Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise,Journal of Food Safety

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Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-04-01 , DOI: 10.1111/jfs.12771
Marwa R. Ali ₁ , Rania M. EL Said ₂

Affiliation

Correspondence Marwa R. Ali, Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt. Email: marwa3mrf@agr.cu.edu.eg Abstract 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 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.

中文翻译：

评估阿拉伯胶作为抗微生物剂和抗氧化剂在开发纯素“无蛋”蛋黄酱中的潜力

通讯作者 Marwa R. Ali，埃及吉萨开罗大学农学院食品科学系。电子邮件：marwa3mrf@agr.cu.edu.eg 摘要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) 的水提取物的抗菌和抗氧化特性。在蛋黄酱中加入 25、50、75 和 100 的不同百分比的 AG 粉末对物理化学和感官特性的影响已得到评估。在 AG 20 mg/ml 的最高浓度下，DPPH 结果代表了 92.13% 的高抗氧化活性。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。已证明在蛋黄酱中使用 AG 作为鸡蛋替代品对物理化学性质有很大影响。所有蛋黄酱样品在感官上都是可接受的，尤其是纯素蛋黄酱 (100% AG)，并且在 5°C 下储存 5 个月仍然可以接受。AG 可被视为具有显着乳化剂特性、抗氧化和抗菌活性的添加剂。因此，AG是为无法食用蛋类食品的消费者生产新型素食产品的不错选择。和抗菌活性。因此，AG是为无法食用蛋类食品的消费者生产新型素食产品的不错选择。和抗菌活性。因此，AG是为无法食用蛋类食品的消费者生产新型素食产品的不错选择。

更新日期：2020-04-01

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