A New Technology in the Manufacture of Appetizers Using Nanotechnology for Thyme Oil

Abstract

In recent years, consumer demand for products with natural preservatives has increased. Therefore, a modern trend in the food manufacturing sector has been to produce high-quality food while eliminating the need for artificial preservatives. In the current study, the using of both thyme oil and nano thyme oil (NTO) in manufacture of mayonnaise was evaluated for their effect. The TO was converted to NTO by using ultrasonic treatment which characterized by nanoscale=10nm and zeta potential= -14. The mayonnaise samples were processed by using 1,2 and 3% of TO and NTO, each one separately. Two mayonnaise control samples were processed, the first control sample (C1) was processed without TO and NTO, whilst the second control sample (C2) was processed by using 0.3% sodium benzoate. Zeta potential, antioxidant activity, sensory evaluation was estimated for all mayonnaise samples under investigation. Also, all mayonnaise samples were asset for pH and acidity during storage for 0, 2, 4 and 6 months, whilst for total count and yeast and molds for 0 and 4 months. Results showed that, the zeta potential yielded an average surface charge of -14.0 mV which made the formulation remained highly stable and showed no signs of phase separation. Both TO and NTO samples recorded the best values for DPPH, IC50 as compared with both C1 and C2 samples. Concerning the sensory properties, both TO1, TO2, NTO1 and NTO2 samples recorded a good overall acceptability. Likewise, at the end of storage period the TO and NTO samples exhibit an accepted pH, acidity values and had a longer shelf life. So, using TO and NTO with 1 and 2% in mayonnaise manufacture is recommend.