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  3. Antimicrobial effect of elderberry extract on the quality and shelf life of mayonnaise

Antimicrobial effect of elderberry extract on the quality and shelf life of mayonnaise

Number of pages: 89 File Format: word File Code: 32469
Year: 2014 University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Antimicrobial - Antimicrobial effect - Elderberry kernel extract - Food additives - Mayonnaise - Natural preservative - the holder
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  • Summary of Antimicrobial effect of elderberry extract on the quality and shelf life of mayonnaise

    Dissertation for receiving a master's degree in the field of agricultural engineering, science and food industry, majoring in food microbiology

    Abstract

    The antimicrobial effect of elderberry kernel extract as a substitute for chemical preservatives available in the market on the chemical, microbial and sensory characteristics of mayonnaise was investigated. The measurements showed that the elderberry kernel has about 9% oil. Analysis of the fatty acid composition of elderberry kernel oil extracted in this study by gas chromatography showed that the predominant fatty acid in this composition is linoleic acid with an amount of 44.94%, followed by oleic acid and linolenic acid with an amount of 35.83% and 8.33%, respectively. For this study, 12 treatments including mayonnaise containing chemical preservatives sodium benzoate (0.065% by weight) and potassium sorbate (0.008% by weight) and elderberry kernel extract (0, 0.1, 0.2, 0.3, 0.4, 0.5% by weight), mayonnaise containing elderberry kernel extract (0.1, 0.2, 0.3, 0.4, 0.5% by weight) without chemical preservatives and mayonnaise without any preservatives (chemical or natural) was designed. After production, the product was packed and stored in a refrigerator. All chemical, microbial and sensory tests were performed immediately after production, after 24 hours, one month after production, and two months after production and in three repetitions. The results obtained for the acidity and pH tests showed that although the acidity increases and the pH decreases with the increase in the concentration of the extract (P<0.05), the overall acidity and pH are in the standard range. Salmonella and Escherichia coli counts for all treatments were negative and according to the standard. Total microbial count showed that the total number of microorganisms decreases significantly with the increase of extract concentration from 0.1 to 0.5% (P<0.05). After two months, the microbial load of all treatments containing extracts and treatments containing chemical preservatives was significantly lower than the control treatment without any preservatives and was within the standard range. The results of the sensory test also showed concentrations of 0.1 to 0.4 percent of elderberry kernel extract at a very good level and similar to the sample without any preservatives and the control sample containing chemical preservatives; But the sample containing 0.5% elderberry kernel extract was evaluated at an average level in terms of sensory evaluation. According to the results of microbial, chemical and sensory tests, it can be concluded that the concentrations of 0.2 to 0.4% by weight of elderberry kernel extract are a suitable substitute for the chemical preservative sodium benzoate at the rate of 0.065 and potassium sorbate at the rate of 0.008% by weight; In addition, considering that elderberry kernel is a garden waste, by replacing it with existing chemical preservatives, in addition to using its nutritional value and avoiding the harmful effects of chemical preservatives, added value can also be achieved.

    Key words: elderberry kernel extract, antimicrobial effect, natural preservative, mayonnaise

     

    Chapter One

    1- Generalities of the research

    1-1- Foreword

    Supplying food needs and preserving food has been the concern of mankind for a long time. After production, food must be stored properly, otherwise it will spoil and waste. One of the widespread and important methods of food preservation is the use of food additives. Today, there are few food items that are not related to additives in some way. If these additives are used within the permissible limit, they are not dangerous for the consumer, but if they are used excessively, they can be toxic for the consumer and even in cases such as the use of nitrates and nitrites, due to the formation of nitrosamines, they increase the risk of cancer (Barzegar et al., 2016). are Among the 70 spices officially introduced as food additives, the antimicrobial activity of a large number of them has been proven (Nguefack et al., 2004). Deschepper et al. (2003) determined that essential oils obtained from plants can be used as alternatives to antibiotics.Antibacterial effects of essential oils or compounds derived from plant extracts have been widely considered in many articles. Usually, the concentration of the extract or essential oil used for antimicrobial activity is such that it does not affect the sensory properties of the food. Therefore, using these compounds can prevent the use of chemical additives and replace them with plant preservatives. in order to play a role in providing more health in the society (Dhabtian et al., 2008). 1388), is a type of semi-solid emulsion food and a colloidal system that is produced from the combination of vegetable oils, edible acids such as vinegar and lemon juice, citric acid, malic acid, egg yolk and some permitted additives.

    Unlike many foods, spoilage in mayonnaise is not limited to spoilage resulting from microbial activities; Rather, according to its structure and composition, three types of physical, chemical and microbial spoilage can be defined for it (Masbahi and Jamalian, 1386). From the state of emulsion and oil accumulation on the surface of mayonnaise, it can be considered as a kind of physical corruption, which has a negative effect on the marketability of the product. Using gums and hydrocolloids as stabilizers and thickeners in mayonnaise sauces is one of the ways to preserve their emulsion structure during storage. which is associated with the increase of compounds such as peroxides in the sauce. Of course, the unwanted changes in pH and acidity due to microbial activities or chemical reactions can also be considered part of this corruption to some extent. It is an inhibitor of the activity of most microorganisms. According to the national standard of Iran, the pH of commercial mayonnaise should not be higher than 1/4, but anyway, like any other food, it is the target of various microorganisms. Salmonella typhimurium is the main bacterium contaminating mayonnaise, which enters the sauce through contamination from eggshells (Rhee et al., 2003). The spread of food poisoning caused by salmonella from the consumption of homemade mayonnaise has been previously reported (Butler, 2009).

