Synthesis and Evaluation of Shirazi Thyme-third-generation Dendrimer for Preservation of Mayonnaise

Abstract

The replacement of Shirazi thyme-dendrimer nanoformulation with sodium benzoate as a mayonnaise preservative was investigated. The third-generation dendrimer was synthesized using citric acid and polyethylene glycol precursors and loaded with Shirazi thyme extract. Characterization tests, including FTIR, AFM, and zeta potential were used to characterize structural features. The effect of the nanoformulation on physicochemical, sensory, and microbial characteristics in mayonnaise was analysed during one month of storage at 4 °C. The results showed that the dendrimers had an almost spherical shape with a mean size of 156 nm, whereas the particle found an average size of 236 nm with the loading of the extract. The increase in image size and the change in the spherical shape of the dendrimer confirmed that the loading was successful. The highest and lowest MIC of the antimicrobial agent was observed in Salmonella (2250 µg.mL) and Escherichia coli (1750 µg.mL) respectively. The chemical tests revealed that all of the samples were in good condition in terms of peroxide number. Furthermore, the pH measurement agreed with the standard values (less than 4.1). Moreover, the mayonnaise samples containing the nanoformulation had more overall desirability by panellists. Therefore, mayonnaise with natural and nano formulas can be introduced as a new product to the food market.