Affiliation:
1. Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
Abstract
The egg-less mayonnaise (CM) based on aquafaba and refined rapeseed oil was prepared and enriched with black cumin cake extract (BCCE) at two concentrations of 0.1% (BCCM0.1%) and 3% (BCCM3%) and 0.1% of octyl caffeate (OCM). The obtained mayonnaises were placed in glass jars without and with active film incorporating BCCE at the jar bottom (AFM). The influence of antioxidants on oxidative stability and antioxidant capacity (AC) of the prepared mayonnaises was estimated by the shelf-life test. Peroxide value (PV), anisidine value (AnV), total oxidation (TOTOX) value, acid value (AV), and amounts of conjugated dienes (CD) and conjugated trienes (CT) were used to assess the extent of mayonnaise deterioration during storage of up to 4 weeks in a refrigerator. The synthesized octyl caffeate (OC) and natural antioxidants from BCCE added to mayonnaises directly and released from active film enhanced the AC of the studied mayonnaise samples determined using the QUick, Easy, New, CHEap, and Reproducible-2,2-diphenyl-1-picrylhydrazyl (QUENCHER-DPPH), and QUENCHER-2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (QUENCHER-ABTS) methods. All enriched mayonnaises had higher antioxidant potential than the AC of the control sample without antioxidants (CM) and commercial plant-based mayonnaise (CPBM). Therefore, the proposed antioxidants and active film can be used in the food industry to suppress lipid oxidation.
Subject
Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science
Reference36 articles.
1. Physical and structural properties of extra-virgin olive oil based mayonnaise;Balestra;LWT Food Sci. Technol.,2015
2. Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study;Alizadeh;Food Chem.,2019
3. Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes;Raikos;Food Sci. Hum. Wellness,2016
4. Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise;Int. Food Res. J.,2013
5. Soltan, O.I.A., Gazwi, H.S.S., Ragab, A.E., Aljohani, A.S.M., El-Ashmawy, I.M., Batiha, G.E.-S., Hafiz, A.A., and Abdel-Hameed, S.M. (2023). Assessment of bioactive phytochemicals and utilization of Rosa canina fruit extract as a novel natural antioxidant for mayonnaise. Molecules, 28.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献