{"title":"Preservation Potential of Fenugreek Seed and Leaf Extracts in Mayonnaise: Impact on Antioxidant Activity, Peroxide Value, and Sensory Quality","authors":"Izzet Turker, Hilal Isleroglu, R. Pandiselvam","doi":"10.1155/2024/8558239","DOIUrl":null,"url":null,"abstract":"<div>\n <p>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 (Δ<i>E</i>) was observed for FLE-added samples for all levels of addition. Multifactorial ANOVA showed significant effects (<i>p</i> < 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). <i>R</i><sup>2</sup> and adj-<i>R</i><sup>2</sup> 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.</p>\n </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8558239","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Biochemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/2024/8558239","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
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.
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