Plant Antioxidants in the Oxidative Mayonnaise Spoilage Study

Abstract

The article presents the data systematization results on the plant antioxidants use in mayonnaise, that is a popular seasoning at home and in the food industry. The objective disadvantage of fat-containing products is the process of self-oxidation under the influence of a number of factors changing the organoleptic properties of mayonnaise, reducing nutritional value, safety and shelf life. Manufacturers solve the lipid oxidation problem of fat-containing products and the fat phase of mayonnaise by using officially registered antioxidants / oxidation inhibitors mainly of synthetic origin. Due to the increased demand for natural antioxidants caused by the growing market of food products with natural food additives, one of the promising approaches to the mayonnaise oxidation prevention is the use of isolated individual substances and plant extracts with the high antioxidant activity. The paper systematizes the examples of the plant antioxidants use in the mayonnaise composition described in modern scientific literature, reveals the features of their influence on the oxidative spoilage process and organoleptic indicators. A man indicated that plant extracts containing polyphenolic substances, vitamins, carotenoids, α-tocopherol and terpenes inhibit the mayonnaise oxidative spoilage process, acting as primary antioxidants slowing down the lipid oxidation onset, and secondary – reducing the oxidation rate. The research proved the plant antioxidants ability to suppress targets of oxidant activity – hydroxyl radical, superoxide, singlet oxygen lipid radical, lipid peroxides and metals of variable valence.