Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Iran.
Int J Food Microbiol. 2024 Jan 30;410:110484. doi: 10.1016/j.ijfoodmicro.2023.110484. Epub 2023 Nov 10.
The aim of this study was to investigate the effect of pure and encapsulated mustard essential oil (MEO) on the shelf life of mayonnaise and its ability to be an alternative for synthetic preservatives. Determination of the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) indicated higher sensitivity of Escherichia coli O157:H7 (E. coli O157:H7) (MIC: 512 ppm, MBC: 1024 ppm) than Salmonella Enteritidis (S. enteritidis) (MIC: 1024 ppm, MBC: 2048 ppm) to MEO. Mayonnaise samples, were subsequently prepared according to the determined MIC and MBC of MEO for microbial analysis and physicochemical analysis. The antimicrobial activity of MEO in mayonnaise over 40-day storage indicated that the application of free and encapsulated MEO could inhibit the growth of target bacteria. In addition, the oxidative stability of mayonnaise samples exhibited decreasing trends over the storage time. At the end of the storage, the control sample without any preservatives revealed the highest peroxide value (3.59 meq O /kg of oil) whereas the sample containing 4096 ppm encapsulated MEO (2 meq O/kg of oil) exhibited better oxidative stability, following t-butyl-hydroxyquinone (TBHQ) (1.84 meq O /kg of oil) as commercial antioxidant. Interestingly, the application of 2048 and 4096 ppm encapsulated essential oil had no undesirable effect on overall acceptance of mayonnaise, while the application of pure MEO at the same concentrations negatively affected the color, odor, taste and overall acceptability.
本研究旨在探讨纯芥子油（MEO）和包封芥子油对蛋黄酱保质期的影响，以及其作为合成防腐剂替代品的能力。最低抑菌浓度（MIC）和最低杀菌浓度（MBC）的测定表明，大肠杆菌 O157:H7（E. coli O157:H7）对 MEO 的敏感性更高（MIC：512 ppm，MBC：1024 ppm），而肠炎沙门氏菌（S. enteritidis）对 MEO 的敏感性较低（MIC：1024 ppm，MBC：2048 ppm）。随后，根据 MEO 的 MIC 和 MBC 确定蛋黄酱样品的微生物分析和理化分析。在 40 天的贮藏过程中，MEO 在蛋黄酱中的抗菌活性表明，游离和包封 MEO 的应用可以抑制目标细菌的生长。此外，蛋黄酱样品的氧化稳定性在贮藏过程中呈下降趋势。在贮藏结束时，不含任何防腐剂的对照样品显示出最高的过氧化物值（3.59 meq O /kg 油），而含有 4096 ppm 包封 MEO（2 meq O /kg 油）的样品表现出更好的氧化稳定性，其次是叔丁基对苯二酚（TBHQ）（1.84 meq O /kg 油）作为商业抗氧化剂。有趣的是，2048 和 4096 ppm 包封精油的应用对蛋黄酱的整体可接受性没有不良影响，而在相同浓度下应用纯 MEO 则对颜色、气味、味道和整体可接受性产生负面影响。
