,
Celestine Kiminou Ngounga,
Eliane Therese Biassala,
Chanty Ulysse Guen-Koud Auckana Ngala,
Alain Brice Vouidibio Mbozo,
Anicet Frederic Binaki,
Jean-Mathurin Nzikou
Mayonnaise, a semi-solid emulsion of oil in water, is much appreciated for its pleasant taste, which can stimulate the appetite. However, many commercial mayonnaises are produced with oils rich in saturated fatty acids, which are responsible for a number of diseases. The aim of this work is to formulate a mayonnaise based on the seed oils of Lagenaria siceraria and Cucumeropsis mannii, enriched with essential oils (EO) of Citrus sinensis and Cymbopogon citratus. Five mayonnaise samples were formulated according to their vegetable and essential oil composition. After extraction and analysis of the oils, the prepared mayonnaises were subjected to physico-chemical, microbiological and sensory analyses. The results showed that L. siceraria and C. mannii oils contained predominantly linoleic (C18:2n-6), oleic (C18:1 n-9), stearic (C18:0) and palmitic (C16:0) acids. C. citratus EOs analyzed by GC/MS yielded four components representing 93.71% of the total composition: geranial (50.32%), neral (33.27%), mircene (8.42%) and geraniol (1.67%). C. sinensis epicarp oil yielded three majority compounds representing 96.18%: D-limonene (88.45%), β-pinene (2.94%) and linalool (4.78%). Both oils showed low antioxidant activity. The pH values of the freshly formulated mayonnaises ranged from 4.09 to 4.25. Acid and peroxide values were equal to 4.25 g KOH/g oil and 7.18 meq O2/ kg respectively for all mayonnaises. After 45 days' storage at 4°C, these indices increased significantly (P < 0.05). The addition of essential oils to mayonnaise samples resulted in absent or lower total bacterial counts. Overall, it was observed that E1 mayonnaise presented the highest sensory evaluation characteristics.
| Published in | International Journal of Nutrition and Food Sciences (Volume 13, Issue 5) |
| DOI | 10.11648/j.ijnfs.20241305.14 |
| Page(s) | 185-198 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Formulation, Mayonnaise, Cucurbit Oil, Essential Oil, Chemical Composition
| [1] | Bouiba, S. Formulation et caractérisation d’émulsion huile/ eau d’une mayonnaise à base des huiles de fruits de Pistacia lentiscus [Formulation and characterization of oil/water emulsion of a mayonnaise based on Pistacia lentiscus fruit oils.]. Mémoire de Master, Université Ahmed draïa adrar; Faculté des sciences et de la technologie. Algérie, 2021, 82 pages. |
| [2] | Gouda, M., Shisi, Z., Yuanyuan, L., Sheng, L., Ma, M. (2017). Effects of four natural antioxidant phenyl terpenes on emulsifying and rheological properties of egg yolk. LWT - Food Science and Technology. 2017, 83, 59–67. |
| [3] | Leal-Calderon, F., Bibette, J., Schmitt, V. Emulsion science: Basic Principles, Springer, 2007. 227 pages. |
| [4] | Doumbia, A. Contrôle de qualité dans les industries agroalimentaires du district de Bamako et environs [Quality control in the agri-food industries of the Bamako district and surrounding areas]. Thèse de Doctorat. École Nationale de Médecine et de Pharmacie. Mali, 1991. |
| [5] | Depree, J. A., Savage, G. P. Physical and flavour stability of mayonnaise. Trends in Food Science & Technology. 2001, 12, 157–163. |
| [6] | Rajasree, R. S., Sibi, P. I, Francis, F., William, H. Phytochemicals of Cucurbitaceae family – A review. Int J Pharmacogn Phytochem Res, 2016; 8(1): 113-123. |
| [7] | McClements, D.J. Food Emulsions: Principles, Practices, and Techniques, Second Edition (2nd ed.). CRC Press.,2004, 632 pages. |
