Oxidation of cholesterol in mayonnaise during storage

Morales-Aizpurúa, Isabel Cristina; Tenuta-Filho, Alfredo

doi:10.1016/j.foodchem.2004.03.016

Cited by 20 publications

(8 citation statements)

References 27 publications

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“…They proposed that total formation of cholesterol oxides during 165 days was 20.3 µg/g at 4 °C and 30.2 µg/g at 25 °C. Hence, decreasing storage temperature could be a good way of supressing the oxidation of cholesterol in mayonnaise (Morales-Aizpurúa & Tenuta-Filho, 2005). Based on another study, light mayonnaise (40% oil), even those without fish oil, cannot be stored at 20 °C for 4 months because of significant lipid oxidation (Sørensen, Nielsen, Hyldig, & Jacobsen, 2010).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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

Gorji

Smyth

Sharma³

et al. 2016

Trends in Food Science & Technology

118

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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.

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Section: Accepted Manuscriptmentioning

confidence: 99%

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

Gorji

Smyth

Sharma³

et al. 2016

Trends in Food Science & Technology

118

View full text Add to dashboard Cite

show abstract

“…Some forms of food deterioration, such as the development of off-flavor, color and flavor changes, and nutritional losses, are caused by oxidation (Anklam et al, 1997;Morales-Aizpurua and Tenuta-Filho, 2005). To prevent oxidation in food products, several synthetic or natural antioxidants have been incorporated into the packaging film structure as an antioxidant packaging (Botterweck et al, 2000;Chen et al, 1992;Hamilton et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Characterization of an antioxidant polylactic acid (PLA) film prepared with α-tocopherol, BHT and polyethylene glycol using film cast extruder

Byun

Kim

Whiteside

2010

Journal of Food Engineering

273

136

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“…Antioxidants are released from packaging films by diffusion, and directly inhibit lipid rancidity on the food surface, especially in oxidation‐sensitive foods. Antioxidant packaging also has the potential to extend the shelf life of foods (Anklam and others 1997; Morales‐Aizpuruaand and Tenuta‐Filho 2005). …”

Section: Introductionmentioning

confidence: 99%