Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil
This work aimed to evaluate the influence of adding microencapsulated oregano (Origanum vulgare L.) essential oil (MOEO) on the stability of mayonnaise. Three formulations were developed with MOEO at different concentrations (0.0, 0.26, and 0.44%). Mayonnaises were stored at 35, 45, and 55 ºC until...
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| Γλώσσα: | eng |
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2025
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| Διαθέσιμο Online: | https://revista.sangregorio.edu.ec/index.php/REVISTASANGREGORIO/article/view/3498 |
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Προσθήκη ετικέτας | _version_ | 1858437125520752640 |
|---|---|
| author | Rojas-Molina, Jaime O. |
| author2 | García, Mario A. Pino, Jorge A. |
| author2_role | author author |
| author_facet | Rojas-Molina, Jaime O. García, Mario A. Pino, Jorge A. |
| author_role | author |
| collection | Revista Universidad San Gregorio de Portoviejo |
| dc.creator.none.fl_str_mv | Rojas-Molina, Jaime O. García, Mario A. Pino, Jorge A. García, Mario A. |
| dc.date.none.fl_str_mv | 2025-03-31 |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://revista.sangregorio.edu.ec/index.php/REVISTASANGREGORIO/article/view/3498 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Universidad San Gregorio de Portoviejo |
| dc.relation.none.fl_str_mv | https://revista.sangregorio.edu.ec/index.php/REVISTASANGREGORIO/article/view/3498/1757 |
| dc.rights.none.fl_str_mv | Derechos de autor 2025 Jaime O. Rojas-Molina, Mario A. García, Jorge A. Pino http://creativecommons.org/licenses/by-nc-nd/4.0 info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Revista San Gregorio; Vol. 1 No. 61 (2025): Revista San Gregorio. MARCH 2025; 56-62 Revista San Gregorio; Vol. 1 Núm. 61 (2025): Revista San Gregorio. MARZO 2025 ; 56-62 2528-7907 1390-7247 10.36097/rsan.v1i61 reponame:Revista Universidad San Gregorio de Portoviejo instname:Universidad San Gregorio de Portoviejo instacron:USGP |
| dc.subject.none.fl_str_mv | mayonnaise oregano essential oil microencapsulation peroxide index mayonesa aceite esencial de orégano microencapsulación índice de peróxido |
| dc.title.none.fl_str_mv | Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil Cinética de variación del índice de peróxido y vida útil de mayonesa con aceite esencial de orégano microencapsulado |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo evaluado por pares |
| description | This work aimed to evaluate the influence of adding microencapsulated oregano (Origanum vulgare L.) essential oil (MOEO) on the stability of mayonnaise. Three formulations were developed with MOEO at different concentrations (0.0, 0.26, and 0.44%). Mayonnaises were stored at 35, 45, and 55 ºC until deterioration. The titratable acidity and peroxide index (PI) were determined during the accelerated storage. PI was subjected to linear regression analysis as a function of time. The parameters of the Arrhenius model (k and Ea) for the variation of PI and the temperature acceleration factor (Q10) were also determined. Mayonnaise, with 0.44% MOEO, presented the highest stability in delaying the increase in the PI, indicating the deterioration of this type of product. In all cases, the PI variation was adjusted to a zero-order reaction. Linear models were obtained to estimate the shelf life of mayonnaises. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | REVUSGP_a8d3ec68d9d6f4a0cb574dbd2d15b3bd |
| instacron_str | USGP |
| institution | USGP |
| instname_str | Universidad San Gregorio de Portoviejo |
| language | eng |
| network_acronym_str | REVUSGP |
| network_name_str | Revista Universidad San Gregorio de Portoviejo |
| oai_identifier_str | oai:ojs.pkp.sfu.ca:article/3498 |
| publishDate | 2025 |
| publisher.none.fl_str_mv | Universidad San Gregorio de Portoviejo |
| reponame_str | Revista Universidad San Gregorio de Portoviejo |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Revista Universidad San Gregorio de Portoviejo - Universidad San Gregorio de Portoviejo |
| repository_id_str | 0 |
| rights_invalid_str_mv | Derechos de autor 2025 Jaime O. Rojas-Molina, Mario A. García, Jorge A. Pino http://creativecommons.org/licenses/by-nc-nd/4.0 |
