Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise

Abstract

AbstractThe main factors affecting the spoilage of mayonnaise are lipid oxidation and microbial contamination. Therefore, the investigation was carried out to estimate the antimicrobial and antioxidant properties of the aqueous extract of the Arabic gum (AG). The effect of the addition of AG powder on physical–chemical and sensory properties has been evaluated in different percentages of 25, 50, 75, and 100 into mayonnaise. At the highest concentration of AG 20 mg/ml, the DPPH result represented high antioxidant activity at 92.13%. AG had inhibitory effects on gram‐negative and gram‐positive bacteria, with Staphylococcus aureus and Bacillus subtilis being the most susceptible bacteria. The use of AG as an egg substitute in mayonnaise has been shown to have a great effect on physical–chemical properties. All mayonnaise samples were sensory acceptable, particularly vegan mayonnaise (100% AG) and still acceptable for consumption at 5°C for 5 months of storage. AG could be considered an additive with significant emulsifier properties, antioxidant, and antimicrobial activities. Therefore, AG is a good choice to produce new vegetarian products for consumers who are unable to eat egg‐based foods.