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

مجله پژوهشهای علوم و صنایع غذایی ایران

Volume 18, Issue 2 - Serial Number 74, May and June 2022, Pages 218-234   

Document Type: Research Article

DOI: 10.22067/ifstrj.2020.40122.0

Authors

Zeynab Abarchai¹; Alireza Rahman^{* 1}; Maryam Fahim danesh²

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

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

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

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