| spelling | Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oilCinética de variación del índice de peróxido y vida útil de mayonesa con aceite esencial de orégano microencapsuladoRojas-Molina, Jaime O.García, Mario A.Pino, Jorge A.García, Mario A.mayonnaiseoregano essential oilmicroencapsulationperoxide indexmayonesaaceite esencial de oréganomicroencapsulacióníndice de peróxidoThis work aimed to evaluate the influence of adding microencapsulated oregano (Origanum vulgare L.) essential oil (MOEO) on the stability of mayonnaise. Three formulations were developed with MOEO at different concentrations (0.0, 0.26, and 0.44%). Mayonnaises were stored at 35, 45, and 55 ºC until deterioration. The titratable acidity and peroxide index (PI) were determined during the accelerated storage. PI was subjected to linear regression analysis as a function of time. The parameters of the Arrhenius model (k and Ea) for the variation of PI and the temperature acceleration factor (Q10) were also determined. Mayonnaise, with 0.44% MOEO, presented the highest stability in delaying the increase in the PI, indicating the deterioration of this type of product. In all cases, the PI variation was adjusted to a zero-order reaction. Linear models were obtained to estimate the shelf life of mayonnaises.Este trabajo tuvo como objetivo evaluar la influencia de la adición de aceite esencial de orégano (Origanum vulgare L.) microencapsulado (MOEO) en la estabilidad de mayonesas. Se desarrollaron tres formulaciones con MOEO a diferentes concentraciones (0,0; 0,26 y 0,44 %). Las mayonesas se almacenaron a 35, 45 y 55 ºC hasta su deterioro. Durante el almacenamiento acelerado se determinó la acidez titulable y el índice de peróxidos (IP). El IP se sometió a un análisis de regresión lineal en función del tiempo. También se determinaron los parámetros del modelo de Arrhenius (k y Ea) para la variación del IP y el factor de aceleración de la temperatura (Q10). Las mayonesas con 0,44 % de MOEO presentaron la mayor estabilidad en términos de retardar el aumento del IP, como indicador del deterioro de este tipo de productos. La variación del IP se ajustó, en todos los casos, a una reacción de orden cero. Se obtuvieron modelos lineales para estimar la vida útil de las mayonesas.Universidad San Gregorio de Portoviejo2025-03-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo evaluado por paresapplication/pdfhttps://revista.sangregorio.edu.ec/index.php/REVISTASANGREGORIO/article/view/3498Revista San Gregorio; Vol. 1 No. 61 (2025): Revista San Gregorio. MARCH 2025; 56-62Revista San Gregorio; Vol. 1 Núm. 61 (2025): Revista San Gregorio. MARZO 2025 ; 56-622528-79071390-724710.36097/rsan.v1i61reponame:Revista Universidad San Gregorio de Portoviejoinstname:Universidad San Gregorio de Portoviejoinstacron:USGPenghttps://revista.sangregorio.edu.ec/index.php/REVISTASANGREGORIO/article/view/3498/1757Derechos de autor 2025 Jaime O. Rojas-Molina, Mario A. García, Jorge A. Pinohttp://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccess2025-04-02T18:46:59Zoai:ojs.pkp.sfu.ca:article/3498Portal de revistashttps://revista.sangregorio.edu.ec/Universidad privadahttps://sangregorio.edu.ec/..Ecuador.2528-79071390-7247opendoar:02025-04-02T18:46:59Revista Universidad San Gregorio de Portoviejo - Universidad San Gregorio de Portoviejofalse |
| spellingShingle | Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil Rojas-Molina, Jaime O. mayonnaise oregano essential oil microencapsulation peroxide index mayonesa aceite esencial de orégano microencapsulación índice de peróxido |
| status_str | publishedVersion |
| title | Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil |
| title_full | Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil |
| title_fullStr | Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil |
| title_full_unstemmed | Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil |
| title_short | Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil |
| title_sort | Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil |
| topic | mayonnaise oregano essential oil microencapsulation peroxide index mayonesa aceite esencial de orégano microencapsulación índice de peróxido |
| url | https://revista.sangregorio.edu.ec/index.php/REVISTASANGREGORIO/article/view/3498 |