Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Abstract

Background: Mayonnaise, a high-oil containing product, is susceptible to oxidation resulting in quality deterioration and the formation of undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors affecting lipid oxidation and ways of retarding oxidation in mayonnaise is essential in order to improve the shelf-life of mayonnaise. Scope and approach: This review presents up-to-date knowledge on the factors affecting lipid oxidation and strategies to retard lipid oxidation in mayonnaise, with an emphasis on natural antioxidants, and application to other similar emulsions. Eliminating possible factors, which will reduce the induction period and hasten rancidity, can increase the shelf life of mayonnaise but one of the most effective means of retarding lipid oxidation in mayonnaise is to incorporate antioxidants. Due to the negative effects and perceptions of synthetic antioxidants, there has been a growing interest in improving oxidative stability of food products with natural ingredients. Therefore, to provide a better base for food engineers to design an effective natural antioxidant system for mayonnaise, in this review the emphasis is given to using natural antioxidants in mayonnaise. Key findings and conclusion: Recent studies showed that incorporation of natural antioxidants in mayonnaise could increase its oxidative stability. However, natural antioxidants may exert a negative effect on sensory properties and further studies are needed to identify, quantify and overcome this problem. Manipulating the interfacial layer of the oil droplet also shows promise for retarding oxidation; however, there is a lack of literature addressing this area.

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

“…Lipid oxidation reactions are generally initiated at the interface between the oil and water, where the droplet surface hydrophobic nutraceutical molecules are easier to degrade when dispersed in nanoemulsions (Ghorbani Gorji et al., 2016). After 42 days of storage, no apparent flocculation or coalescence was observed in any sample tested.…”

“…Lipids, typically those with high degree of unsaturation, are susceptible to auto‐oxidation when dispersed in nanoemulsions due to increased surface area with reduced particle size (Yi et al., 2015). As a result, the lipophilic nutraceuticals carried in an oil‐in‐water system can deteriorate due to auto‐oxidation of the unsaturated fatty acids in the oil (Ghorbani Gorji, Smyth, Sharma, & Fitzgerald, 2016). Consistently, Liu, Gao, McClements, and Decker (2016) confirmed the positive correlation between lipid oxidation and the degradation of beta‐carotene in an emulsion.…”

Lipid Oxidation in Oil‐in‐Water Emulsions Rich in Omega‐3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants

“…Many studies have assessed oxidation of such systems and their protection by antioxidants . Nevertheless, to control these phenomena and offer safe and healthy products, studies should not only focus on the efficiency of the antioxidants but also a thorough understanding of the associated chemical mechanisms that occur when many compounds interact in food systems .…”

31P NMR assessment of the phosvitin‐iron complex in mayonnaise

“…A critical ingredient for physical stabilization of this emulsion is egg yolk, which has a high content of surface‐active phospholipids and proteins. The shelf life of mayonnaise is compromised by oxidation of the unsaturated fatty acids that ultimately generate rancid off‐flavours . The enhanced oxidation of unsaturated lipids in mayonnaise has been attributed to the pro‐oxidative catalytic role of iron .…”

“…An effective route to inhibit lipid oxidation in mayonnaise is the removal of iron from the Fe(III)‐phosvitin complex by adding a strong chelator such as ethylenediaminetetraacetic acid (EDTA), which has a higher binding strength to Fe(III), log K = 25, than phosvitin (log K = 18–21) . Other routes to inhibit lipid oxidation involve antioxidants that are hypothesized to either directly interact with the free‐radical process or inhibit the activity of pro‐oxidants …”