    Because in the sauce process, temperature is not used to make the product healthy, it is necessary to prevent the growth of microorganisms in the sauce storage conditions by using preservative chemical compounds such as benzoic acid and its salts. Considering that the consumption of these compounds (benzoate) in addition to the mentioned benefits also have some disadvantages for human health; Therefore, it is necessary to try to use these compounds in the minimum amount.

    Today, food consumers show a greater desire to consume foods that are free of chemicals and in which natural ingredients are used, and for this reason, many studies have recently been conducted on the possibility of replacing natural compounds instead of chemical preservatives in various foods (Barzegar et al., 2016).

    Due to the side effects of chemical drugs, the attention to medicinal plants is increasing nowadays, also the non-pollution of the environment is one of the important factors of using medicinal plants instead of chemicals. Due to the anti-radical, antioxidant and antimicrobial properties and other beneficial therapeutic properties discovered in medicinal and mountain plants, a lot of practical research has been done recently on the use of these plants and their extract compounds in the treatment of various diseases and in the daily diet of people (Melkpour, 2018).

  • Contents & References of Antimicrobial effect of elderberry extract on the quality and shelf life of mayonnaise

    List:

    The first chapter. 11

    1- Research generalities. 11

    1-1- Preface 11

    1-2- Statement of the problem. 12

    1-2-1- Physical spoilage of mayonnaise 12

    1-2-2- Chemical spoilage of mayonnaise 12

    1-2-3- Microbial spoilage of mayonnaise 13

    1-3- Importance and necessity of research. 14

    1-4- research objectives. 14

    1-5- research hypotheses. 14

    1-6- Definition of words and concepts. 15

    The second chapter. 17

    2- Review of research literature. 17

    2-1- Examining the theories surrounding the research. 17

    2-1-1- Mayonnaise 17

    2-1-1-1- History. 17

    2-1-1-2- types of mayonnaise in terms of fat content. 18

    2-1-1-3- Fertilization technology. 18

    2-1-2- Medicinal plants. 19

    2-1-3- Sanjad. 21

    2-1-4- Antimicrobial effect of plant compounds. 23

    2-1-5- Antimicrobial and medicinal effect mechanism of compounds obtained from elderberry. 25

    2-2- Checking the research background. 26

    2-2-1- Use of elderberry kernel extract in mayonnaise 26

    2-2-2- Use of natural preservatives in mayonnaise 26

    2-2-3- Substitution of other components of mayonnaise 30

    2-2-3-1- Use of thickeners 30

    2-2-3-2- fat replacement. 31

    2-2-3-3- egg substitutes. 33

    2-2-4- Sanjad. 34

    2-2-4-1- Medicinal and antimicrobial effects of elderberry. 34

    2-2-4-2- Elderberry food products. 35

    The third chapter. 38

    3- Materials and methods 38

    3-1- Materials 38

    3-2- Methods 38

    3-2-1- Preparation of samples 38

    3-2-1-1- Extraction from elderberry core. 38

    3-2-1-2- Examining the compounds of the extract with gas chromatography (GC) device 38

    3-2-1-3- Preparation of mayonnaise sauce 39

    3-2-1-4- Experiment design. 40

    3-2-2- Physicochemical tests. 41

    3-2-2-1-pH. 41

    3-2-2-2- acidity. 42

    3-2-2-3- Peroxide index (pv) 42

    3-2-2-4- Statistical analysis of data from physicochemical tests. 43

    3-2-3- Microbial tests. 43

    3-2-3-1- Method of conducting microbial tests. 43

    3-2-2-2- Culture media used for microbial tests. 44

    3-2-3-3- Statistical analysis of data from microbial tests. 44

    3-2-4- Sensory test. 44

    3-2-4-1- Sensory test method. 44

    3-2-4-2- Statistical analysis of the data obtained from the sensory test. 45

    Chapter Four. 48

    4- Results and discussion. 48

    4-1- Results. 48

    4-1-1- Measuring the amount of oil. 48

    4-1-2- Gas chromatography test results. 49

    4-1-3- Physicochemical test results. 51

    4-1-3-1-pH. 51

    4-1-3-2- acidity. 53

    4-1-3-3- peroxide index (pv) 54

    4-1-4- microbial tests. 56

    4-1-4-1- overall count. 56

    4-1-4-2- Mold and yeast 59

    4-1-4-3- Salmonella. 61

    4-1-4-4- Staphylococcus aureus. 62

    4-1-4-5- Escherichia coli. 64

    4-1-5- Sensory test. 65

    4-1-5-1- The difference between treatments in terms of aroma and taste. 65

    4-1-5-2- The difference of treatments in terms of color. 67

    4-1-5-3- Difference of treatments in terms of texture. 68

    4-1-5-4- Difference of treatments in terms of aftertaste 69

    4-1-5-5- Difference of treatments in terms of overall acceptance. 70

    4-1-2- Discussion. 70

    The fifth chapter. 74

    5- General conclusion and suggestions. 74

    5-1- General conclusion. 74

    5-2- Suggestions. 77

    List of sources. 80

    Appendices 92

    A- The results of counting negative staphylococcus coagulase in samples at different time intervals. 92

    B- An example of the taste evaluation form of mayonnaise sauce product 93

    Source:

     

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Antimicrobial effect of elderberry extract on the quality and shelf life of mayonnaise
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