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

Abstract

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.

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient

“…Overall, beetroot was the most effective in reducing both TBARS and protein carbonyls. This apparent macronutrient-protective effect of beetroot when included in processed foods agrees with previous observations [5,6,7] and is likely due to the presence of betalains, particularly betacyanin [26]. In agreement with previous observations [5] tomato did not attenuate carbonyls.…”

“…Thus it appears that beetroot and broccoli can improve the shelf life of processed products. Interestingly, carrot and tomato breads showed shorter induction times than the control and these trends agree with previous studies showing negligible effects [6,7]. Similarly, Lee et al .…”

“…Compared to the plain bread the beetroot and broccoli breads demonstrated significantly longer induction times suggesting their addition prolonged shelf life. Beetroot had the greatest effect and this concurs with previous work showing that its addition to mayonnaise significantly improved induction times compared to other vegetables [7]. The same authors in another study using oil-in-water emulsions found that broccoli was the most efficient at increasing induction time [6].…”

“…In agreement, work from our group showed that adding vegetables to burgers and emulsions improved their oxidative stability and shelf life [5,6,7]. However, as antioxidants in vegetables are sensitive to food processing conditions their efficacy in processed food systems needs to be evaluated product-specifically.…”

Challenges and approaches for production of a healthy and functional mayonnaise sauce

“…In addition, interfacial oxidation is a critical issue about emulsified foods such as mayonnaise, because it affects the shelf life of the food (Calligaris, Manzocco, & Nicoli, ). Moreover, mayonnaise is at risk of lipid oxidation when kept at 4°C (Raikos, Neacsu, Morrice, & Duthie, ). Mayonnaise oxidative stability is largely affected by its ingredients and especially the kind of oil.…”