The Effects of Nanoemulsions Containing Lactobacillus Acidophilus La-5 on Formulation of Probiotic Mayonnaise Sauces Enriched by Broccoli Powder

The aim of this study was to investigate the effects of broccoli powder on the survival of Lactobacillus acidophilus La-5 during 60 days of storage in Mayonnaise sauce. For this purpose, nanoemulsions containing bacteria were prepared and morphological characteristics such as particle size, susceptibility and stability index of Mayonnaise treatments were evaluated. Then, 0/5, 1, 1/5 percent of broccoli powder was used in formulation of mayonnaise with amounts of 100, 200 and 300 mg/kg. Mayonnaise tests included acidity number, peroxide value, pH, emulsion stability index, colorimetric indices (brightness index (*L), yellowness (*b), redness (*a )), survival rate of Lactobacillus acidophilus La-5 during the first production days, 15, 30, 45- and 60. The research was conducted in a complete randomized design with three replications. The results were analyzed by two-way ANOVA based on Duncan's comparison test and SPSS- 22 software. The results showed that with increasing percentage of use of broccoli powder, the emulsion stability index, acid number, Lightness, peroxide value mayonnaise treatments decreased significantly (p≤0/05). Indices of rigidity, pH, increased the size of Mayonnaise particles (p<0/05). The use of nanoemulsions did not have a significant effect on the indices. Only in the probiotic survival index in 300 mg treatment was significantly higher than other treatments (p≥0/05). Finally, mayonnaise treatment had 300 mg of probiotic nanoemulsion and 0/5 percent of broccoli as optimum treatment compared to control and other treatments. The amount of bacteria reached 6/6 logarithmic cycles at the end of the sixth day.