Özdemir, NeclaBayrak, AliTat, TubaYanık, Zühre NurAltay, FilizHalkman, A. Kadir2023-07-222023-07-2220210308-81461873-7072https://hdl.handle.net/11363/5068https://doi.org/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.eninfo:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivs 3.0 United StatesBasil essential oil microcapsulesMayonnaiseAntimicrobial activityEscherichia coliRheologySalmonella TyphimuriumArticle3591810.1016/j.foodchem.2021.129940339573342-s2.0-85105033445Q1WOS:000663770100013Q1