Antioxidative effect of purple corn extracts during storage of mayonnaise

Li, Chunying; Kim, Hee-Woong; He, Lingbing; Lee, Deug‐Chan; Rhee, Hae-Ik

doi:10.1016/j.foodchem.2013.11.152

Cited by 69 publications

(50 citation statements)

References 23 publications

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“…Phenolic compounds are excellent metal chelators and they inhibit generation of hydroxyl radical by chelating iron located at the water phase in emulsion. As a result, the combination of radical scavenging and iron chelating activities were responsible for antioxidant activity of phenolic compounds of PGHE in mayonnaise . Moreover, antioxidant activity of PGHE in mayonnaise could be possibly ascribed to individual and synergistic effects of phenolic compounds.…”

Section: Resultsmentioning

confidence: 97%

“…Regarding taste score, a decreasing trend was observed for all samples except TBHQ‐200 during storage time. This could be attributed to oxidation and formation of hydroperoxides as well as their break down to different secondary products . Higher taste score of NLs compared to EXs was related to a gradual release and masking undesirable taste (bitter and astringent) of phenolic compounds through encapsulation.…”

Section: Resultsmentioning

confidence: 99%

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Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

Rafiee

Barzegar

Sahari

et al. 2018

Euro J Lipid Sci & Tech

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In this study, encapsulation of pistachio green hull extract (PGHE) into nanoliposomes (NLs) is carried out. Then, different concentrations of free and incorporated phenolic compounds of (500 and 1000 mg kg−1) are added to freshly prepared mayonnaise and samples are evaluated in terms of physicochemical, sensory, and microbial properties during 4 months of storage at 25 °C. The results indicate that the samples containing NLs produced by 2% lecithin and 1000 mg kg−1 of phenolic compounds have the lowest peroxide value (23.23 ± 2.61 meq O2 kg−1 oil) and thiobarbituric acid value (0.92 ± 0.07 mg malondialdehyde kg−1 oil). Free and incorporated phenolic compounds (1000 mg kg−1) exhibit higher antioxidant activity than 200 mg kg−1 of butylated hydroxy toluene (BHT). Free phenolic compounds (EXs) cause significant changes in color parameters (L*, a*, and b*). Regarding sensory evaluation, the samples containing NLs are the most preferred ones. Additionally, NLs having 1000 mg kg−1 of phenolic compounds have the highest inhibitory efficiency on total viable and fungal counts. NLs and EXs have equal effect on Enterobacteriaceae and lactic acid bacteria. Similar to samples containing 1000 mg kg−1 of sodium benzoate, microbial population in samples treated with phenolic compounds is within permissible level after 4 months of storage. Practical applications: The promising results prove that PGHE can be recommended as a natural source of antioxidants and bio‐preservatives instead of synthetic agents to increase the shelf life and safety of mayonnaise. Additionally, NLs enhance stability and solubility of entrapped phenolic compounds of PGHE and decease adverse effects of free ones on sensory properties of mayonnaise. Therefore, incorporation of phenolic compounds of PGHE in the liposomal carrier is a promising method to defeat the limitations of their direct addition to food systems and NLs containing phenolic compounds and plant extracts can also be applied to present novel functional foods. As nanoliposomes are produced by soybean lecithin as an inexpensive, safe and natural source of phospholipids in nanometric particle size, they can be considered for large‐scale use and promotion of biofunctional activities of phenolic compounds in food, pharmaceutical, and cosmetics applications. Firstly, pistachio green hull extract (PGHE) is prepared. Then, different concentrations of phenolic compounds of PGHE are added and blended with the lecithin/water mixture. Lastly, the suspensions are extruded by a mini extruder for producing large unilamellar vesicles. In the next step, liposome‐encapsulated and free phenolic compounds of PGHE are individually added to mayonnaise samples. Based on these findings, incorporation of phenolic compounds of PGHE in liposomal systems can be an appropriate alternative to improve the oxidative and microbial stability of mayonnaise sauce along with minimal effects on sensory attributes.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

Rafiee

Barzegar

Sahari

et al. 2018

Euro J Lipid Sci & Tech

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“…Mayonnaise is a high‐fat food (70%–80% vegetable oil) and therefore is susceptible to oxidative deterioration through auto‐oxidation of the unsaturated and polyunsaturated fats in the oil, which depending on the extent is likely to have a negative impact on flavour, aroma, colour and nutritional value of food (Depree & Savage, ). Several strategies can be effective against lipid oxidation of mayonnaise such as the addition of antioxidants or the use of a lipid source that is naturally rich in compounds with powerful antioxidant activity (Li et al , ; Di Mattia et al , ). The oxidative stability of the extracted lipid phase of mayonnaise samples during storage at 4 °C was determined by Rancimat analysis and is presented in Figure .…”

Section: Resultsmentioning

confidence: 99%

Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability

Raikos

Hayes

2019

Int J of Food Sci Tech

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Aquafaba, the viscous liquid recovered from canned chickpeas, was used as egg replacer for the development of vegan mayonnaise. The textural, microstructural and physicochemical properties of mayonnaise were determined during cold storage to optimise the aquafaba-to-oil ratio (A/O) of the formulation (15%-25%/80%-70%). Aquafaba was capable to form a stable emulsion with an average value of droplet size distribution below 4 lm. The physical stability determined by the Turbiscan Stability Index (TSI) was unaffected by the A/O ratio during 21 days of storage at 4°C. The lowest droplet size distribution was obtained for samples with a low A/O ratio (15/80%). Firmness, adhesive force and adhesiveness decreased (P < 0.05) with increasing the A/O ratio, whereas consistency remained unaffected. The oxidative stability of the oil phase was similar for all formulations and remained unaffected during storage. Aquafaba can be used effectively to replace egg in mayonnaise formulations containing oil at standard levels.Aquafaba as egg replacer in mayonnaise V. Raikos et al.

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“…Thus, other classes of antioxidant molecules may be more effective in retarding the oxidation process in this type of oil-in-water emulsions. Recent studies indicate that extracts from purple corn were very effective against oxidation of mayonnaise during storage (Li et al 2014). This effect was attributed to the high levels of anthocyanins of the husk extract.…”

Section: Resultsmentioning

confidence: 99%

Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

et al. 2015

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Mayonnaise was supplemented with vegetables (5 % w/w) and the effect of storage time at 4 °C on the oxidative stability of the dispersed phase was investigated. Results indicated that mayonnaise is prone to lipid oxidation during storage under refrigerator conditions. The type of vegetable used for mayonnaise reformulation was critical in inhibiting oxidation and followed the order beetroot > carrot ≈ onion with respect to antioxidant capacity. Broccoli induced a pro-oxidant effect and the rate of oxidation by the end of the storage period was 42 times higher compared with the control. The addition of beetroot, either fresh or freeze-dried, improved the oxidative stability of mayonnaise significantly. The process of freeze-drying affected adversely the ability of vegetables to decrease oil oxidation of the emulsions. This may reflect loss of important natural antioxidants during the drying procedure.

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Antioxidative effect of purple corn extracts during storage of mayonnaise

Cited by 69 publications

References 23 publications

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability

Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

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