| [8] | AOAC, Official Methods of Analysis of AOAC International. 18th Edition, AOAC International, 2005, Gaithersburg, USA. |
| [9] | Piombo, G., Barouh, N., Barea, B., Boulanger, R., Brat P., Pina, M. and Villeneuve P. Characterization of the seed oils from kiwi (Actinidia chinensis), passion fruit (Passiflora edulis) and guava (Psidium guajava). OCL, 2006; 13(2-3): 195–199. |
| [10] | ISO 9936: 2016. Corps gras d'origines animale et végétale — Détermination des teneurs en tocophérols et en tocotriénols par chromatographie en phase liquide à haute performance [Fats of animal and vegetable origin — Determination of tocopherol and tocotrienol contents by high-performance liquid chromatography]. Edition 3, 2016-04. |
| [11] | Laghchimi, A., Znimi, M., Majidi, L., Renucci F., El-harrack, A. Et Costa, J. Composition chimique et effet des phases liquide et vapeur de l’huile essentielle de Lavandula multifida sur la croissance mycélienne des moisissures responsables de la pourriture de la pomme. [Chemical composition and effect of liquid and vapor phase of Lavandula multifida essential oil onmycelial growth of fungi responsible for the rot of apple]. Environ sci, 2014, 5(6), 1770-1780. |
| [12] | Asadipour, A. Z., Saberi-Amoli, S., Amanzade, H. Y. and Ghannadi, A. Volatile constituents of the aerial parts of Cymbopogon olivieri (Boiss). bor form Iran. J. Essent. Oil Bear Pl., 2003, 6: 51-54. |
| [13] | El-Kholany, E. A. Utilization of essential oils from citronella and geranium as natural preservative in mayonnaise. International journal of microbiology and biotechnology. 2016, 1(1), 49-59. |
| [14] | National Institute of Standards and Technology (NIST). PC version 1.7 of the NIST/EPA/NIH Mass Specta library, Perking-Elmer Norwalk, CT, NIS Chemistry WebBook NIST Standard, 1999. |
| [15] | König, W. A., Hochmuth D. H. and Joulain D., Terpenoids and Related Constituents of Essential Oils, Library of Mass Finder 2.1., Institute of Organic Chemistry, University of Hamburg, 2001. |
| [16] | Adams, R. P. Identification of essential oils components by Gas chromatography/Mass spectroscopy, Allured Publisching corporation. Carol stream, 1995, Illinois, USA. |
| [17] | McLaferty, F. W., Wesdemiotis, C. Isomeric characterization via ion neutralization and dissociation. Experimental variables, Journal of Mass Spectrometry, 1989, 24(8), 663-668. |
| [18] | Gulluce, M., Sahin, F., Sokmen, M., Qzer, H., Daferera, D., Sokmen, A., Polissiou, M., Adiguzel, A. and Ozkan, H. Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha Longifolia l. Ssp. Longifolia. Food chemistry, 2007, 103: 1449-1456. |
| [19] | Leuschner, R. and Boughtflower, P. Standardized laboratory scale mayonnaise containing low level of Salmonella enteritidis. J. Food Prot. 2001, 64(6) 623-629. |
| [20] | AOAC, Official methods of analysis association of official analytical chemists, 16th ed., 2000, Virginia, USA. |
| [21] | ISO 7218: 2024. Microbiologie de la chaîne alimentaire — Exigences générales et recommandations pour les examens microbiologiques [Microbiology of the food chain — General requirements and recommendations for microbiological examinations]. Edition 4, 2024-06. |
| [22] | Muhammad, A. S., Fatima, I., Moazzam, R. K., Mian, A. M., Muhammad, S., Shahid M., and Naila, S. Effect of Sesame Sprouts Powder on the Quality and Oxidative Stability of Mayonnaise. Journal of Food and Nutrition Research, 2015, 3(3), 138-145. |
| [23] | Cuvelier, C., Dotreppe, O., Istasse, L. Chimie, sources alimentaires et dosage de la vitamine E. Ann. Méd. Vét., 2003, 147, 315-324. |
