Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils

Desislava Teneva; Zapryana Denkova; Rositsa Denkova-Kostova; Bogdan Goranov; Georgi Kostov; Aleksandar Slavchev; Yana Hristova-Ivanova; Galina Uzunova; Pascal Degraeve

doi:10.1016/j.foodchem.2020.128707

Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils

Food Chem. 2021 May 15:344:128707. doi: 10.1016/j.foodchem.2020.128707. Epub 2020 Nov 23.

Authors

Desislava Teneva¹, Zapryana Denkova², Rositsa Denkova-Kostova³, Bogdan Goranov⁴, Georgi Kostov⁵, Aleksandar Slavchev⁶, Yana Hristova-Ivanova⁷, Galina Uzunova⁸, Pascal Degraeve⁹

Affiliations

¹ Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria. Electronic address: desislava.teneva@orgchm.bas.bg.
² Department of Microbiology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: zdenkova@abv.bg.
³ Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: rositsa_denkova@mail.bg.
⁴ Department of Microbiology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: dr.eng.bgoranov@gmail.com.
⁵ Department of Wine and Brewing, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: george_kostov2@abv.bg.
⁶ Department of Microbiology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: alslavchev@gmail.com.
⁷ Department of Food Technologies, Institute of Food Preservation and Quality-Plovdiv, Agricultural Academy of Bulgaria, 154 Vasil Aprilov Blvd., 4000 Plovdiv, Bulgaria. Electronic address: ianita_85@abv.bg.
⁸ Department of Tobacco, Sugar and Vegetable Essential Oils, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria. Electronic address: gzheynova@abv.bg.
⁹ Université de Lyon, Université Claude Bernard Lyon 1 - ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d'Accueil n°3733, IUT Lyon 1, Technopole Alimentec - Rue Henri de Boissieu, 01000 Bourg en Bresse, France. Electronic address: degraeve@iutbourg.uni-lyon1.fr.

PMID: 33267985
DOI: 10.1016/j.foodchem.2020.128707

Abstract

In this study, different variants of egg-free mayonnaise containing free and immobilized Lactobacillus plantarum LBRZ12 cells and essential oils taken from basil and dill were prepared. The composition and antimicrobial properties of essential oils were investigated. The main constituents of basil oil were methyl chavicol (36.81%), methyl eugenol (20.40%), β-linanool (14.35%), eugenol (10.55%), and L(-)-carvone (39.05%), whereas dill oil contained mostly d-limonene (21.11%) and α-phellandrene (22.68%). The essential oils exhibited strong antimicrobial activity against all test-microorganisms. The mayonnaise variants were kept refrigerated for 40 days and changes in pH, concentration of viable cells of lactobacilli, microbiological, and organoleptic characteristics were monitored. The pH decreased from 6.5 to 4.5 over the period of storage. The number of undesired microflora in mayonnaise preserved with lactobacilli and essential oils decreased significantly (0 after the 20th day) indicating their effectiveness as biological preservatives. The mayonnaise variants demonstrated pleasant organoleptic characteristics, thus meet customers' requirements.

Keywords: Antimicrobial activity; Basil; Biological preservation; Dill; Essential oil; Lactobacillus plantarum; Mayonnaise.

MeSH terms

Anethum graveolens / chemistry*
Food Preservation / methods*
Lactobacillus plantarum / metabolism*
Ocimum
Oils, Volatile / pharmacology*
Plant Oils / pharmacology*
Preservation, Biological / methods*

Substances

Oils, Volatile
Plant Oils
basil oil