Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil

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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Dettagli Bibliografici
Autore principale: Rojas-Molina, Jaime O. (author)
Altri autori: García, Mario A. (author), Pino, Jorge A. (author)
Natura: article
Lingua:eng
Pubblicazione: 2025
Soggetti:
mayonnaise
oregano essential oil
microencapsulation
peroxide index
mayonesa
aceite esencial de orégano
microencapsulación
índice de peróxido
Accesso online:https://revista.sangregorio.edu.ec/index.php/REVISTASANGREGORIO/article/view/3498
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