Preservation Potential of Fenugreek Seed and Leaf Extracts in Mayonnaise: Impact on Antioxidant Activity, Peroxide Value, and Sensory Quality

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Izzet Turker, Hilal Isleroglu, R. Pandiselvam
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引用次数: 0

Abstract

Fenugreek extracts have remarkable antioxidant properties and can be used as natural preservatives for products containing a large amount of oil, such as mayonnaise. In this study, mayonnaise was enriched with phenolic extracts of fenugreek seeds (FSE) and fenugreek leaves (FLE), and the quality attributes of the enriched mayonnaises were investigated during storage. FSE and FLE were added to mayonnaise at three different levels (0.05, 0.10, and 0.20%), and the samples were stored at 4°C for 12 weeks and at 25°C for 6 weeks. Antioxidant activity, peroxide value, titratable acidity, color change, and microbial and sensory analysis were performed. As a result, enrichment of mayonnaise with FSE and FLE improved its quality properties during storage. The antioxidant activities of the added FSE and FLE samples were preserved ∼87% and ∼47% at 4°C, and 81% and ∼27% at 25°C, respectively. Furthermore, the increase in the peroxide values of the enriched mayonnaise with extracts during storage was less than that of the added synthetic antioxidant (EDTA) samples. The highest total color change (ΔE) was observed for FLE-added samples for all levels of addition. Multifactorial ANOVA showed significant effects (p < 0.05) of type and concentration of additives, storage time, and their interactions on antioxidant activity, peroxide value, titratable acidity, and color change at both storage temperatures (4°C and 25°C). R2 and adj-R2 values indicated highly accurate models for all parameters. The addition of FLE and FSE at the highest level (0.20%) prevented the growth of total aerobic mesophilic bacteria by 2.1 and 3.2 logs and the growth of total yeast/mold by 1.0 and 1.3 logs at 25°C, respectively. Sensory attributes (color, odor, taste, texture, and general acceptance) of the mayonnaises added to FSE and FLE had higher scores than the control sample at the end of storage.

Abstract Image

胡芦巴籽和叶提取物在蛋黄酱中的保存潜力:对抗氧化活性、过氧化值和感官质量的影响
葫芦巴提取物具有显著的抗氧化特性,可用作蛋黄酱等含油量较高产品的天然防腐剂。在这项研究中,用葫芦巴籽(FSE)和葫芦巴叶(FLE)的酚类提取物对蛋黄酱进行了富集,并对富集后的蛋黄酱在储存期间的质量属性进行了调查。在蛋黄酱中添加了三种不同含量的 FSE 和 FLE(0.05%、0.10% 和 0.20%),样品分别在 4°C 和 25°C 下贮藏 12 周和 6 周。对样品进行了抗氧化活性、过氧化值、可滴定酸度、颜色变化、微生物和感官分析。结果表明,在蛋黄酱中添加 FSE 和 FLE 能改善其贮藏期间的质量特性。添加了 FSE 和 FLE 的蛋黄酱样品的抗氧化活性在 4°C 时分别保留了 ∼87% 和 ∼47% ,在 25°C 时分别保留了 81% 和 ∼27%。此外,与添加了合成抗氧化剂(EDTA)的蛋黄酱样品相比,添加了提取物的蛋黄酱在储存过程中过氧化值的增加较少。在所有添加水平下,添加了 FLE 的蛋黄酱样品的总颜色变化(ΔE)最大。多因素方差分析显示,添加剂的种类和浓度、贮藏时间及其相互作用对两种贮藏温度(4°C 和 25°C)下的抗氧化活性、过氧化值、可滴定酸度和颜色变化有显著影响(p < 0.05)。R2 和 adj-R2 值表明所有参数的模型都非常准确。最高添加量(0.20%)的 FLE 和 FSE 在 25°C 的条件下分别阻止了 2.1 和 3.2 个对数的需氧中嗜性细菌的生长,以及 1.0 和 1.3 个对数的酵母/霉菌的生长。添加了 FSE 和 FLE 的蛋黄酱在贮藏结束时的感官属性(颜色、气味、味道、质地和总体接受度)得分均高于对照样品。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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