| [24] | Cheeseman, K. H. and Slater, T. F. An introduction to free radical biochemistry. British Medical Bulletin, 1993, 49(3), 481-493. |
| [25] | Gunstone, F. Oils and fats in the food industry. Food industry briefing series. Oxford: ed. Wiley-blackwell, 2007. |
| [26] | Frankel, E. N. Antioxidants in food and biology. Dundee: the oily press ltd, 2007. |
| [27] | Graille, J. Lipides et corps gras alimentaires [Dietary lipids and fats]. Collection sciences & techniques agroalimentaires, Ed. Tec&doc, Paris: Lavoisier, 2003. |
| [28] | Cuvelier, M. E., Maillard, M. N. Stabilité des huiles alimentaires au cours de leur stockage [Stability of edible oils during storage]. OCL, 2012, 19(2): 125-132. |
| [29] | Jeannot, V., Chboune, J., Russell, D. et Baret, P. Quantification and determination of chemical composition of essential oil extracted from natural orange blossam water (Citrus aurantium L. ssp. aurantium). International journal of aromatherapy, 2005, 15(2), 94-97. |
| [30] | Fusseli, R., Susana, B., Garcia, D. L. R., Martin, J. and Rosalia, F., (2008). Chemical composition and antimicrobial activity of citrus essence on honeylee bacterial pathogen Paembacillus larvae, the causal agent American Foulbroad. World journal of microbiology and biotechnology, 2008, 2067-2072. |
| [31] | Mohamed H. A. R., Sallam, Y. I., El-Leithy, A. S., Safaa, E. A. Lemongrass (Cymbopogon citratus) essential oil as affected by drying methods. Annals of Agricultural Science, 2012, 57(2): 113-116. |
| [32] | Ihaddadene, W., Merrouche, Z. Etude phytochimique et activité biologique de Cymbopogon citratus" citronelle"[Phytochemical study and biological activity of Cymbopogon citratus "citronella"]. Mémoire de master, Université de Dahleb-blida1, 2020. |
| [33] | Boumenikhra, K. Caractérisation physico-chimique des huiles essentielles de trois espèces d’agrumes [Physicochemical characterization of essential oils from three citrus species]. Mémoire de master, Université de Blida 1, 2015. |
| [34] | Pons, M., Galotto, M. J. and Subirats, S. Comparison of the steady rheological characteristics of normal and light mayonnaise. Food hydrocolloids, 1994, 8(3-4), 389-400. |
| [35] | Rasmy, N. M., Hassan, A. A., Foda, M. I. and El-moghazy, M. M. Assessment of the antioxidant activity of sage (Salvia officinalis L.) Extracts on the shelf life of mayonnaise. World J. Dairy Food Sci, 2012, 7(1): 28-40. |
| [36] | El-bostany, N., Gaafar, A. M. And salem, A. A. Development of light mayonnaise formula using carbohydrate-based fat replacement, Aust J. Basic appl. Sci., 2011, 5, 673–682. |
| [37] | Kishk, Y. F. and Elsheshetawy, H. E. Effect of ginger powder on the mayonnaise oxidative stability, rheological measurements and sensory characteristics, annals of agricultural science., 2013, 58(2), 213–220. |
| [38] | Halliwell, B. Antioxidant characterization. Methodology and mechanism. Biochem pharmacol., 1995, 49, 1341–1348. |
| [39] | Codex stan 210-1999. Norme pour les huiles végétales portant un nom spécifique adoptée en 1999 [Standard for Named Vegetable Oils adopted in 1999]. Révisée en 2001, 2003, 2009, 2017 puis amendée en 2005, 2011, 2013, 2015. |
| [40] | Kishk, Y. M.. Role of some vegetable oils in mayonnaise characteristics. M. Sc. Fac. Of agric. Ain Shams Univ. Egypt. 1997, pp: 35. |
| [41] | Pourkomailian, B. Sauces and dressings. In d. Kilcast, and p. Subramaniam (eds.), the stability and shelf-life of food. Washington, DC: CRC Press, 2000. |
| [42] | Karas, R., Skvarãa, M. and Îlender, B. Sensory quality of standard and light mayonnaise during storage. Food Tech. Biotech., 2002, 40(2): 119-127. Preuzetos |
