Effect of red paprika powder on quality and oxidative stability of mayonnaise prepared with perilla oil

Abstract

In this study, we investigated whether adding of red paprika powder to mayonnaise improved its quality characteristics and storage stability. The quality characteristics, antioxidant activities, and oxidative and emulsion stabilities of mayonnaise prepared with red paprika powder (RPP) at different concentrations (0.5-3%) were compared to mayonnaise without RPP. The results demonstrate that an increase in RPP concentration significantly decreases the L value of the mayonnaise, whereas its a and b values significantly increased (p⟨0.05). The pH decreased as RPP increased. Furthermore, the antioxidant activities of mayonnaise were improved by adding RPP, according to the DPPH and ABTS radical scavenging activities, FRAP, and total phenolic content. The mayonnaise containing RPP had a peroxide value approximately 3.62 times lower than that of mayonnaise without RPP. The emulsion stability increased with addition of RPP between 0.5-2%; however, it decreased at, 3%. These results suggest that the addition of RPP (<2%) could improve mayonnaise quality, antioxidant activities, and storage duration.