Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce

The garlic extract‐loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise

“…The addition of GE can reduce the primary products of oxidation and reduce the peroxide index due to its high polyphenolic content and neutralization of free radicals during oxidation. In similar research, the peroxide value was decreased by raising SB and using nanoliposomes and nanoniosomes containing case leaf extract (Gorjian et al, 2021). Also, Rabbani et al (2021) fabricated phytosomal nanocarriers for encapsulation and delivery of resveratrol and reported that the results showed that phytosomal resveratrol was able to protect the antioxidant properties (free radical scavenging capacity) of resveratrol in mayonnaise during storage time and could be used in high‐fat foods to minimize lipid oxidation and improve their oxidative stability and nutritional properties.…”

“…Gorjian et al (2021) compared the effect of nanoliposome and nanoniosome containing myrtle extract as a natural preservative and SB on microbial, physicochemical, and organoleptic characteristics of mayonnaise and concluded that the highest pH (4.2) was seen in sauce sample containing SB.…”

“…Gorjian et al (2021) compared the effect of nanoliposome and nanoniosome containing myrtle extract as a natural preservative and SB on microbial characteristics of mayonnaise. These results showed that the counts of E. coli and hetero‐fermentative lactobacilli were negative for all treatments and similar to standard.…”

“…Similar results were recorded by Tavakoli et al (2021) as they reported the higher pH value in mayonnaise samples containing preservatives compared with the control sample during storage. Gorjian et al (2021) compared the effect of nanoliposome and nanoniosome containing myrtle extract as a natural preservative and SB on microbial, physicochemical, and organoleptic characteristics of mayonnaise and concluded that the highest pH (4.2) was seen in sauce sample containing SB.…”