Ozdemir, NeclaBayrak, AliTat, TubaYanik, Zuhre NurAltay, FilizHalkman, A. Kadir2021-12-012021-12-0120210308-81461873-7072https://doi.org/10.1016/j.foodchem.2021.129940https://hdl.handle.net/20.500.12684/10904Nowadays, 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.en10.1016/j.foodchem.2021.129940info:eu-repo/semantics/closedAccessBasil essential oil microcapsulesMayonnaiseAntimicrobial activityEscherichia coliSalmonella TyphimuriumRheologyReduced-Fat MayonnaiseChemical-CompositionAntibacterial ActivityOxidative StabilityInclusion ComplexesBeta-CyclodextrinDrying MethodsIn-VitroAntioxidantEncapsulationArticle359339573342-s2.0-85105033445WOS:000663770100013Q1Q1