Volume 18, Issue 116 (2021)                   FSCT 2021, 18(116): 313-325 | Back to browse issues page

XML Persian Abstract Print

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

Gorjian H, Raftani Amiri Z, Mohammadzadeh Milania J, Ghaffari Khaligh N. 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. FSCT 2021; 18 (116) :313-325
URL: http://fsct.modares.ac.ir/article-7-50898-en.html
1- PhD student, Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
2- Professor, Food Science and Technology, Sari Agricultural Sciences and Natural Resources University , zramiri@gmail.com
3- Professor, Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
4- Senior Research Fellow, Nanotechnology and Catalysis Research Centre, Institute of Postgraduate Studies, University of Malaya, Kuala Lumpur, Malaysia
Abstract:   (1913 Views)
In this study, the effect of the free extract, nanoliposome, and nanoniosome containing myrtle extract and sodium benzoate as a preservative on microbial, sensory, and chemical properties of mayonnaise during 90 days at 4 °C was investigated at 15 days intervals. The results of chemical tests showed that mayonnaise samples containing nanoliposome and nanoniosome significantly (p < 0.05) reduced peroxide, thiobarbituric acid compared to the control samples. There was a significant difference between the pH of the sauce samples prepared on the first day so that the highest pH (4.2) was related to the sauce sample containing sodium benzoate. The acidity values of all samples were in the standard range (0.62 to 1.4). Microbial results showed that the counts of Escherichia coli and heterofermentative lactobacilli were negative for all treatments and following the standard. During the storage time, the microbial growth of the sauce containing the natural preservative, nanoliposome, and nanoniosome, was effective in controlling mold and yeast and acid-resistant bacteria compared to the control sample (p <0.05). The results of sensory evaluation in this study showed that mayonnaise samples were significantly different in sensory properties during storage time so that the sauce containing free extract had a lower color score. Also, the lowest brightness index (L* = 74.31 ± 1.03) was related to the sauce containing the free extract. Sauce samples containing nanoniosome and nanoliposome had the highest acceptable spreadable property. The results of this study showed that using nanoniosome and nanoliposome containing the myrtle extract can reduce the use of the chemical additive sodium benzoate and this is a step in improving the health of the consumer community.
Full-Text [PDF 841 kb]   (1383 Downloads)    
Article Type: Original Research | Subject: Bioactive compounds
Received: 2021/03/13 | Accepted: 2021/05/26 | Published: 2021/10/2

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

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.