Volume 18, Issue 114 (2021)                   FSCT 2021, 18(114): 147-158 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Safiaghdam M, Alizadeh A, Soofi M. Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce. FSCT 2021; 18 (114) :147-158
URL: http://fsct.modares.ac.ir/article-7-47183-en.html
1- M.Sc Student, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2- Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran , a.alizadeh@iaut.ac.ir
3- Ph.D Student of Food Science and Technology, Research and Development Department, AsiaShoor Company, Tabriz, Iran
Abstract:   (2128 Views)
In order to prevent the growth of pathogenic and spoilage bacteria in food, various chemical preservatives are used. However, due to health problems of these compounds, most food consumers demand the use of natural derived compounds from plant sources as an antimicrobial agent. The aim of this study was to investigate the possibility of replacing sodium benzoate and potassium sorbate preservatives with peppermint essential oil and malva sylvestris extract at two levels of 0.5 and 1% and combination of these compounds at two levels of 0.25:0.25% and 0.5:0.5% as well as study the effect of these compounds on chemical (peroxide value, acidity), sensory and microbial properties of mayonnaise. According to the obtained results; samples containing malva sylvestris extract revealed better antioxidant activity, however, samples containing peppermint had better antimicrobial properties. Additionally, by increasing the concentration of peppermint essential oil up to 1%, the sensory scores of mayonnaise samples decreased. Moreover, the results also showed good antioxidant and antimicrobial activity as well as higher sensory scores of mayonnaise samples containing peppermint essential oil and malva sylvestris extract in combination (0.5: 0.5%). In conclusion, mayonnaise sample containing 0.5% peppermint essential oil and 0.5% malva sylvestris extract was determined as the optimal sample with favorable chemical, antioxidant, sensory and microbial properties.
Full-Text [PDF 451 kb]   (1466 Downloads)    
Article Type: Original Research | Subject: Food formulations
Received: 2020/10/28 | Accepted: 2021/01/16 | Published: 2021/08/1

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.