Chitosan, a deacetylated derivative of chitin, is found in crustacean, arthropod, shell fish and shrimp shell as well as cell walls of some fungi. The objective of this research was to investigate the antimicrobial property of chitosan and possibility of its use as a natural preservative in mayonnaise. In this study, chitosan was produced by chemical method from shrimp shell. The antimicrobial activities of chitosan against Salmonella enteritidis and Lactobacillus plantarum were explored by calculation of the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) in media supplemented with 0.1, 0.2, 0.3, ..., 0.9, 1 mg/ml chitosan adjusted to pH 5 or 6 . The MIC and MBC of chitosan differed with pH and bacterial type, ranging from 0.4 to 1 mg/ml. Antibacterial activity of chitosan was inversely affected by pH, with higher activity at lower pH value. The sauce containing 0.1, 0.2 or 0.3% chitosan was inoculated with106 CFU/gr S. enteritidis or L. plantarum and stored at 5oC and 25oC for 8 days. The inhibitory effect of chitosan concentration was increased from 0.1 to 0.3%. This investigation demonstrated that 0.2% chitosan can be used in mayonnaise as a new preservative.

The use of sauces packaged in Polyethylene terephthalate (PET) bottles is widespread in households, restaurants, and fast-food establishments. This research focuses on comparing the migration of phthalates from PET bottles into mayonnaise and mustard sauces, adhering to guidelines set forth by the British Standard, European Union (EU) Commission Regulations, and the FDA. The study employed food simulants and PET bottle samples directly sourced from production lines to measure the Overall Migration Limit (OML). In this investigation, the presence of five types of phthalates, namely DEHP, DBP, BBP, DINP, and DIOP was analyzed in PET bottles used for packaging these sauces. The OML levels in the PET bottle samples for both mayonnaise and mustard sauces were significantly below the EU regulation limit. Only DIOP was detected in the PET bottles used for mayonnaise sauce. For mustard sauce, both DEHP and DIOP were detected simultaneously. The levels of DIOP in mayonnaise and mustard sauces were well below the EU's specified SML. However, DEHP levels in mustard sauce slightly exceeded the specified SML value. The ratio of migrant milligrams per kilogram of sauce and the migration percentage of phthalates were calculated, providing a comprehensive analysis of phthalate migration dynamics. These results underscore the importance of continuous monitoring and stringent compliance with regulatory guidelines to ensure the safety of PET-packaged food products.

Introduction: Mayonnaise sauce is consumed by a large number of people. Producing symbiotic mayonnaise sauce with probiotic bacteria has probably an important impact in human health promotion. Recently, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in food products.Materials and Methods: In this study, Lactobacillus acidophilus ATCC 43121, Lactobacillus casei ATCC 39392 and Bifid bacterium bifidum ATCC 29521 were encapsulated by calcium alginate and resistant starch under the emulsion procedure. These were added to the mayonnaise sauce either as free cells or encapsulated form. The survival of probiotic was evaluated during storage after 30 days at 4oC. The morphological characteristics of capsules were indicated by optical microscope and scanning electron microscope.Results: The survival of encapsulated probiotic bacteria was higher than the Free State in mayonnaise sauce. There were not detectable differences in the morphological characteristics of the capsules with resistant starch employing scanning electron microscope and optical microscopy. Sensory evaluation of mayonnaise sauce was improved by the addition of encapsulated probiotic bacteria.Conclusion: The microencapsulation significantly increased the survival of probiotic bacteria and synbiotic mayonnaise sauce with an acceptable quality characteristic might be introduced for the production.

Mayonnaise as an oil in water emulsion with pH<4.1 is one of the oldest man-made emulsions that one of the most widely used sauces in Iran and in the world. Nowadays, gums are widely used to increase stability and also changing the rheological properties of mayonnaise. Gum tragacanth as a plant exudation is an Iranian native gum that it indicates a high viscosity in acidic conditions. Though, it is proved that the gum obtained from different species of Astragalus have an absolutely different physico-chemical properties. So far no comprehensive research has ever been done on the effect of different species of gum tragacanth on the rheological properties of mayonnaise sauce. In this research it was attempted to study the effect of gum tragacanth obtained from two different species of Astragalus gossypinus or Ag and Astragalus rahensis or Ar on the flow and oscillatory rheological properties of mayonnaise and was determined the effect of gum concentration and temperature on the mentioned properties. Finally, it was compared with the commercial sauce prepared by using imported gums.The mixture was stirred for 11 min by a rotary mixer at 1000 Rpm. pH and stability tests were done. A comparison of microstructure of the mayonnaise sauce produced with different concentrations of two species of Gum tragacanth was conducted with a light microscopy equipped by a camera. Steady flow and viscoelastic properties were determined by using a controlled shear rate Rhometer.It was shown that all treatments (type of gum and its concentration) had significant on oscillatory rheological properties. After determining the Herschel Bulklley model to describe experimental data's steady rheological tests it was shown that the mentioned rheological factors had a significant on some of these parameters and apparent viscosity of mayonnaise sauce. A comparison of prepared mayonnaise sauce with two species of Gum tragacanth in different conditions with commercial mayonnaise sauce showed that all factors in every specific level just can make close some characteristic of produced mayonnaise to commercial sample. So the study about the effect of using mixture of different species of Gum Tragacanth with each other or with the other gums on quality of mayonnaise sauce is suggested.

