Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

Vasileios Raikos*, Madalina Neacsu, Philip Morrice, Garry G. Duthie

*Corresponding author for this work

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Mayonnaise was supplemented with vegetables (5 % w/w) and the effect of storage time at 4 °C on the oxidative stability of the dispersed phase was investigated. Results indicated that mayonnaise is prone to lipid oxidation during storage under refrigerator conditions. The type of vegetable used for mayonnaise reformulation was critical in inhibiting oxidation and followed the order beetroot > carrot ≈ onion with respect to antioxidant capacity. Broccoli induced a pro-oxidant effect and the rate of oxidation by the end of the storage period was 42 times higher compared with the control. The addition of beetroot, either fresh or freeze-dried, improved the oxidative stability of mayonnaise significantly. The process of freeze-drying affected adversely the ability of vegetables to decrease oil oxidation of the emulsions. This may reflect loss of important natural antioxidants during the drying procedure.

Original languageEnglish
Pages (from-to)7914-7923
Number of pages10
JournalJournal of Food Science and Technology
Volume52
Issue number12
Early online date13 Jun 2015
DOIs
Publication statusPublished - Dec 2015

Fingerprint

dried vegetables
mayonnaise
Vegetables
vegetables
oxidation
beets
oxidative stability
Antioxidants
storage time
Daucus carota
Onions
Freeze Drying
Brassica
Emulsions
antioxidants
refrigerators
Reactive Oxygen Species
Oils
freeze drying
broccoli

Keywords

  • antioxidant
  • carotenoids
  • freeze-drying
  • mayonnaise
  • storage
  • vegetable

ASJC Scopus subject areas

  • Food Science

Cite this

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title = "Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise",
abstract = "Mayonnaise was supplemented with vegetables (5 {\%} w/w) and the effect of storage time at 4 °C on the oxidative stability of the dispersed phase was investigated. Results indicated that mayonnaise is prone to lipid oxidation during storage under refrigerator conditions. The type of vegetable used for mayonnaise reformulation was critical in inhibiting oxidation and followed the order beetroot > carrot ≈ onion with respect to antioxidant capacity. Broccoli induced a pro-oxidant effect and the rate of oxidation by the end of the storage period was 42 times higher compared with the control. The addition of beetroot, either fresh or freeze-dried, improved the oxidative stability of mayonnaise significantly. The process of freeze-drying affected adversely the ability of vegetables to decrease oil oxidation of the emulsions. This may reflect loss of important natural antioxidants during the drying procedure.",
keywords = "antioxidant, carotenoids, freeze-drying, mayonnaise, storage, vegetable",
author = "Vasileios Raikos and Madalina Neacsu and Philip Morrice and Duthie, {Garry G.}",
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AU - Raikos, Vasileios

AU - Neacsu, Madalina

AU - Morrice, Philip

AU - Duthie, Garry G.

N1 - Acknowledgments This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).

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N2 - Mayonnaise was supplemented with vegetables (5 % w/w) and the effect of storage time at 4 °C on the oxidative stability of the dispersed phase was investigated. Results indicated that mayonnaise is prone to lipid oxidation during storage under refrigerator conditions. The type of vegetable used for mayonnaise reformulation was critical in inhibiting oxidation and followed the order beetroot > carrot ≈ onion with respect to antioxidant capacity. Broccoli induced a pro-oxidant effect and the rate of oxidation by the end of the storage period was 42 times higher compared with the control. The addition of beetroot, either fresh or freeze-dried, improved the oxidative stability of mayonnaise significantly. The process of freeze-drying affected adversely the ability of vegetables to decrease oil oxidation of the emulsions. This may reflect loss of important natural antioxidants during the drying procedure.

AB - Mayonnaise was supplemented with vegetables (5 % w/w) and the effect of storage time at 4 °C on the oxidative stability of the dispersed phase was investigated. Results indicated that mayonnaise is prone to lipid oxidation during storage under refrigerator conditions. The type of vegetable used for mayonnaise reformulation was critical in inhibiting oxidation and followed the order beetroot > carrot ≈ onion with respect to antioxidant capacity. Broccoli induced a pro-oxidant effect and the rate of oxidation by the end of the storage period was 42 times higher compared with the control. The addition of beetroot, either fresh or freeze-dried, improved the oxidative stability of mayonnaise significantly. The process of freeze-drying affected adversely the ability of vegetables to decrease oil oxidation of the emulsions. This may reflect loss of important natural antioxidants during the drying procedure.

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