Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan "egg-free" mayonnaise
Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan "egg-free" mayonnaise
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DOI：
10.1111/jfs.12771
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发表时间：
2020-01-28
影响因子：
2.4
通讯作者：
EL Said, Rania M.
中科院分区：
文献类型：
--
作者：
Ali, Marwa R.;EL Said, Rania M.
影响蛋黄酱腐败变质的主要因素是脂质氧化和微生物污染。因此，进行了研究以评估阿拉伯胶（AG）水提取物的抗菌和抗氧化特性。评估了蛋黄酱中添加 25、50、75 和 100 不同百分比的 AG 粉末对物理化学和感官特性的影响。在AG最高浓度为20 mg/ml时，DPPH结果表明抗氧化活性高达92.13%。 AG对革兰氏阴性菌和革兰氏阳性菌均有抑制作用，其中金黄色葡萄球菌和枯草芽孢杆菌是最敏感的细菌。在蛋黄酱中使用 AG 作为鸡蛋替代品已被证明对物理化学特性有很大影响。所有蛋黄酱样品感官均可接受，特别是纯素蛋黄酱 (100% AG)，并且在 5 摄氏度下储存 5 个月仍可食用。 AG 可以被认为是一种具有显着乳化特性、抗氧化和抗菌活性的添加剂。因此，AG是为无法食用鸡蛋食品的消费者生产新素食产品的不错选择。
The main factors affecting the spoilage of mayonnaise are lipid oxidation and microbial contamination. Therefore, the investigation was carried out to estimate the antimicrobial and antioxidant properties of the aqueous extract of the Arabic gum (AG). The effect of the addition of AG powder on physical-chemical and sensory properties has been evaluated in different percentages of 25, 50, 75, and 100 into mayonnaise. At the highest concentration of AG 20 mg/ml, the DPPH result represented high antioxidant activity at 92.13%. AG had inhibitory effects on gram-negative and gram-positive bacteria, with Staphylococcus aureus and Bacillus subtilis being the most susceptible bacteria. The use of AG as an egg substitute in mayonnaise has been shown to have a great effect on physical-chemical properties. All mayonnaise samples were sensory acceptable, particularly vegan mayonnaise (100% AG) and still acceptable for consumption at 5 degrees C for 5 months of storage. AG could be considered an additive with significant emulsifier properties, antioxidant, and antimicrobial activities. Therefore, AG is a good choice to produce new vegetarian products for consumers who are unable to eat egg-based foods.