Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils.

Anethum graveolens / chemistry Food Preservation / methods Lactobacillus plantarum / metabolism Ocimum Oils, Volatile / pharmacology Plant Oils / pharmacology Preservation, Biological / methods
Antimicrobial activity Basil Biological preservation Dill Essential oil Lactobacillus plantarum Mayonnaise

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 May 2021
Historique:
received: 17 04 2020
revised: 18 11 2020
accepted: 18 11 2020
pubmed: 4 12 2020
medline: 28 1 2021
entrez: 3 12 2020
Statut: ppublish

Résumé

In this study, different variants of egg-free mayonnaise containing free and immobilized Lactobacillus plantarum LBRZ12 cells and essential oils taken from basil and dill were prepared. The composition and antimicrobial properties of essential oils were investigated. The main constituents of basil oil were methyl chavicol (36.81%), methyl eugenol (20.40%), β-linanool (14.35%), eugenol (10.55%), and L(-)-carvone (39.05%), whereas dill oil contained mostly d-limonene (21.11%) and α-phellandrene (22.68%). The essential oils exhibited strong antimicrobial activity against all test-microorganisms. The mayonnaise variants were kept refrigerated for 40 days and changes in pH, concentration of viable cells of lactobacilli, microbiological, and organoleptic characteristics were monitored. The pH decreased from 6.5 to 4.5 over the period of storage. The number of undesired microflora in mayonnaise preserved with lactobacilli and essential oils decreased significantly (0 after the 20th day) indicating their effectiveness as biological preservatives. The mayonnaise variants demonstrated pleasant organoleptic characteristics, thus meet customers' requirements.

Identifiants

DOI: 10.1016/j.foodchem.2020.128707 PMID: 33267985
pubmed: 33267985
pii: S0308-8146(20)32569-3
doi: 10.1016/j.foodchem.2020.128707
pii:
doi:

Substances chimiques

Oils, Volatile 0
Plant Oils 0
basil oil Z129UMU8LE

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

128707

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Auteurs

Desislava Teneva (D)

Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria. Electronic address: desislava.teneva@orgchm.bas.bg.

Zapryana Denkova (Z)

Department of Microbiology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: zdenkova@abv.bg.

Rositsa Denkova-Kostova (R)

Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: rositsa_denkova@mail.bg.

Bogdan Goranov (B)

Department of Microbiology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: dr.eng.bgoranov@gmail.com.

Georgi Kostov (G)

Department of Wine and Brewing, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: george_kostov2@abv.bg.

Aleksandar Slavchev (A)

Department of Microbiology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: alslavchev@gmail.com.

Yana Hristova-Ivanova (Y)

Department of Food Technologies, Institute of Food Preservation and Quality-Plovdiv, Agricultural Academy of Bulgaria, 154 Vasil Aprilov Blvd., 4000 Plovdiv, Bulgaria. Electronic address: ianita_85@abv.bg.

Galina Uzunova (G)

Department of Tobacco, Sugar and Vegetable Essential Oils, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: gzheynova@abv.bg.

Pascal Degraeve (P)

Université de Lyon, Université Claude Bernard Lyon 1 - ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Technopole Alimentec - Rue Henri de Boissieu, 01000 Bourg en Bresse, France. Electronic address: degraeve@iutbourg.uni-lyon1.fr.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Apiaceae › Anethum graveolens › Biological preservation of mayonnaise with...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Technologie alimentaire › Conservation aliments › Biological preservation of mayonnaise with...
questionsmedicales.fr › Bactéries › Bactéries à Gram positif › Lactobacillales › Lactobacillaceae › Lactobacillus › Lactobacillus plantarum › Biological preservation of mayonnaise with...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Lamiales › Lamiaceae › Ocimum › Biological preservation of mayonnaise with...
questionsmedicales.fr › Lipides › Huiles › Huile essentielle › Biological preservation of mayonnaise with...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Huiles végétales › Biological preservation of mayonnaise with...
questionsmedicales.fr › Techniques d'investigation › Conservation biologique › Biological preservation of mayonnaise with...