D. The selected microbiological parameters, sensory attributes, and color space parameters were determined. The results were statistically analyzed by means of factorial ANOVA, followed by the Tukey post hoc test. The multivariate method of principal component analysis based on the correlation matrix was employed to assess the relationships between pH and sensory characteristics of LWE. Total plate counts at the end of storage differed significantly, being the lowest in samples with benzoate-sorbate (1.69 ± 0.12 log cfu.g-1) and Laktocid (2.12 ± 0.12 log cfu.g-1). The final counts of lactic acid bacteria on day 45 were lower in the samples with benzoate-sorbate, triphosphates, nisin, and Laktocid (maximum 1.01 ± 1.44 log cfu.g-1). The amounts of yeasts at the end of storage did not differ among samples with different preservatives; none were detected in any samples with the exception of Defence JB (1.28 ± 1.90 log cfu.g-1). The lowest final mold count was observed in LWE with Laktocid (0.92 ± 1.29 log cfu.g-1). In conclusion, Laktocid showed great potential as a preservative; it had however a negative impact on pH value and the sensory properties of LWE.
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Affiliation(s)
- Lenka Necidová
- Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
| | - Šárka Bursová
- Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
| | - František Ježek
- Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
| | - Danka Haruštiaková
- Institute of Biostatistics and Analyses, Faculty of Medicine, Masaryk University, 62500 Brno, Czech Republic.,Research Centre for Toxic Compounds in the Environment, Faculty of Science, Masaryk University, 62500 Brno, Czech Republic
| | - Lenka Vorlová
- Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
| | - Jozef Golian
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovak Republic
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Necidová L, Mrňousová B, Haruštiaková D, Bursová Š, Janštová B, Golian J. The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Mirzanajafi-Zanjani M, Yousefi M, Ehsani A. Challenges and approaches for production of a healthy and functional mayonnaise sauce. Food Sci Nutr 2019; 7:2471-2484. [PMID: 31428335 PMCID: PMC6694423 DOI: 10.1002/fsn3.1132] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/11/2019] [Accepted: 06/16/2019] [Indexed: 12/11/2022] Open
Abstract
Mayonnaise is a semisolid oil-in-water (O/W) emulsion which is made through the careful blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise traditionally contains 70%-80% oil, and egg yolk is a key ingredient contributing to its stability. Despite concerns about high cholesterol level in egg yolk, it is yet the most widely utilized emulsifying agent owing to its high emulsifying capacity. Today, the public knowledge about diet and health has been incremented, compelling the people to consume foodstuffs containing functional features. Thus, consumers, aware of the considerable influence of the diet on their health, demand nutritious and healthier food. Mayonnaise is usually cited by health-related issues due to its high cholesterol and fat content. Many researchers have tried to replace fat, as well as egg yolk completely or partially; however, low-fat mayonnaises require extra ingredients to keep the stability. In other words, each ingredient plays a specific role in textural and oxidative stability, and using alternative emulsifiers and fat replacers may affect the sensorial, textural, and antioxidant features of mayonnaise. Furthermore, mayonnaise, like other high-fat foodstuffs, is vulnerable to auto-oxidation. In addition to using fat replacers, mayonnaise is accompanied with bioactive ingredients to produce a healthy system. Therefore in this review, we gathered a quick summary of the ideas, including lowering the cholesterol and fat and using natural antioxidants, prebiotics, and probiotics in order to produce a healthy and functional mayonnaise sauce.
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Affiliation(s)
- Mina Mirzanajafi-Zanjani
- Student Research Committee, Department of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Mohammad Yousefi
- Student Research Committee, Department of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Ali Ehsani
- Department of Food Science and Technology, Food and Drug Safety Research CenterTabriz University of Medical SciencesTabrizIran
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Rafiee Z, Barzegar M, Sahari MA, Maherani B. Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio-Preservatives for Mayonnaise. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800086] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Zahra Rafiee
- Department of Food Science and Technology; Tarbiat Modares University; P. O. Box 14115-336 Tehran Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology; Tarbiat Modares University; P. O. Box 14115-336 Tehran Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology; Tarbiat Modares University; P. O. Box 14115-336 Tehran Iran
| | - Behnoush Maherani
- Research Laboratories in Sciences Applied to Food; Canadian Irradiation Centre; INRS - Institute Armand-Frappier; 531 Boulevard des Prairies Laval Quebec H7V 1B7 Canada
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High-throughput assessment of bacterial ecology in hog, cow and ovine casings used in sausages production. Int J Food Microbiol 2015; 212:49-59. [PMID: 26003605 DOI: 10.1016/j.ijfoodmicro.2015.04.047] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Revised: 04/02/2015] [Accepted: 04/29/2015] [Indexed: 11/22/2022]
Abstract
Natural casings derived from different intestine portions have been used for centuries in the production of fresh and dry-fermented sausages. Here we analysed by means of culture-dependent methods and Illumina high-throughput sequencing of 16S rRNA amplicons the bacterial ecology of hog, cow and ovine casings at different stages of their preparation for sausages production. Several strains of Staphylococcus, Lactobacillus, Bifidobacterium, Vagococcus and Clostridium were counted, isolated and characterised at phylogenetic level. High-throughput sequencing analyses revealed a high bacterial diversity, which differed strongly between casings of different animal species. The technological processes involved in the preparation for casing had also a strong impact on the casings bacterial ecology, with a significant reduction of undesired microorganisms, and an increase in the proportion of lactobacilli and staphylococci. Natural casings were demonstrated to be complex ecological environments, whose role as microbiological inoculants in the production of sausages should not be underestimated.
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A generic model for spoilage of acidic emulsified foods: Combining physicochemical data, diversity and levels of specific spoilage organisms. Int J Food Microbiol 2014; 170:1-11. [DOI: 10.1016/j.ijfoodmicro.2013.10.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 09/05/2013] [Accepted: 10/26/2013] [Indexed: 11/18/2022]
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Mantzouridou F, Karousioti A, Kiosseoglou V. Formulation optimization of a potentially prebiotic low-in-oil oat-based salad dressing to improve Lactobacillus paracasei subsp. paracasei survival and physicochemical characteristics. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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14
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Mejlholm O, Dalgaard P. Development and validation of an extensive growth and growth boundary model for psychrotolerant Lactobacillus spp. in seafood and meat products. Int J Food Microbiol 2013; 167:244-60. [DOI: 10.1016/j.ijfoodmicro.2013.09.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2013] [Revised: 07/23/2013] [Accepted: 09/22/2013] [Indexed: 11/25/2022]
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Mantzouridou F, Spanou A, Kiosseoglou V. An inulin-based dressing emulsion as a potential probiotic food carrier. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.016] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Nisin-producing Lactococcus spp. from mayonnaise-based products and their raw materials. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1262-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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