Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise

Document Type : Research Article

Authors

• Zeynab Abarchai ¹
• Alireza Rahman ¹
• Maryam Fahim danesh ²

¹ Department of Food Science and Technology, Ghods Branch, Islamic Azad University, Tehran, Iran, Respectively

² Department of Food Science and Technology, Ghods Branch, Islamic Azad University, Tehran, Iran, Respectively.

https://doi.org/10.22067/ifstrj.2020.40122.0

Abstract

Introduction Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of sumac and phosphatidylethanolamine on the chemical properties of mayonnaise.
 
Materials and Methods: In this research Sumac extract with 0.5,1 and 1.5 % and phosphatidyl ethanol amine with 0.01, 0.04 and 0.08 were used as native preservative. After extraction of sumac and evaluation of sumac extraction yield, total phenol and free radical inhibition test (DPPH) and Sensory evaluation were performed. Mayonnaise sauce analysis including peroxide index, Totox index, and acidity index were determined in production day, 1st, 2nd and 3rd month. The analysis was done by using completely randomized blocks design in 0.05 level and data were analyzed by two way Analysis variance (ANOVA) and SPSS software.
 
Results and Discussion: The results showed that with increasing the use of sumac extract and phosphatidylethanolamine extract, the peroxide and Tutox indices decreased significantly compared to the control (p≥0.05) Also, increasing the level of sumac extract in mayonnaise formulation, significantly increased the acidity index of mayonnaise treatments (p≥0.05). In treatments with higher levels of phosphatidylethanolamine, the increase in acidity of mayonnaise treatments was associated with less intensity during storage (p≥0.05). In the study of sensory properties, it was observed that with increasing the level of sumac extract, the amount of sensory content of the treatments was less on the day of production. Increasing the use of sumac extract the texture and color scores of mayonnaise treatments were significantly decreased (p≥0.05). In general, storage time showed a significant increase in the increasing of all mayonnaise indices (p≥0.05). Finally, the treatment of 1% sumac extract and 0.08% phosphatidyl ethanolamine was selected as the optimal combination. According to the obtained results, mayonnaise containing sumac extract can be introduced to the market as a natural and new functional product, because sumac plant has phenolic compounds, strong antioxidant power and antimicrobial properties. It can be used as one of the additives in the food industry

Keywords

• Mayonnaise sauce
• Sumac extract
• Phosphatidyl ethanol amine
• Chemical properties

