Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil

Abstract

Abstract This work aimed to evaluate the influence of the addition of microencapsulated oregano (Origanum vulgare L.) essential oil as a natural antioxidant in the stability of mayonnaise. Three formulations were developed with microencapsulated oregano essential oil at different concentrations (0.0, 0.26, and 0.44%). Mayonnaises were packed and stored at 35, 45, and 55 ºC until their deterioration. During the accelerated storage, the titratable acidity and peroxide index were determined. The peroxide index was subjected to linear regression analysis as a function of time. The parameters of the Arrhenius model (k and Ea) for the variation of the peroxide index and the temperature acceleration factor (Q10) were also determined. Some physical and chemical indicators were determined for the mayonnaise selected according to its greater stability during the accelerated storage. Mayonnaise with 0.44% microencapsulated oregano essential oil presented the highest stability during accelerated storage in terms of delaying the increase in the peroxide index, as an indicator of the deterioration of this type of product. The addition of the microencapsulated essential oil 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. The variation of the peroxide index during the accelerated storage was adjusted, in all cases, to a zero-order reaction. Linear models were obtained to estimate the shelf life of mayonnaise for each treatment.