Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Study on the Antimicrobial Effect of Thymus vulgaris Extract on the Log(CFU/g) Salmonella enteritidise PT4 in Mayonnaise

Document Type : Research Article

Authors

Fatemeh Zabetian Hosseini
Seyed Ali Mortazavi 1
Bibi Sedigheh Fazli Bazaz
Arash Koocheki 1
Shadi Bolourian 2

1 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

2 Academic Centre for Education, Culture and Research (ACECR)

https://doi.org/10.22067/ifstrj.v6i2.7815
Abstract
Thymus vulgaris is a plant from Lamiasceae family. The antimicrobial activities of T. vulgaris essential oil and extract depend on the phenolic compounds like carvacrol, thymol, γ-terpinene and p-cymene, which are reported to have antibacterial properties. In this research the antimicrobial effect of different concentration (0, 0.1, 0.2, 0.4%)of Thymus vulgaris extract was studied on Salmonella enteritidise PT4 presence mayonnaise at two different temperatures (4oC and 25oC) during storage time. This test was evaluated as a completely randomized factorial design with 3 replicates and the models were shown using RSM. The results showed that the antimicrobial effect of T.vulgaris extract was higher for the mayonnaise kept at 25oC. This effect increased with increase in concentration of extract. These concentrations of T.vulgaris extract didn’t have any unfavorable effect on the sensory parameters in mayonnaise.

Keywords: Mayonnaise, T. vulgaris extract, Salmonella enteritidise, Modeling
Send comment about this article
Enter Name.
Enter a valid email address.
Enter a vaid affiliation.
Enter comments (At leaset 10 words)
CAPTCHA Image
Enter Security Code Correctly.

Home

Editorial Board

Publication Ethics

Contact Us