Beetroot By-Product as a Functional Ingredient for Obtaining Value-Added Mayonnaise

Abstract

Beetroot peel is a by-product obtained during the processing of beetroots and is an essential source of bioactive substances beneficial to health. This study used antioxidant-rich beetroot peels powder (BPP) in different concentrations (1.5, 3, 5, and 7%) to obtain value-added mayonnaise. The impact of BPP on the phytochemical composition, sensory characteristics, viscosity, color, and textural properties of the mayonnaises were also investigated. The BPP was characterized by a high betalain content (1.18 ± 0.03 mg/g DW) and rich polyphenolic content (225.36 ± 1.97 mg GAE/g DW) and showed high antioxidant activity. The purple-red colored powders added to the mayonnaise allowed a significant increase in total phenolic content and the antioxidant activity of purple-red colored powders added to the mayonnaise. The total color difference ΔE value in the mayonnaise samples increased with extract concentration. The instrumental texture analysis findings revealed that BPP addition to the mayonnaise increased the firmness, adhesiveness, and cohesiveness and improved the samples’ chewiness. The viscosity of mayonnaise was also significantly improved. The inclusion of BPP improved the color, according to sensory evaluation and overall acceptability of the mayonnaise formulation. The results give a novel formulation and technological insights into the influence of BPP-powder enrichment on the physical, sensory, and textural qualities of mayonnaise. BPP could be employed as a natural ingredient in several value-added emulsions, including sauces, mayonnaise, dressings, and creams.

Exploring the influence of sweet potato powder on the physicochemical characteristics, oxidative potential and sensory perception of mayonnaise

“…Colour scores of mayonnaise samples were analysed following the methodology described by Lazăr et al . (2022) using a Minolta colorimeter CR‐300 (Konica Minolta Business Technologies, Inc., Germany). The colour scores were obtained in L * (lightness), a * (redness/greenness) and b * (yellowness/blueness) according to the CIELAB scale.…”

“…Functional ingredients, such as natural extracts and powders, are recognised to enhance oxidative stability and provide a better and healthier substitute for debated synthetic antioxidants (Flamminii et al ., 2020). Previous work has been performed on the supplementation of mayonnaise with pea pod powder (Rudra et al ., 2020), watermelon rind flour (Evanuarini et al ., 2021), apple peel flour (Evanuarini & Susilo, 2021), beetroot peel powder (Lazăr et al ., 2022), pistachio peel powder with melon seed by‐products (Rahman, 2022) and other vegetable‐based proteins (Cabrita et al ., 2023).…”

Extraction of Phytochemicals from Beetroot Pomace and Formulation of Phytochemical Enriched Functional Yogurt

“…However, in this study the addition of 2% BPE revealed the relatively high acceptable sensory scores. Beetroot peel powder was also reported in the formulation of functional mayonnaise with improved physical, sensory and textural attributes (Lazăr et al, 2022).…”

Physicochemical, Micronutrient and Fatty Acid Compositions of Some Selected Mayonnaise Samples in Nsukka, Nigeria

“…The mayonnaise is prepared by combining vinegar as the dispersion phase, vegetable oil as the dispersed phase, and egg yolk, which serves as an emulsi er (Nidhal et al, 2022). One of the most widely used and favored condiments for enhancing avor and taste is mayonnaise (Lazar et al, 2022). Due to its structure and composition, mayonnaise-a commonly used food product used as condiment for various types of cuisine-is extremely vulnerable to microbiological and chemical deterioration.…”