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. 2023 May 22;11(8):4781-4793.
doi: 10.1002/fsn3.3457. eCollection 2023 Aug.

Effects of Cuminum cyminum L. essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage

Asma Moradi  1 , Nafiseh Davati  1 , Aryou Emamifar  1
Affiliations

Effects of Cuminum cyminum L. essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage

Asma Moradi et al. Food Sci Nutr. .

Abstract

The present study aimed to investigate the effects of Cuminum cyminum L. essential oil (CEO) and its nanoemulsion (CEON) on oxidative stability and microbial growth of mayonnaise during storage. The GC analysis indicated that Cuminaldehyde (27.99%), o-Cymene (17.31%), γ-Terpinen (16.67%), and β-Pinene (9.35%) were the major components of CEO, respectively. The assessments of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) showed that Escherichia coli ATCC 25922 (MBCCEO = 12 and MBCCEON = 6 mg/mL) was the most resistant bacteria, and in contrast, Staphylococcus aureus ATCC 29213 (MBCCEO = 6 and MBCCEON = 3 mg/mL) was the most sensitive bacteria. In the radical-scavenging assay, CEON (IC50 = 5 ± 0.07 μg/mL) exhibited a higher antioxidant activity than CEO (IC50 = 10 ± 0.13 μg/mL). The results showed that applying the MBC of CEO and CEON in mayonnaise led to a significant decrease (p < .05) in acidity, peroxide value, number of acid-resistant bacteria and fungi, and total microbial count compared with the control sample. In conclusion, this study demonstrated that using CEON resulted in oxidative stability, microbial growth control, and desirable sensorial attributes in mayonnaise compared with CEO and control samples.

Keywords: Cuminum cyminum L.; essential oil; mayonnaise; nanoemulsion.

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Conflict of interest statement

The authors declare that they do not have any conflict of interest.

Figures

FIGURE 1
FIGURE 1
Scanning electron microscope (SEM) of Cuminum cyminum L. essential oil nanoemulsion prepared at 26,000× magnification.
FIGURE 2
FIGURE 2
The growth curves of E. coli (a) and S. aureus (b) affected by CEO and CEON at ½ MIC in comparison with the control. CEO, Cuminum cyminum L. essential oil; CEON, Cuminum cyminum L. essential oil nanoemulsion; MIC, Minimum inhibitory concentration.
FIGURE 3
FIGURE 3
Effect of CEON and CEO on PV (meq O2/kg oil) of mayonnaise during 90 days of storage. Vertical bars represent the standard deviation (n = 3). Different letters indicate statistically significant differences (p < .05). CEO, Cuminum cyminum L. essential oil; CEON, Cuminum cyminum L. essential oil nanoemulsion.
FIGURE 4
FIGURE 4
Effect of CEON and CEO on AV of mayonnaise during 90 days of storage. Vertical bars represent the standard deviation (n = 3). Different letters indicate statistically significant differences (p < .05). CEO, Cuminum cyminum L. essential oil; CEON, Cuminum cyminum L. essential oil nanoemulsion.
FIGURE 5
FIGURE 5
Effect of CEON and CEO on the microbial growth in mayonnaise samples during 90 days of storage. Vertical bars represent the standard deviation (n = 3). Different letters indicate statistically significant differences (p < .05); Purple letters: acid‐resistant bacteria, green letters: mold, blue letters: yeast, red letters: total bacterial count. CEO, Cuminum cyminum L. essential oil; CEON, Cuminum cyminum L. essential oil nanoemulsion.
FIGURE 6
FIGURE 6
Consumer acceptability scores on a 5‐point scale for mayonnaise samples in the third month. CEO, Cuminum cyminum L. essential oil; CEON, Cuminum cyminum L. essential oil nanoemulsion.
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