Scientific journal

60 2021

Journal of Food and Nutrition Research
Summary No. 2 / 2021

Nour, V.
Oxidative stability, physico-chemical and sensory properties of mayonnaise enriched with carotenoids from sea buckthorn pomace during refrigerated storage
Journal of Food and Nutrition Research, 60, 2021, No. 2, s. 168-177

Violeta Nour, Department of Horticulture and Food Science, University of Craiova, 13 A. I. Cuza Street, 200585 Craiova, Romania. E-mail: vionor@yahoo.com; tel: +40722791987

Received 1 February 2021; 1st revised 6 May 2021; accepted 14 June 2021; published online 21 June 2021.

Summary: Sea buckthorn (Hippophae rhamnoides) pomace, a by-product from the juice industry, is a promising source of nutritional and bioactive compounds that could be used as an ingredient of functional food. In this research, sea buckthorn by-products were used as a source of carotenoids and other lipophilic bioactive compounds to be incorporated in mayonnaise through direct extraction in the oil used in the manufacture of mayonnaise. Effects of sunflower oil enrichment after extraction of 50 g·l-1 and 100 g·l-1 dried sea buckthron pomace (DSB) on oxidative stability and sensory properties of mayonnaise during a 28 days storage at 4 °C were investigated and compared with addition of 1 g·l-1 butylated hydroxytoluene (BHT) and control. Titratable acidity, Hunter colour values, peroxide values (PV), thiobarbituric acid reactive substances (TBARS) and sensory attributes were determined in mayonnaise samples immediately after preparation and after 14 and 28 days of storage. Samples enriched with carotenoids from 50 g·l-1 DSB had significantly (p < 0.05) lower PV and TBARS values as compared to control samples and recorded the highest scores for all sensory attributes as well as overall acceptability throughout the storage period. However, extraction from 100 g·l-1 DSB negatively affected the physico-chemical and sensory characteristics of mayonnaise during storage.

Keywords: sea buckthorn pomace; oil; extraction; mayonnaise; colour; lipid oxidation

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