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:: Volume 19, Issue 4 (Winter 2025) ::
Iranian J Nutr Sci Food Technol 2025, 19(4): 77-89 Back to browse issues page
Effects of Nanoliposomes of Oleaster (Eleaagnus angustifolia) Extract on the Microbial, Rheological and Sensory Characteristics of Low-fat Mayonnaises Containing Quince Seed Mucilage and Soy Protein Isolate
S Sanei , A Shahab Lavasani * , N Khorshidian , O Eyvazadeh
Islamic Azad University , shahabam20@yahoo.com
Abstract:   (770 Views)
Background and Objectives: Regarding high oil contents and synthetic preservatives of mayonnaises and adverse effects of these compounds on consumers’ health, use of natural compounds is addressed.
 Materials & Methods: In this study, quince seed mucilage (QSM) and soy protein isolate (SPI) were used as fat substitutes and oleaster (Eleaagnus angustifolia) extract nanoliposomes were used to control the growth of microorganisms in mayonnaise. Four nanoliposome formulations were prepared using ultrasound and 150, 250, 500 and 1000-ppm lecithin (NLP-150, NLP-250, NLP-500 and NLP-1000, respectively).
Results: The highest encapsulation efficiency, zeta potential, polydispersity index, bioavailability and the smallest particle size were observed in NLP-500 nanoliposomes (p < 0.05). Nanoliposomes showed various levels of antimicrobial activity against bacterial and fungal strains; however, Penicillium glaucoma and Saccharomyces cerevisiae showed the highest sensitivity (the lowest MIC). In the second phase of the study, QSM and SPI at 1 and 2% and oleaster extract nanoliposomes at 0.5, 0.75, 1, 1.5 and 2% concentrations were used in the formulation of mayonnaise. Three control samples (without additives), TBHQ (200 ppm) and benzoate-sorbate (750 ppm) were produced. Samples were stored at 4 oC for 6 m. Growth of Staphylococcus aureus, Salmonella enteritidis, Escherichia coli, molds and yeasts was shown in all mayonnaise samples, except benzoate-sorbate treated samples, and increased during storage time. The highest microbial growth belonged to the control sample (p < 0.05). Results of the rheological assessments showed that the storage modulus was higher than the loss modulus (G' ˃ G") and with the increase of the angular frequency, the complex viscosity decreased. In sensory evaluation for taste and odor, the control sample received the highest score (p ˃ 0.05). Regarding color, texture and overall acceptability, no significant difference was reported between the samples (p ˃ 0.05).
Conclusion: Therefore, nanoliposomes of oleaster extract, without the negative effects on sensory characteristics, can be used in mayonnaises, preventing growth of pathogenic and spoilage bacteria.
Keywords: Low-fat mayonnaise, Soy protein isolate, Oleaster, Quince seed mucilage, Nanoliposomes
Full-Text [PDF 916 kb]   (205 Downloads)    
Article type: Research | Subject: Food Science
Received: 2024/04/24 | Accepted: 2024/07/30 | Published: 2025/01/5
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Sanei S, Shahab Lavasani A, khorshidian N, Eyvazadeh O. Effects of Nanoliposomes of Oleaster (Eleaagnus angustifolia) Extract on the Microbial, Rheological and Sensory Characteristics of Low-fat Mayonnaises Containing Quince Seed Mucilage and Soy Protein Isolate. Iranian J Nutr Sci Food Technol 2025; 19 (4) :77-89
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Volume 19, Issue 4 (Winter 2025) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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