Stability of a mayonnaise with microencapsulated oregano oil during its accelerated storage
Keywords:
mayonnaise, oregano essential oil, accelerated storage, lipid oxidation.Abstract
This work evaluated the influence of the addition of microencapsulated oregano (Origanum vulgare L.) essential oil (MOEO) in the stability of mayonnaise. Three formulations were developed with MOEO at different concentrations (0, 0.26, and 0.44% m/m). Mayonnaises were stored at 35, 45, and 55 ºC until their deterioration. During the accelerated storage, the titratable acidity and peroxide index (PI) were determined. Physical and chemical indicators were determined for the mayonnaise selected according to its greater stability. Mayonnaise with 0.44% MOEO presented the highest stability in terms of delaying the increase in the PI, as an indicator of the deterioration of this type of product. The addition of the MOEO did not affect (p > 0.05) the sensory attributes of the product, although the judges reported its influence on the typical odor and flavor, compared to the control mayonnaise.