References

1. Abbasifar, A., Basti, A. A., Karim, G., Bokaie, S., Abbasifar, R., Villa, A. A. & Javan, A. J. (2009). Effect of Zataria multiflora Essential oil and starter culture on Staphylococcus aureus and Listeria monocytogenes during the manufacture, ripening, and storage of white brined cheese. Milchwissenschaft, 64(4), 438-442.
2. Abdolrezaei, A., Nayeri. H., and Naderi, Gh. A. (2016). The effect of flavonoid compounds obtained by chromatography of filtration gel of sumac plant extract on oxidation. Scientific Research Journal of Shahid Sadoughi University of Yazd, 24(2): 735-724.
3. Adeli Milani, M., Mizani, M., Ghavami, M., (2010). Effects of yellow mustard powder on microbial population, pH and organoleptic properties of mayonnaise. Iranian Journal of Nutrition Sciences & Food Technology, 5(2), 35-44.
4. Ajila, L., and Rao, K. (2013). Antioxidant and antiacetylcholinesterase activities of five plants used as Portuguese food spices. Food and Chemical Toxicology, 46 (12): 3632-3639. https://doi.org/10.1016/j.foodchem.2006.09.017
5. Amic, H., Xu, X. M., and Guo, Sh. D. (2003). Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. Food Science and Technology, 40: 946-954. https://doi.org/10.1016/j.lwt.2006.11.007
6. Anwar, F., Siddiq, A., Iqbal, S., and Rafique, A. S. I. M. (2003). Stabilization of sunflower oil with Moringa oleifera leaves under ambient storage. Journal of Food Lipids, 14: 35-49. https://doi.org/10.1111/j.1745-4522.2006.00069.x
7. Aslanzadeh, M., Mizani, M., Gerami, A., & Alimi, M. (2013). Evaluation of produced dietary fiber from wheat bran as a fat replacer in mayonnaise. Journal of Food Technology and Nutrition, 11(1), 21-31.
8. Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods, a Review. International Journal of Food Microbiology. 94(3):223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
9. Dangelo, F., Amblia, C., Raimo, M., Slwatore, A. (2007). Efeect of anitoxidant activty of polyphenol extract from apple friut. Journal of agricultural and food chemistry, 22 (24): 222-227. https://doi.org/10.1021/jf071773a
10. Elhamirad, A. H., Haddad Khodaparast, M. H. (2009). Evaluation of antioxidant and carry through properties of phospholipids in fractionated sheep tail fat, the olein fraction. Food Technology & Nutrition, 8(3): 65-71.
11. Fatemi, H. (2013). Food Chemistry. Aej Publications, 395.
12. Ghalavand, R., and Moidina, N. (2014). Application of ultrasonic waves in the extraction of phenolic compounds from plant sources. The Second National Conference on Medicinal Plants and Sustainable Agriculture. Hamedan.
13. Ghazi zadeh, M., Razaghi, A. (1998). Basic Semsory methods for food evalvation. Shahid Beheshti University, Institute of Food Industry and Nutrition Sciences.
14. Ignat, I., Volf, I., and Popa, V. I. (2011). A critical review of methods for characterization of polyphenol compounds in fruits and vegetables. Food Chemistry, 126 (4): 1821-1835. https://doi.org/10.1016/j.foodchem.2010.12.026
15. Jabali, A. (2009). The effect of essential oil and extract of Iranian peppermint (Khalvash) on the peroxidation characteristics of sunflower oil. PhD thesis, University of Tehran. Faculty of Veterinary Medicine. Food Hygiene and Control Group. Field of food hygiene and control.
16. Jacobsen, C., Meyer, A. S., and Adler- Nissen, J. (1999). Oxidation mechanisms in real food emulsion: oil- water partition coefficients of selected volatile off- flavor compounds in mayonnaise, Z Lebensm Unters F A, 208 (5-6): 317-327. https://doi.org/10.1007/s002170050423
17. Jafari Khatayloo, Y and Almasi, H. (2017). Comparison of the effect of peppermint essential oil and sodium benzoate on physicochemical, microbial, sensory and rheological properties of mayonnaise. Journal of Food Science and Technology, 80(15): 169-157.
18. Janine Passos Lima da Leistner, L., Grris, L. M. G. (2012). Food preservation by hurdle technology. Trends Food Science Techology. 6: 35- 67. https://doi.org/10.1016/S0924-2244(00)88941-4
19. Jewell, N. E. & Nawar, W. W. (2000). Thermal oxidation of phospholipids, J. Oil Chem. Soc., 57, 398-402.
20. Lee, S., Umano, K., Shibamoto, T., and Lee, K. (2005). Identification of volatile components in basil (ocimum basilicum L) and thyme leaves and their antioxidant properties. Food chemistry, 91:131-137. https://doi.org/10.1016/j.foodchem.2004.05.056
21. Majdar Langerodi, A., and Tajik, H. (2016). Antimicrobial effects of Sumac extract with oral coating of chitosan containing Zataria multiflora essential oil on red meat in modified and normal atmospheric packaging. Urmia Medical Journal, 28(3): 192-205.
22. Michael Davidson, P., Matthew Taylor, T.M, Schmidt, S.E. (2012). "Chemical preservatives and natural antimicrobial compounds." In Food microbiology (pp. 765-801). American Society of Microbiology.24. https://doi.org/10.1128/9781555818463.ch30
