Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

Hashemi, Marjan M.; Aminlari, Mahmoud; Forouzan, Mehdi M.; Moghimi, Esmaeel; Tavana, Maryam; Shekarforoush, Seyed Shahram; Mohammadifar, Mohammad Amin

doi:10.1515/pjfns-2017-0011

Cited by 18 publications

(10 citation statements)

References 30 publications

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“…For example, a bilayer edible film, based on chitosan and sodium alginate and incorporated with lysozyme, was demonstrated to be effective against fish spoilage bacteria, Pseudomonas fluorescens and Shewanella putrefaciens [ 170 ]; a lysozyme-chitosan composite film presented antimicrobial functions against both Gram-positive and Gram-negative representative bacteria ( E. coli and S. faecalis ) [ 171 ]; a lysozyme–dextran conjugate was effective against S. aureus and E. coli in a natural food system (cheese curd) [ 172 ]; a lysozyme–sodium alginate edible film was tested on two Gram-positive bacteria (i.e., Listeria innocua and Kocuria rhizophila ) giving positive results [ 173 ]; lysozyme integrated into chitosan nanoparticles showed improved antibacterial activity against E. coli and B. subtilis [ 132 , 174 ]; and a chitosan composite film containing lysozyme–rectorite showed reduced mechanical properties (−28%) in regard to the film containing only chitosan and enhanced antibacterial properties on E. coli and S. aureus [ 175 ]. With a different approach on foods already containing egg derivatives, lysozyme immobilized on a polysaccharide was added to the food, in order to improve its functional properties and to extend the shelf life, such as in the case of mayonnaise treated with lysozyme immobilized on Arabic gum [ 176 ]. The attempt to reduce the allergenicity of lysozyme-treated wine using a thermal or an enzymatic treatment was carried out without producing a convincing outcome [ 168 ].…”

Section: Applications Of Lysozymementioning

confidence: 99%

Applications of Lysozyme, an Innate Immune Defense Factor, as an Alternative Antibiotic

Ferraboschi

Ciceri

Grisenti³

2021

Antibiotics

168

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Lysozyme is a ~14 kDa protein present in many mucosal secretions (tears, saliva, and mucus) and tissues of animals and plants, and plays an important role in the innate immunity, providing protection against bacteria, viruses, and fungi. Three main different types of lysozymes are known: the c-type (chicken or conventional type), the g-type (goose type), and the i-type (invertebrate type). It has long been the subject of several applications due to its antimicrobial properties. The problem of antibiotic resistance has stimulated the search for new molecules or new applications of known compounds. The use of lysozyme as an alternative antibiotic is the subject of this review, which covers the results published over the past two decades. This review is focused on the applications of lysozyme in medicine, (the treatment of infectious diseases, wound healing, and anti-biofilm), veterinary, feed, food preservation, and crop protection. It is available from a wide range of sources, in addition to the well-known chicken egg white, and its synergism with other compounds, endowed with antimicrobial activity, are also summarized. An overview of the modified lysozyme applications is provided in the form of tables.

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Section: Applications Of Lysozymementioning

confidence: 99%

Applications of Lysozyme, an Innate Immune Defense Factor, as an Alternative Antibiotic

Ferraboschi

Ciceri

Grisenti³

2021

Antibiotics

168

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“…Ghazel, Mizani, Piravi‐Vanak, and Alimi () showed a high reduction of cholesterol content attributed to partial or full egg substitution with potato‐modified starch in mayonnaise production. Lysozyme–AG has been used as a natural preservative and emulsifier in mayonnaise recently (Hashemi et al, ).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise

Ali

Said

2020

Journal of Food Safety

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The main factors affecting the spoilage of mayonnaise are lipid oxidation and microbial contamination. Therefore, the investigation was carried out to estimate the antimicrobial and antioxidant properties of the aqueous extract of the Arabic gum (AG). The effect of the addition of AG powder on physical–chemical and sensory properties has been evaluated in different percentages of 25, 50, 75, and 100 into mayonnaise. At the highest concentration of AG 20 mg/ml, the DPPH result represented high antioxidant activity at 92.13%. AG had inhibitory effects on gram‐negative and gram‐positive bacteria, with Staphylococcus aureus and Bacillus subtilis being the most susceptible bacteria. The use of AG as an egg substitute in mayonnaise has been shown to have a great effect on physical–chemical properties. All mayonnaise samples were sensory acceptable, particularly vegan mayonnaise (100% AG) and still acceptable for consumption at 5°C for 5 months of storage. AG could be considered an additive with significant emulsifier properties, antioxidant, and antimicrobial activities. Therefore, AG is a good choice to produce new vegetarian products for consumers who are unable to eat egg‐based foods.

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“…Several thickeners, such as gums (xanthan and guar gums, and Arabic gum), were also used for egg reduction, or complete removal, due to their emulsifying ability and stability [ 110 ]. Durian seed gum used at a level of 4% resulted in vegan mayonnaise with textural and sensory properties comparable to egg-based products [ 111 ].…”

Section: Main Food Applications Of Vegan Eggsmentioning

confidence: 99%

Vegan Egg: A Future-Proof Food Ingredient?

Boukid

Gagaoua

2022

Foods

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Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.

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Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

Cited by 18 publications

References 30 publications

Applications of Lysozyme, an Innate Immune Defense Factor, as an Alternative Antibiotic

Applications of Lysozyme, an Innate Immune Defense Factor, as an Alternative Antibiotic

Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise

Vegan Egg: A Future-Proof Food Ingredient?

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