Affiliation:
1. Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, 34220 Istanbul, Turkey
2. Istanbul Teknokent, Cerrahpasa Avcılar Campus, Istanbul University, 34320 Istanbul, Turkey
3. Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
Abstract
This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC reducing antioxidant capacity (CUPRAC) values were 317.4 mg GAE/100 g, 81.87%, and 6952.8 mg Trolox/100 g, respectively. The capsaicin, dihydrocapsaicin, and total carotenoid content were 175.8 mg/100 g, 71.01 mg/100 g, and 106.3 µg/g, respectively. All emulsions indicated shear-thinning, viscoelastic solid-like behavior, and recoverable characteristics, which were improved via enrichment with HPOB. The thermal loop test showed that the low-fat sample formulated with 3% HPOB indicated little change in the G* value, showing that it exhibited high emulsion stability. The induction period values (IP) of the salad dressing samples containing HPOB (between 6.33 h and 8.33 h) were higher than the IP values of the control samples (3.20 h and 2.58 h). The enrichment with HPOB retarded the formation of oxidative volatile compounds of hexanal, nonanal, and 1-octene-3-ol. According to the results presented in this study, HPOB could be effectively used in a low-fat salad dressing to enhance its rheological characteristics and oxidative stability.
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference41 articles.
1. Optimization low-fat and low cholesterol mayonnaise production by central composite design;Mozafari;J. Food Sci. Technol.,2017
2. High fat diet and its effects on cognitive health: Alterations of neuronal and vascular components of brain;Sharma;Physiol. Behav.,2021
3. Octenyl succinylation of granular and debranched waxy starches and their application in low-fat salad dressing;Klaochanpong;Food Hydrocoll.,2017
4. Investigation of potential use of by-products from cold-press industry as natural fat replacers and functional ingredients in a low-fat salad dressing;Karasu;J. Food Process. Preserv.,2021
5. Carbohydrates as fat replacers;Peng;Annu. Rev. Food Sci. Technol.,2017