Development of carotenoid‐rich mayonnaise using Carotino oil

Haniff, Muniraa; Yahaya, Siti Aisyah; Aziz, Nurul Shahirah; Mustapha, Wan Aida Wan; Sofian-Seng, Noor-Soffalina; Rahman, Hafeedza Abdul; Razali, Noorul Syuhada Mohd

doi:10.1111/jfpp.14688

Cited by 5 publications

(2 citation statements)

References 33 publications

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“…This accelerated oxidation test was established in prior research to simulate the effects of long-term storage at room temperature. Specifically, one day under accelerated test conditions is considered equivalent to one month of storage at room temperature [ 51 ].…”

Section: Methodsmentioning

confidence: 99%

Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils

Panagiotakopoulos,

Karantonis,

Kartelias

et al. 2023

Marine Drugs

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Background: The use of conventional astaxanthin extraction methods, typically involving organic solvents, leads to a heightened environmental impact. The aim of this study was to explore the potential use of environmentally friendly extraction solvents, such as vegetable oils, for recovering the shrimp by-product astaxanthin. Methods: Ultrasound-assisted extraction (UAE) in vegetable oils, including olive oil (OO), sunflower oil (SO), and flaxseed oil (FO), was employed to extract astaxanthin. The astaxanthin antioxidant activity was evaluated using an ABTS assay, and a mixture of gum Arabic and soy lecithin was used to form coacervates to produce astaxanthin encapsulation. Results: A by-product–vegetable oil ratio of 1:60, extraction time of 210 min, 60% amplitude of the extraction process, and the use of OO as the extracting medium resulted in an astaxanthin yield of 235 ± 4.07 μg astaxanthin/g by-products. The astaxanthin encapsulation efficiency on day 0 and astaxanthin recovery on day 1 were recorded at 66.6 ± 2.7% and 94.4 ± 4.6%, respectively. Conclusions: The utilization of OO as an extraction solvent for astaxanthin from shrimp by-products in UAE represents a novel and promising approach to reducing the environmental impact of shrimp by-products. The effective astaxanthin encapsulation efficiency highlights its potential application in food industries.

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Section: Methodsmentioning

confidence: 99%

Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils

Panagiotakopoulos,

Karantonis,

Kartelias

et al. 2023

Marine Drugs

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“…Mayonnaise samples (60 g) were placed in 100 mL glass bottles and incubated at 60 °C in the oven (Haniff et al 2020). To conduct the accelerated oxidation test, each mayonnaise sample was tested at different time periods of 0, 24, and 72 hours.…”

Section: Accelarated Storage Of Mayonnaisementioning

confidence: 99%

Pumpkin Peel Valorization Using Green Extraction Technology to Obtain β-Carotene Fortified Mayonnaise

Güngör

Torun

2022

Waste Biomass Valor

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This study aimed to recover β-carotene from peels produced as a by-product during the industrial processing of pumpkins using a high-e ciency technology that produces no waste and is harmless to the environment. β-Carotene extraction from pumpkin peel was carried out by maceration and ultrasound-assisted technique, with sun ower oil instead of nhexane as an environment-friendly solvent. In uence of the lecithin:PGPR (polyglycerol polyricinoleate) ratio was studied for microemulsion solvent method on β-carotene extraction. Response Surface Methodoloy was used to optimize the parameters of each performed treatment. The produced sun ower oil was utilized to prepare mayonnaise. Sensory avor of the product, as well as the change in color and peroxide characteristics after rapid storage were also determined. Under optimal conditions, maceration with sun ower oil, maceration with n-hexane, ultrasound-assisted, and microemulsion solvent methods, extracted β-carotene levels were 99. 83, 125.75, 127.93, and 149.71 mg/100 g DM, respectively. Most e cient β-carotene extraction was obtained utilizing a microemulsion system with 0.098% lecithin and 1.902% PGPR as the solvent. Mayonnaise made with β-carotene-rich sun ower oil was well received in terms of sensory quality, with no negative changes in the product's unique features. β-Carotene enhanced mayonnaise was more resistant to oxidation during storage than the control mayonnaise as shown by the results of color and peroxide values. HighlightsThe extraction of β-carotene from pumpkin peel was investigated using green extraction solvents and techniques.RSM was used to optimize the β-carotene extraction conditions. Extraction e ciency was better in a microemulsion containing 0.098 % lecithin and 1.902 % PGPR as compared to sun ower oil.Using ultrasound, the maceration operation was made easier.Mayonnaise is made from sun ower oil that has been forti ed with β-carotene. Statement Of NoveltyThe creation of strategies to manufacture value-added products from food processing wastes is currently one of the most important research eld among various disciplines, particularly food and the environment. Waste evaluation can have a signi cant economic impact in addition to its environmental factors if a value-added product is developed. However, another point worth mentioning is that the technologies employed for waste evaluation in this study are harmless to human health and the environment. The goal of this research was to recover β-carotene from pumpkin peels, which are a process waste, and convert it to sun ower oil using maceration, ultrasound, and microemulsion solvent techniques. To the best of our knowledge, no comprehensive research has been done on the recovery of β-carotene from pumpkin peel using sun ower oil and microemulsion as green solvents.

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Lycopene and β‐carotene thermal degradation kinetics and colour‐antioxidant changes in gac (Momordica cochinchinensis) fruit aril paste

Syawalluddin,

Abdul Rahman,

Lim

et al. 2024

Int J of Food Sci Tech

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SummaryThis study investigated the impact of heating temperatures (70 °C to 90 °C for up to 14 h) on lycopene and β‐carotene degradation kinetics in gac aril paste. Carotenoids extracted via low‐volume hexane‐assisted ultrasonic extraction revealed a first‐order degradation pattern with high correlation coefficients (0.96–0.97). Lycopene degraded faster at 90 °C (k = 12.05 × 102 h−1) than at 70 °C (5.41 × 102 h−1), while β‐carotene displayed relatively slower degradation. Corresponding half‐life (t1/2) values for lycopene ranged from 5.75 to 12.81 h, while β‐carotene displayed values of 9.48–20.2 h. β‐carotene showed superior thermal stability compared to lycopene across all temperatures. Additionally, colour changes indicated decreased brightness with increasing temperature. The DPPH radical scavenging activity and FRAP values decreased during gac fruit heating. Overall, this study emphasises temperature‐induced declines in lycopene and β‐carotene levels in gac aril paste and offers insights into their degradation kinetics under thermal processing.

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Development of carotenoid‐rich mayonnaise using Carotino oil

Cited by 5 publications

References 33 publications

Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils

Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils

Pumpkin Peel Valorization Using Green Extraction Technology to Obtain β-Carotene Fortified Mayonnaise

Lycopene and β‐carotene thermal degradation kinetics and colour‐antioxidant changes in gac (Momordica cochinchinensis) fruit aril paste

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