Effects of Natural Jujube Kernel Preservatives on Sensory and Chemical Characteristics and Storage Time of Mayonnaises

Background and Objectives: High consumption of mayonnaise and use of artificial preservatives necessitate studying use of natural extracts to improve quality and increase shelf life of the sauces.The aim of this study was to investigate effects of jujube seed extract as synergistic effects for chemical preservatives on the chemical, microbial and sensory characteristics of mayonnaise.Materials & Methods: Experimental treatments included mayonnaise samples containing sodium benzoate as a chemical preservative (0/06% w) and various concentrations (0, 0.1, 0.2, 0.3, 0.4 and 0.5% by weight) of jujube seed extract.Additionally, samples of sauce were prepared with various concentrations (0.1, 0.2, 0.3, 0.4 and 0.5% w) of jujube seed extract without chemical preservatives, as well as samples of mayonnaise without preservatives (chemical or natural).After production, products were packaged and stored using refrigerator.All chemical, microbial and sensory assessments were carried out immediately after the production and after 1 d, 1 m and 2 m, with three repetitions for each time point.Results: Statistical analysis of the results revealed that the total microbial count in samples containing jujube seed extract was significantly lower than that in samples without preservatives (p < 0.05).The sensory evaluation indicated that mayonnaise containing 0.5% jujube seed extract received a high score, suggesting that it was preferred by consumers in terms of aroma and taste, compared to that without jujube seed extract. Conclusion:Based on the findings, it can be concluded that jujube seed extract, previously regarded as waste, may serve as a natural alternative to the hazardous chemical preservatives currently available in the market.