Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium

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dc.contributor.authorOzdemir, Necla
dc.contributor.authorBayrak, Ali
dc.contributor.authorTat, Tuba
dc.contributor.authorYanik, Zuhre Nur
dc.contributor.authorAltay, Filiz
dc.contributor.authorHalkman, A. Kadir
dc.date.accessioned2021-12-01T18:50:38Z
dc.date.available2021-12-01T18:50:38Z
dc.date.issued2021
dc.department[Belirlenecek]en_US
dc.description.abstractNowadays, as consumers tend to avoid foods containing synthetic preservatives, technologically processed plant extracts can be a good alternative to these preservatives. In this study, previously obtained basil essential oil microcapsules (BEOM) were added to mayonnaise in order to produce a microbiologically safe product with improved physicochemical properties. Mayonnaises were prepared with 0%, 0.3%, 0.6%, and 0.9% BEOM replacement of the total oil content, called Mayo-Control, Mayo-0.3% BEOM, Mayo-0.6% BEOM, and Mayo-0.9% BEOM, respectively. Additionally, Mayo-SP containing ethylene diamine tetra-acetic acid and potassium sorbate was prepared. The enriched mayonnaises displayed better antimicrobial activity against Escherichia coli than Mayo-SP and Mayo-Control. Mayo-SP showed the best antimicrobial activity against Salmonella Typhimurium, followed by Mayo-0.9% BEOM. At the end of storage, Mayo-0.9% BEOM had the highest apparent viscosity, G ', and G '' values due to its high content of gum molecules. Trans-2-heptanal, an oxidation product, was not identified in the enriched mayonnaises or Mayo-SP. Finally, BEOM were efficient in providing microbial safety of mayonnaise and also improved the product's oxidative stability, viscosity, and aroma.en_US
dc.description.sponsorshipRepublic of Turkey Ministry of Food, Agriculture, and LivestockGida Tarim Ve Hayvancilik Bakanligi [TAGEM/15/AR-GE/42]en_US
dc.description.sponsorshipThis work has been supported by Republic of Turkey Ministry of Food, Agriculture, and Livestock (TAGEM/15/AR-GE/42).en_US
dc.identifier.doi10.1016/j.foodchem.2021.129940
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid33957334en_US
dc.identifier.scopus2-s2.0-85105033445en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.129940
dc.identifier.urihttps://hdl.handle.net/20.500.12684/10904
dc.identifier.volume359en_US
dc.identifier.wosWOS:000663770100013en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBasil essential oil microcapsulesen_US
dc.subjectMayonnaiseen_US
dc.subjectAntimicrobial activityen_US
dc.subjectEscherichia colien_US
dc.subjectSalmonella Typhimuriumen_US
dc.subjectRheologyen_US
dc.subjectReduced-Fat Mayonnaiseen_US
dc.subjectChemical-Compositionen_US
dc.subjectAntibacterial Activityen_US
dc.subjectOxidative Stabilityen_US
dc.subjectInclusion Complexesen_US
dc.subjectBeta-Cyclodextrinen_US
dc.subjectDrying Methodsen_US
dc.subjectIn-Vitroen_US
dc.subjectAntioxidanten_US
dc.subjectEncapsulationen_US
dc.titleFabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimuriumen_US
dc.typeArticleen_US

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