Satureja and Tarragon Extracts as natural preservative for mayonnaise sauce: physicochemical, microbial and sensory analysisAbstractBackground and objective: mayonnaise sauce is oil in water emulsion that has numerous consumption. As there is no heating process during production of mayonnaise sauce, using preservatives is necessary. On the side of this, concern about chemical preservatives caused a development in formulation with natural preservatives. Traditional plants are one of the antimicrobial component sources that extraction and use of them in foods could be step for achieving above goal. The objective of this study was using natural preserving properties of Satureja and Tarragon extracts as substitute of chemical preservatives in mayonnaise sauce and investigating its changes.Materials and methods: In this study, alcoholic method was used for extracting. After investigating antimicrobial effect of extracts in culture, selected extracts according with experimental design were added to mayonnaise. In order to determination of experimental treats, mixture design with 3 variables (chemical preservative, Satureja and Tarragon extract) was used. Combination of these variables led to an experimental design with 16 runs. Intended extracts were added to mayonnaise sauce formulation and physicochemical experiments such as pH, acidity, colorimetery and sensory evaluation were done. Also antimicrobial effect of extracts against important microorganisms in mayonnaise sauce (Lactobacillus, Salmonella and yeast and molds) was evaluated. Relation of each dependent variable with independent variables was showed via proper equation and their contour graph was drawn by design expert software. Results: Results of antimicrobial test showed that using Satureja and Tarragon extracts decreased the population of yeast, Lactobacillus and Salmonella during 3 month of storage. In all samples, pH and acidity range was according to ISIRI standard of mayonnaise sauce. Colorimetric assay showed using Satureja and Tarragon increased a* and decreased L*. In terms of sensory evaluation, it was shown that samples containing Satureja and Tarragon extracts had lower score than sample containing chemical preservative.Conclusion: to determination of optimum formulation of mayonnaise sauce, range or goal of intended properties was specified and considering them, optimum formulation was presented by software. In this formulation, 18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.Keywords:Satureja , Tarragon, mayonnaise sauce, antimicrobial, sensory evaluation

Extensive research has been conducted in many industries, including the mayonnaise industry, to explore the use of fat substitutes and to create useful products, which is especially relevant given the growing prevalence of obesity and its associated illnesses in society. In this study, mayonnaise was formulated with varying concentrations of eggs (0, 4.15, 7.15, 10.15, and 13.15%) mixed with Physalis fruits and tragacanth gum, as well as their combination. The mayonnaise was stored at 4°C during manufacturing and over a 6-month period. Tests for pH levels, emulsion stability, particle sizes, peroxide index, viscosity measurements, colorimetric analysis for brightness (L*), yellowness (b*), and redness (a*) values were conducted in addition to testing for molds and yeasts. The data was processed using SAS statistical software version 9.3, employing Duncan's multivariate method for comparing means and with a 95% confidence interval (α = 0.05). The findings demonstrated that for the control treatment, there was a statistically significant divergence (p ≤ 0.05) between the significance index for each predictor and the control treatment. The comparison of the collected results showed that the usage of 3% Physalis angulate fruit and 6% tragacanth gum had no considerable effect on the observed factors. But, when values increased above these percentages, it led to a decrease in brightness index (L*) and yellowness (b*). Additionally, parameters such as particle size indicators, yellowness, cohesiveness, adhesion force, acid number, peroxide index, viscosity, pH, redness index (a*) along with molds and yeasts numbers were substantially higher than standard treatment after 6 months of storage (p≤0.05). Consequently, it was concluded that using 3% Physalis fruit and 6% tragacanth gum was the most optimal option for this treatment.

Mayonnaise sauce is a nutritious food product with high caloric content, which is usually incorporated into other products as an ingredient. The product should be produced under hygienic conditions to avoid its physical and chemical deterioration along with microbial spoilage, which mostly happens due to the lack of thermal treatment. Mayonnaise is often stored for long periods at room temperature in large plastic containers before consumption. To carry out the investigation, samples of the sauce in large plastic containers and glass jars were obtained directly from a commercial producer. After preliminary quality examinations, they were allocated into 3 lots and stored at 5, 25 or 40oC for up to 6 months. They were then subjected to physical, chemical, microbiological and organoleptic tests at monthly intervals. The results showed no significant microbial growth even when kept at higher temperatures. Significant chemical changes (autoxidation), however, occurred in both containers at temperatures close to 40oC. Organoleptic examinations revealed significant changes, especially in color and emulsion stability, which were more evidenced for those stored at higher temperature. It was concluded that the storage of mayonnaise sauce in large plastic containers at higher temperatures should be avoided mostly due to deterioration through physical, chemical and organoleptic changes of the sauce.