Natural Antimicrobial Protection in Egg-Based Mayonnaise
Introduction: Mayonnaise is a widely consumed condiment made primarily from egg yolk, oil, and vinegar, which makes it prone to microbial contamination due to the raw or pasteurized egg yolk content. The main concerns include Salmonella, Listeria monocytogenes, and spoilage by yeast and lactic acid bacteria (LAB). As consumers increasingly demand preservatives-free products, manufacturers are exploring clean-label solutions that offer effective antimicrobial protection without compromising product quality. This case highlights the use of Nisin and ε-Polylysine as natural preservatives in egg-based mayonnaise.
Challenges:
Microbial Contamination: Mayonnaise, particularly when made with raw egg yolks, poses a risk of contamination with pathogens like Salmonella and Listeria monocytogenes.
Spoilage Risk: Yeast and lactic acid bacteria are common spoilage organisms that reduce product shelf life and affect sensory quality.
Consumer Demand: There is growing consumer demand for mayonnaise that does not contain artificial preservatives like sodium benzoate or potassium sorbate.
Solution: To address these challenges, Nisin (0.03%) and ε-Polylysine (0.1%) were incorporated into the emulsification process:
Nisin Added during emulsification, Nisin provides effective inhibition against Listeria monocytogenes and other spoilage bacteria, enhancing the microbial safety of the product.
ε-Polylysine: A broad-spectrum antimicrobial, ε-Polylysine was included at 0.1% to ensure comprehensive control of both pathogenic and spoilage organisms.
Both ingredients were mixed directly into the aqueous phase prior to emulsification, ensuring even distribution throughout the mayonnaise.
Results:
Inhibition of Pathogens and Spoilage Organisms: Effective inhibition of Listeria monocytogenes, Salmonella, and spoilage lactic acid bacteria and yeast.
Extended Shelf Life: The chilled shelf life of the mayonnaise was extended from 30 days to 90 days, maintaining freshness and safety.
No Sensory Impact: The addition of Nisin and ε-Polylysine had no effect on the taste, color, or emulsion stability of the mayonnaise. The product retained its smooth texture and balanced flavor profile.
Domestic Usage: This clean-label preservation method has been adopted by a domestic salad dressing producer in China, offering a natural alternative to synthetic preservatives.
Conclusion: The incorporation of Nisin and ε-Polylysine into egg-based mayonnaise provides a natural and effective solution to enhance shelf life and prevent microbial contamination. This clean-label strategy meets consumer demand for preservative-free products while ensuring the safety and quality of the final product. The extended shelf life and lack of sensory impact make it an attractive option for manufacturers in the increasingly competitive condiment market.
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Nisin
Natamycin
Rosemary Extract
