Supplementation of mayonnaise by beta-Sitosterol, inulin and microencapsulated Bifidobacterium bifidum

Abstract

Introduction: Sauces are one of the food stuffs that have grown dramatically these days with the expansion of industrial life, especially in younger people. Nutrition plays a key role in cardiovascular disease, and the popularity and high consumption of mayonnaise despite high fat and cholesterol, thus much attention has been paid to the production of this product. In this study, due to the cholesterol-lowering properties of beta-sitosterol and the prebiotic properties of inulin especially for Bifidobacterium bifidum, these materials were added to the sample of mayonnaise and the microbial (viability) and physicochemical properties of the synbiotic mayonnaise, with cholesterol-lowering properties was evaluated. Materials and Methods: Samples were prepared in 21 treatments of 200 g based on D-optimal statistical design. The amount of β-sitosterol added to the samples was in the range of 0-1% and inulin content was in the range of 0-3%. Also, 3 ml of microcapsules prepared from Bifidobacterium bifidum were inoculated into the samples in a free and encapsulated 108 microbial emulsion method and kept in the refrigerator for 90 days. Each sample was evaluated at the time specified by the statistical design. Sensory characteristics were also assessed by submitting a questionnaire to a 12-member panelist's team along with other factors. Results: According to the experiments, addition of Beta-Sitosterol increased acidity, decreased physical and thermal stability, decreased particle size and also had a negative effect on the overall acceptance of the samples. Addition of inulin also increased physical stability, viscosity, probiotic viability and overall acceptability. Conclusion: According to the results of microbial tests, the added probiotics survived for up to 45 days in the samples containing the microencapsulated probiotic and had a favorable effect on their viability. Inulin additon up to 2% improved probiotics survival but higher levels did not affect this factor. Given the presence of Beta-Sitosterol as a cholesterol-lowering agent, this formulation may be a suitable compound for industrial production of a synbiotic mayonnaise.