23. National Standard Organization of Iran. (2007). National Standard No. 4093. Vegetable and animal oils and fats - anisidine number - test method.
24. National Standard Organization of Iran. (2011). National Standard No. 4178. Vegetable and animal oils and fats - Measurement of acid number and acidity- Test method.
25. National Standard Organization of Iran. (2014). National Standard No.4179. Vegetable and animal oils and fats - Measurement of peroxide number- Determination of end point by potentiometric method.
26. National Standard Organization of Iran. (2014). National Standard No. 2454. Microbiology of Mayonnaise and Salad Sauce. Properties and Test Methods.
27. Oliveira, M. L., and Robins, M. M. (2008). Growth of foodborne pathogenic bacteria in oil-in-water emulsions. Journal of Applied Microbiology, 78: 601-608. https://doi.org/10.1111/j.1365-2672.1995.tb03106.x
28. Pokorny, J., Yanishlieva, N. & Gordon, M. (2001). Antioxidants in Food, Practical Applications, CRC Press.
29. Politeo, L., and Jukis, S. (2007). Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of Food Engineering. 25: 409-425. https://doi.org/10.1016/0260-8774(94)00010-7
30. Rabiei, K., Bekhradnia, S., Nabavi, S. M., Nabavi, S. F., & Ebrahimzadeh, M. A. (2013). Antioxidant activity of polyphenol and ultrasonic extracts from fruits of Crataegus pentagyna subsp. elburensis. Natural product research, 26(24), 2353-2357. https://doi.org/10.1080/14786419.2012.658799
31. Rahbari, R., Alami, M., Maghsodlu, Y and Kashani nejad, M. (2012). Investigation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum as an egg substitute. Journal of Research and Innovation in Food Science and Industry, 2: 16-1. DOI: 22101/jrifst.2013.07.03.211
32. Rohanian, N., and Sharifi soltani, M. (2015). Study of the effects of sumac extract on microbial, sensory and shelf life of hamburgers. The first national conference on technological achievements of food science and industry. University Jihad Scientific Information Center and Borna Technology Researchers Knowledge-Based Company. Tehran Iran.
33. Saberi, N., and Mohammadifar, M. (2012). Investigation of the effect of oil type on the viscoelastic properties of mayonnaise. Food Technology & Nutrition, 9(2).
34. Sarmadina, A. (2015). Antioxidant effects of walnut green peel extract and powder on oxidation of sunflower oil. Iranian Journal of Nutrition Sciences and Food Industry, 10(3): 90 -79.
35. Shahin, R., Nayeb zadeh, K., Mohammadi, A. R., and Amiri, Z. (2013). A comparative study of the effects of natural antioxidants (tocopherol, choy and rosemary) and synthetic antioxidant TBHQ on the oxidation process of mayonnaise oil during shelf life. Iranian Journal of Nutrition Sciences and Food Industry, 8(4): 236-227.
36. Shariyat panahi, M., Mizani, M., Sadegh, M., and Alimi, M. (2013). The effect of combined application of flaky tragacanth gum and chitosan on the rheological properties of mayonnaise. Journal of Food Science and Nutrition, 8(2): 51-44.
37. Shariyat, Sh. (1992). New technology for producing all kinds of sauces. Knowledge Boundary Publications. First Edition. 359.
38. Shukla, C., Zhao, Y., Leonard, S. W., and Traber. M. G. (2011). Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria× ananassa) and rasp berries )Rubus ideaus( Biology and Technology, 33: 67-78. https://doi.org/10.1016/j.postharvbio.2004.01.008
39. Souza, B. W. S., Cerqueira, M. A., Martins, J. T., Quintas, M. A. C., Ferreira, A. N. C. S., Teixeira, J. A., and Vicente, A. N. A. (2011). Antioxidant potential of two red seaweeds from the Brazilian coasts. Journal of Agricultural and Food Chemistry, 59 (10): 5589-5594. https://doi.org/10.1021/jf200999n
40. Vermeulen, M., Mohamady, M. A., Fernández-López, J., Abd ElRazik, K. A., Omer, E. A., Pérez-Alvarez, J. A., and Sendra, E. (2006). In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Journal of Food Control, 22: 1715-1722. https://doi.org/10.1016/j.foodcont.2011.04.003
41. Young Kil, M., Gu lcin, O., and Kufreviog, I. (2009). Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. Lebensmittel- Wissenschaft und- Technologie, 36 (2): 263-271. https://doi.org/10.1016/S0023-6438(02)00226-8
42. Zabetiyan Hoseini, F., Mortazavi, A., Fazli bazaz, S., Koochaki, A., Boolooriyan, SH., (2011). Antimicrobial effect of thyme extract on Salmonella enteritidise PT4 in mayonnaise. Iranian Journal of Food Science and Industry Research, 6(2): 90-84.
43. Zhu, D., & Damodaran, S. (2013). Dairy Lecithin from cheese whey fat globule membrane: Its extraction, composition, oxidative stability, and emulsifying properties. Journal of the American oil chemists Society, 90(2), 217-224. https://doi.org/10.1007/s11746-012-2152-5