Improving the quality attributes of mayonnaise enriched with phenolic extracts of fenugreek seeds and leaves during storage

Abstract

Abstract In this study, mayonnaise was enriched with phenolic extracts of fenugreek seeds (FSE) and fenugreek leaves (FLE), and quality attributes of the enriched mayonnaises were investigated during storage. FSE and FLE were added to mayonnaises at three different levels (0.05, 0.10 and 0.20%) and the samples were stored at 4°C for 12 weeks, and at 25°C for 6 weeks. Antioxidant activity, peroxide value, titratable acidity, color change, microbial and sensorial analysis were carried out. As a result, enrichment of mayonnaise with FSE and FLE improved its quality properties during storage. FSE and FLE added samples’ antioxidant activities were preserved ~ 87 and ~ 47% at 4°C, 81% and ~ 27% at 25°C, respectively. In addition, the increase in peroxide values of enriched mayonnaise with the extracts during storage was less than that of synthetic antioxidant (EDTA) added samples. The highest total color change (ΔE) was observed for FLE added samples for all the addition levels. Addition of FLE and FSE at the highest level (0.20%) was prevented the total aerobic mesophilic bacteria growth as 2.1 and 3.2 logs, and the total yeast/mold growth as 1.0 and 1.3 logs at 25°C, respectively. Sensory attributes (color, odor, taste, texture, overall acceptance) of the FSE and FLE added mayonnaises had higher scores than the control sample at the end of the storage.