dc.contributor.author | Özdemir, Necla | |
dc.contributor.author | Bayrak, Ali | |
dc.contributor.author | Tat, Tuba | |
dc.contributor.author | Yanık, Zühre Nur | |
dc.contributor.author | Altay, Filiz | |
dc.contributor.author | Halkman, A. Kadir | |
dc.date.accessioned | 2023-07-22T14:16:13Z | |
dc.date.available | 2023-07-22T14:16:13Z | |
dc.date.issued | 2021 | en_US |
dc.identifier.issn | 0308-8146 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.uri | https://hdl.handle.net/11363/5068 | |
dc.description.abstract | Nowadays, 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.language.iso | eng | en_US |
dc.publisher | ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND | en_US |
dc.relation.isversionof | 10.1016/j.foodchem.2021.129940 | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | Basil essential oil microcapsules | en_US |
dc.subject | Mayonnaise | en_US |
dc.subject | Antimicrobial activity | en_US |
dc.subject | Escherichia coli | en_US |
dc.subject | Rheology | en_US |
dc.subject | Salmonella Typhimurium | en_US |
dc.title | Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium | en_US |
dc.type | article | en_US |
dc.relation.ispartof | Food Chemistry | en_US |
dc.department | Uygulamalı Bilimler Fakültesi | en_US |
dc.authorid | https://orcid.org/0000-0003-2581-1275 | en_US |
dc.authorid | https://orcid.org/0000-0002-5484-866X | en_US |
dc.identifier.volume | 359 | en_US |
dc.identifier.startpage | 1 | en_US |
dc.identifier.endpage | 8 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.contributor.institutionauthor | Bayrak, Ali | |