| [43] | Stefanow, L. Changes in mayonnaise quality. Leben Mittel industrie, 1989, 36, 207-208. |
APA Style
Loumouamou, B. W., Ngounga, C. K., Biassala, E. T., Ngala, C. U. G. A., Mbozo, A. B. V., et al. (2024). Production of Mayonnaise from Lagenaria siceraria and Cucumeropsis mannii Seeds Oils Supplemented with Citrus sinensis and Cymbopogon citratus Essential Oils. International Journal of Nutrition and Food Sciences, 13(5), 185-198. https://doi.org/10.11648/j.ijnfs.20241305.14
ACS Style
Loumouamou, B. W.; Ngounga, C. K.; Biassala, E. T.; Ngala, C. U. G. A.; Mbozo, A. B. V., et al. Production of Mayonnaise from Lagenaria siceraria and Cucumeropsis mannii Seeds Oils Supplemented with Citrus sinensis and Cymbopogon citratus Essential Oils. Int. J. Nutr. Food Sci. 2024, 13(5), 185-198. doi: 10.11648/j.ijnfs.20241305.14
AMA Style
Loumouamou BW, Ngounga CK, Biassala ET, Ngala CUGA, Mbozo ABV, et al. Production of Mayonnaise from Lagenaria siceraria and Cucumeropsis mannii Seeds Oils Supplemented with Citrus sinensis and Cymbopogon citratus Essential Oils. Int J Nutr Food Sci. 2024;13(5):185-198. doi: 10.11648/j.ijnfs.20241305.14
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijnfs.20241305.14,
author = {Bob Wilfrid Loumouamou and Celestine Kiminou Ngounga and Eliane Therese Biassala and Chanty Ulysse Guen-Koud Auckana Ngala and Alain Brice Vouidibio Mbozo and Anicet Frederic Binaki and Jean-Mathurin Nzikou},
title = {Production of Mayonnaise from Lagenaria siceraria and Cucumeropsis mannii Seeds Oils Supplemented with Citrus sinensis and Cymbopogon citratus Essential Oils
},
journal = {International Journal of Nutrition and Food Sciences},
volume = {13},
number = {5},
pages = {185-198},
doi = {10.11648/j.ijnfs.20241305.14},
url = {https://doi.org/10.11648/j.ijnfs.20241305.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241305.14},
abstract = {Mayonnaise, a semi-solid emulsion of oil in water, is much appreciated for its pleasant taste, which can stimulate the appetite. However, many commercial mayonnaises are produced with oils rich in saturated fatty acids, which are responsible for a number of diseases. The aim of this work is to formulate a mayonnaise based on the seed oils of Lagenaria siceraria and Cucumeropsis mannii, enriched with essential oils (EO) of Citrus sinensis and Cymbopogon citratus. Five mayonnaise samples were formulated according to their vegetable and essential oil composition. After extraction and analysis of the oils, the prepared mayonnaises were subjected to physico-chemical, microbiological and sensory analyses. The results showed that L. siceraria and C. mannii oils contained predominantly linoleic (C18:2n-6), oleic (C18:1 n-9), stearic (C18:0) and palmitic (C16:0) acids. C. citratus EOs analyzed by GC/MS yielded four components representing 93.71% of the total composition: geranial (50.32%), neral (33.27%), mircene (8.42%) and geraniol (1.67%). C. sinensis epicarp oil yielded three majority compounds representing 96.18%: D-limonene (88.45%), β-pinene (2.94%) and linalool (4.78%). Both oils showed low antioxidant activity. The pH values of the freshly formulated mayonnaises ranged from 4.09 to 4.25. Acid and peroxide values were equal to 4.25 g KOH/g oil and 7.18 meq O2/ kg respectively for all mayonnaises. After 45 days' storage at 4°C, these indices increased significantly (P < 0.05). The addition of essential oils to mayonnaise samples resulted in absent or lower total bacterial counts. Overall, it was observed that E1 mayonnaise presented the highest sensory evaluation characteristics.
