Physicochemical Characteristics, Oxidative Stability, and Microbiological Properties of Blended French Sauce with Olive and Soybean Oils and Augmented with Olive Leaf Polyphenolic Extract Obtained via Ultrasound-Assisted Extraction

Mohammadamin Aliyari; Karamatollah Rezaei

Working Paper Article Version 1 This version is not peer-reviewed

Version 1 : Received: 22 April 2021 / Approved: 23 April 2021 / Online: 23 April 2021 (12:02:07 CEST)

This study was carried out in three phases. During the first stage, the physicochemical properties of French sauce prepared from different blends of soybean and olive oils were evaluated. In the second stage, the oxidative stability of the optimum sauce sample from the first stage enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction) was investigated over 90 days of storage. During the third stage, the microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for the synthetic preservatives, were studied. According to the results, addition of olive oil at higher levels (75 and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. Based on the results of the experiments in the third phase, it was found that OLE could be used as a preservative instead of the commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability.

Functional Food; Sauce; Olive Oil; Olive Leaf; Polyphenolic Compounds

Your full name

Your affiliation information (e.g., name of your university/institution/organization)

Not displayed online.

Your Email address (not made public)

Please leave your comment to this article below.

Mathematical equations can be typed in either LaTeX formats \\[ ... \\] or $$ ... $$, or MathML format <math> ... </math>. Try the LaTeX or MathML example.

Type equation:

Preview:

Copy equation into message below

Close menu

Please click a symbol to insert it into the message box below:

Please enter the link here:

Optionally, you can enter text that should appear as linked text:

Copy link into message below

Close menu

Please enter or paste the URL to the image here (please only use links to jpg/jpeg, png and gif images):

Copy image into message below

Close menu

Type author name or keywords to filter the list of references in this group (you can add a new citation under Bibliography):

No existing citations in Discussion Group

Wikify editor is a simple editor for wiki-style mark-up. It was written by MDPI for Sciforum in 2014. The rendering of the mark-up is based on Wiky.php with some tweaks. Rendering of mathematical equations is done with MathJax. Please send us a message for support or for reporting bugs.

Close menu

Please declare any conflicts of interest you may have with this paper, financial or otherwise.

I do not have a conflict of interest

I would like to declare a conflict of interest

Display my name on the website I want to get recognition for my comment on Publons

[what’s this?]. Link your accounts here

Captcha

Renew

I accept the following conditions:

Comments must follow the standards of professional discourse and should focus on the scientific content of the article. Insulting or offensive language, personal attacks and off-topic remarks will not be permitted. Comments must be written in English. Preprints reserves the right to remove comments without notice. Readers who post comments are obliged to declare any competing interests, financial or otherwise.

Notify me about updates to this article or when a peer-reviewed version is published.

Physicochemical Characteristics, Oxidative Stability, and Microbiological Properties of Blended French Sauce with Olive and Soybean Oils and Augmented with Olive Leaf Polyphenolic Extract Obtained via Ultrasound-Assisted Extraction

Abstract

Subject Areas

Comments (0)