Production of Low-fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product

Rojin Tavakoli; Mostafa Karami; Samira Bahramian; Ario Emamifar

doi:10.1002/fsn3.2227

Production of Low-fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product

Food Sci Nutr. 2021 Mar 8;9(5):2676-2685. doi: 10.1002/fsn3.2227. eCollection 2021 May.

Authors

Rojin Tavakoli¹, Mostafa Karami², Samira Bahramian¹, Ario Emamifar²

Affiliations

¹ Department of Food Science and Technology Sanandaj Branch Islamic Azad University Sanandaj Iran.
² Department of Food Science and Technology Bu-Ali Sina University Hamedan Iran.

Abstract

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.

Keywords: mayonnaise; preservatives; scanning electron microscopy; shelf life; ultrasonication.