},
year = {2024}
}
TY - JOUR T1 - Production of Mayonnaise from Lagenaria siceraria and Cucumeropsis mannii Seeds Oils Supplemented with Citrus sinensis and Cymbopogon citratus Essential Oils AU - Bob Wilfrid Loumouamou AU - Celestine Kiminou Ngounga AU - Eliane Therese Biassala AU - Chanty Ulysse Guen-Koud Auckana Ngala AU - Alain Brice Vouidibio Mbozo AU - Anicet Frederic Binaki AU - Jean-Mathurin Nzikou Y1 - 2024/09/20 PY - 2024 N1 - https://doi.org/10.11648/j.ijnfs.20241305.14 DO - 10.11648/j.ijnfs.20241305.14 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 185 EP - 198 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20241305.14 AB - Mayonnaise, a semi-solid emulsion of oil in water, is much appreciated for its pleasant taste, which can stimulate the appetite. However, many commercial mayonnaises are produced with oils rich in saturated fatty acids, which are responsible for a number of diseases. The aim of this work is to formulate a mayonnaise based on the seed oils of Lagenaria siceraria and Cucumeropsis mannii, enriched with essential oils (EO) of Citrus sinensis and Cymbopogon citratus. Five mayonnaise samples were formulated according to their vegetable and essential oil composition. After extraction and analysis of the oils, the prepared mayonnaises were subjected to physico-chemical, microbiological and sensory analyses. The results showed that L. siceraria and C. mannii oils contained predominantly linoleic (C18:2n-6), oleic (C18:1 n-9), stearic (C18:0) and palmitic (C16:0) acids. C. citratus EOs analyzed by GC/MS yielded four components representing 93.71% of the total composition: geranial (50.32%), neral (33.27%), mircene (8.42%) and geraniol (1.67%). C. sinensis epicarp oil yielded three majority compounds representing 96.18%: D-limonene (88.45%), β-pinene (2.94%) and linalool (4.78%). Both oils showed low antioxidant activity. The pH values of the freshly formulated mayonnaises ranged from 4.09 to 4.25. Acid and peroxide values were equal to 4.25 g KOH/g oil and 7.18 meq O2/ kg respectively for all mayonnaises. After 45 days' storage at 4°C, these indices increased significantly (P < 0.05). The addition of essential oils to mayonnaise samples resulted in absent or lower total bacterial counts. Overall, it was observed that E1 mayonnaise presented the highest sensory evaluation characteristics. VL - 13 IS - 5 ER -
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo; Process Engineering Laboratory, Higher Polytechnic Normal School, Marien Ngouabi University, Brazzaville, Congo
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo; Process Engineering Laboratory, Higher Polytechnic Normal School, Marien Ngouabi University, Brazzaville, Congo
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo; Food Biochemistry and Microbiology Laboratory, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo
Multidisciplinary Food and Nutrition Research Team: Regional Center of Excellence in Food and Nutrition, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo; Process Engineering Laboratory, Higher Polytechnic Normal School, Marien Ngouabi University, Brazzaville, Congo
Process Engineering Laboratory, Higher Polytechnic Normal School, Marien Ngouabi University, Brazzaville, Congo
