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.