Baicalin, Added as the Only Preservative, Improves the Microbiological Quality of Homemade Mayonnaise

Abstract

The purpose of a study was to determine if the baicalin, isolated from baical skullcap ( Scutellaria baicalensis Georgi) root and added as the only preservative, would improve the shelf life of homemade mayonnaise. The experiment was performed on mayonnaise free from organic acids or preservatives but added the preparation of 95% baicalin (500 μg x g ^-1 ). The material was kept at 10 ^o C or 20 ^o C with microbiological analyses performed on 0, 1, 3, 7 and 14th day of storage. Baicalin was revealed to affect positively the microbiological quality of the product. The microbiological counts in experimental mayonnaise were lower than in the controls during the entire period of storage. The antibacterial activity of baicalin depended on the incubation temperature. The shelf life of mayonnaise stored at 10 ^o C was significantly prolonged comparing to product kept at 20 ^o C. Concluding, the application of baicalin as the natural preservative of food seems highly promising.