Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage

Abstract

Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, antioxidant activity and physicochemical properties during storage. The cocoa butter was extracted using a supercritical CO2 extraction (green technology) and added to the formulated salad dressing (containing different ratios of cocoa butter and soybean oil). The salad dressing with 30 % cocoa butter (the most stable emulsion) was selected for storage study at 4 and 30 °C. However, values of physicochemical parameters and mass fractions of phytosterols, total phenolic compounds (determined using Folin-Ciocalteu reagent) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) in the salad dressing with 30 % cocoa butter decreased during storage (from day 0 to 28) and increased with the temperature increase, probably due to the oxidation of oil. Thus, the most desirable storage temperature for salad dressing was 4 °C. An excellent stability of the salad dressing with 30 % cocoa butter at different storage temperatures for 28 days offers a potential application in food industries for production of salad dressing with cocoa butter enriched with phytosterols.

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

“…However, our results were lower than the ES values (81.8–88.2%) reported by Mohamad et al. ( 2019 ) who utilized cocoa butter as a stabilizer for salad dressings. According to Lozano‐Gendreau and Vélez‐Ruiz ( 2019 ), food emulsions and suspensions with high oil content (>50% w/w) may show lower values of EC and ES.…”

“…Similar findings have been reported by Perrechil et al (2010) for ES of commercial Italian salad dressings during 6 days of storage (50-65%). However, our results were lower than the ES values (81.8-88.2%) reported by Mohamad et al (2019) who utilized cocoa butter as a stabilizer for salad dressings. According to Lozano-Gendreau and Vélez-Ruiz (2019), food emulsions and suspensions with high oil content (>50% w/w) may show lower values of EC and ES.…”

Aronia Extracts in the Production of Confectionery Masses

“…During storage for 50 days, the pH values decreased in all samples: by 4.2% (control), by 4.5% (CMAE), and by 9.8% (CMAEP) (Table 4). Probably, this decrease can be influenced not only by the chemical composition of the aronia fruits, but also due to the oxidation of the lipids present in cocoa butter used in manufacturing confectionery masses [55,56].…”

Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches

“…A considerable body of research has found that the molecular structure of emulsifiers (Chen, Rao, et al., 2016 ; Chen, Qiu, et al., 2016 ), water contents (Kim et al., 2015 ), and emulsification equipment and methods (Lignel et al., 2017 ; Raviadaran et al., 2019 ) have a substantial influence on the physicochemical stability of W/O emulsions. Moreover, the stability of W/O emulsions during long‐term storage is not only affected by intrinsic properties but also by extrinsic factors such as temperature and light (Mohamad et al., 2019 ). In addition, the oxidative deterioration of W/O emulsions persists in the digestion process after the consumption by consumers.…”