Enhancing the quality attributes of salad dressing by incorporating Gac aril as a biologically active ingredient

Abstract

Gac aril (GA) contains a very high level of lycopene, giving it exceptional antioxidant properties. Based on the superior properties of GA, the aim of this work was to fortify salad dressings with the lycopene from GA and monitor their stability during storage. The salad dressings were produced by incorporating different amounts of GA (0% to 20%, g/100 g) in the formulations. An increase in GA content caused a marked increase in the soluble fibre, lycopene and total phenolic contents while the fat content and the caloric value decreased. The firmness and viscosity also decreased with increasing GA content. The sensory evaluation revealed that the GA could be added to salad dressings up to a level of 20% and still be accepted by the consumer. It was verified the GA antioxidant effect in the salad dressing compared to that in the sample without GA, as evidenced by the peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), p-anisidine value (p-AV) and total oxidation value (Totox V). The protective effects were approximately 1.75, 2.58, 5.14 and 7.58 times higher than those in the control sample for the samples containing 5%, 10%, 15% and 20% GA, respectively. It was concluded that GA could be used as an alternative source of lycopene, polyphenol compounds and dietary fibre, to enrich salad dressings. This work could be used as a guideline for industry to develop high value-added salad dressings.

Microencapsulated polyphenol extracts from Georgia‐grown pomegranate peels delay lipid oxidation in salad dressing during accelerated and ambient storage conditions

“…After 18 days of accelerated storage, all ISDs, but LMPP and HMPP, could have been considered unacceptable for consumption. In addition, the results confirmed that antioxidants effectively delayed the formation of MDA in salad dressings (Phisut et al., 2018 ). Also, these findings suggest that MPP was an effective antioxidant for delaying lipid oxidation in a salad dressing system after 21 days of accelerated storage and that the breakdown of peroxides to carbonyl and aldehyde compounds such as MDA was accelerated by high storage temperatures (Ayodeji & Ganiyu, 2015 ).…”

“…Interestingly, the changes in a * values (redness) of ISDs were less noticeable than the changes in L * and b * values. Furthermore, not all ISDs had a significant reduction in redness ( a *) and the minor decrease in a * values could be explained by the degradation of functional ingredients due to oxidative reactions observed at high storage temperatures (Phisut et al., 2018 ). Moreover, the total color difference ( ΔE ) of ISDs is presented in Figure 2b .…”

“…To address this issue, synthetic and natural antioxidants are widely used in salad dressings to minimize or delay lipid oxidation and the formation of oxidation products that may negatively affect the taste and nutritional value of the dressings. Natural antioxidants such as fruit polyphenols and tocopherols are considered safe and effective alternatives to synthetic antioxidants such as butylated hydroxyanisole (BHA) and tert ‐butyl hydroquinone (TBHQ) (Phisut et al., 2018 ). Recent studies have reported using fruit processing by‐products (peels, seeds, etc.)…”

“…Natural antioxidants such as fruit polyphenols and tocopherols are considered safe and effective alternatives to synthetic antioxidants such as butylated hydroxyanisole (BHA) and tert-butyl hydroquinone (TBHQ) (Phisut et al, 2018). Recent studies have reported using fruit processing by-products (peels, seeds, etc.…”