Open AccessProduction of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
Author(s) -
Tavakoli Rojin,
Karami Mostafa,
Bahramian Samira,
Emamifar Ario
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2227
Subject(s) - potassium sorbate , preservative , food science , sodium benzoate , shelf life , chemistry , pasteurization , sonication , chromatography , sugar
In this study, ultrasonication was used at 20 kHz, 750 W for 5 min, as a nonthermal alternative to pasteurization and as a substitute for benzoate‐sorbate preservatives. Also, its efficiency on microbial and physicochemical properties of low‐fat mayonnaise stored at 4°C was investigated. The results showed the reduction of total counts of micro‐organisms, acid‐tolerant bacteria, molds, and yeasts during six months shelf life compared with the control samples. Sonicated mayonnaise samples had lower pH values and higher acidity in comparison with control samples during the storage. The speculation was verified through the microstructure of mayonnaise samples during storage time observed by SEM micrographs. The overall results indicated that it was possible to produce sodium benzoate and potassium sorbate‐free mayonnaise using the ultrasonic nonthermal method.