<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2528-7907</journal-id>
<journal-title><![CDATA[Revista San Gregorio]]></journal-title>
<abbrev-journal-title><![CDATA[Revista San Gregorio]]></abbrev-journal-title>
<issn>2528-7907</issn>
<publisher>
<publisher-name><![CDATA[Universidad San Gregorio de Portoviejo ]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2528-79072025000100056</article-id>
<article-id pub-id-type="doi">10.36097/rsan.v1i61.3498</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Kinetic of peroxide index variation and shelf life of mayonnaise with microencapsulated oregano essential oil]]></article-title>
<article-title xml:lang="es"><![CDATA[Cinética de variación del índice de peróxido y vida útil de mayonesa con aceite esencial de orégano microencapsulado]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojas-Molina.]]></surname>
<given-names><![CDATA[Jaime O.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García.]]></surname>
<given-names><![CDATA[Mario A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pino.]]></surname>
<given-names><![CDATA[Jorge A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Cotopaxi  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad San Gregorio de Portoviejo  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de La Habana Instituto de Investigaciones para la Industria Alimentaria Instituto de Farmacia y Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>05</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>05</month>
<year>2025</year>
</pub-date>
<volume>1</volume>
<numero>61</numero>
<fpage>56</fpage>
<lpage>62</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S2528-79072025000100056&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S2528-79072025000100056&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S2528-79072025000100056&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This work aimed to evaluate the influence of adding microencapsulated oregano (Origanum vulgare L.) essential oil (MOEO) on the stability of mayonnaise. Three formulations were developed with MOEO at different concentrations (0.0, 0.26, and 0.44%). Mayonnaises were stored at 35, 45, and 55 ºC until deterioration. The titratable acidity and peroxide index (PI) were determined during the accelerated storage. PI was subjected to linear regression analysis as a function of time. The parameters of the Arrhenius model (k and Ea) for the variation of PI and the temperature acceleration factor (Q10) were also determined. Mayonnaise, with 0.44% MOEO, presented the highest stability in delaying the increase in the PI, indicating the deterioration of this type of product. In all cases, the PI variation was adjusted to a zero-order reaction. Linear models were obtained to estimate the shelf life of mayonnaises.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Este trabajo tuvo como objetivo evaluar la influencia de la adición de aceite esencial de orégano (Origanum vulgare L.) microencapsulado (MOEO) en la estabilidad de mayonesas. Se desarrollaron tres formulaciones con MOEO a diferentes concentraciones (0,0; 0,26 y 0,44 %). Las mayonesas se almacenaron a 35, 45 y 55 ºC hasta su deterioro. Durante el almacenamiento acelerado se determinó la acidez titulable y el índice de peróxidos (IP). El IP se sometió a un análisis de regresión lineal en función del tiempo. También se determinaron los parámetros del modelo de Arrhenius (k y Ea) para la variación del IP y el factor de aceleración de la temperatura (Q10). Las mayonesas con 0,44 % de MOEO presentaron la mayor estabilidad en términos de retardar el aumento del IP, como indicador del deterioro de este tipo de productos. La variación del IP se ajustó, en todos los casos, a una reacción de orden cero. Se obtuvieron modelos lineales para estimar la vida útil de las mayonesas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[mayonnaise]]></kwd>
<kwd lng="en"><![CDATA[oregano essential oil]]></kwd>
<kwd lng="en"><![CDATA[microencapsulation]]></kwd>
<kwd lng="en"><![CDATA[peroxide index.]]></kwd>
<kwd lng="es"><![CDATA[mayonesa]]></kwd>
<kwd lng="es"><![CDATA[aceite esencial de orégano]]></kwd>
<kwd lng="es"><![CDATA[microencapsulación]]></kwd>
<kwd lng="es"><![CDATA[índice de peróxido]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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