Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product

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...

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Autores principales: Tavakoli, Rojin, Karami, Mostafa, Bahramian, Samira, Emamifar, Ario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116832/
https://www.ncbi.nlm.nih.gov/pubmed/34026081
http://dx.doi.org/10.1002/fsn3.2227
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author Tavakoli, Rojin
Karami, Mostafa
Bahramian, Samira
Emamifar, Ario
author_facet Tavakoli, Rojin
Karami, Mostafa
Bahramian, Samira
Emamifar, Ario
author_sort Tavakoli, Rojin
collection PubMed
description 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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spelling pubmed-81168322021-05-20 Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product Tavakoli, Rojin Karami, Mostafa Bahramian, Samira Emamifar, Ario Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2021-03-08 /pmc/articles/PMC8116832/ /pubmed/34026081 http://dx.doi.org/10.1002/fsn3.2227 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Tavakoli, Rojin
Karami, Mostafa
Bahramian, Samira
Emamifar, Ario
Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
title Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
title_full Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
title_fullStr Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
title_full_unstemmed Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
title_short Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
title_sort production of low‐fat mayonnaise without preservatives: using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116832/
https://www.ncbi.nlm.nih.gov/pubmed/34026081
http://dx.doi.org/10.1002/fsn3.2227
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