The effect of lemongrass as a natural antioxidant and antimicrobial agent on the physicochemical properties and shelf life of mayonnaise

This study examined lemongrass's effects as a natural antioxidant and antimicrobial agent on mayonnaise properties and shelf life. This study created mayonnaise samples with 0% and different concentrations of lemongrass essential oil. 5%, 1%, 1. The samples were stored for two months. The investigation assessed pH, acidity, peroxide value, anisidine value, total oxidation, thiobarbituric acid content, viscosity, stability, biphasicity, and sensory evaluation. The sensory assessment included flavor, odor, texture, color, and overall acceptance. Microbiological analyses assessed total bacteria, mold, and yeast counts. The pH levels ranged from 3. Acidity levels varied from 0 to 398. pH levels dropped and acidity rose during storage. Higher essential oil concentrations significantly decreased lipid oxidation in mayonnaise. This change greatly hindered the upward trend of related indices, especially in the T3 group. The T3 treatment exhibited lower viscosity reduction, biphasic formation, and stability than other lemongrass oil samples and the control. The mayonnaise sample with 1. 5% lemongrass essential oil (T3) exhibited significantly stronger inhibition of total bacteria, molds, and yeasts than other samples. Sensory evaluations of taste, color, texture, and overall acceptance revealed that samples with 0... 5% and 1% lemongrass essential oil concentrations and the control had the lowest scores. In contrast, the top-rated sample was 1. 5% lemongrass oil. Evaluators assessed aroma and olfactory scores of 1% samples. After two months, 5% lemongrass essential oil (T3, T4) averaged a score of 2. In conclusion, 1% lemongrass oil is effective. 5% (T3) improves the quality and shelf life of mayonnaise.