Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise

Effects on physical stability, texture and sensory attributes

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Abstract

The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960 watt for 7 min) was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180 °C for 90 min) and boiling (100 °C for 30 min). The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric (TBA) assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4 °C). Although no significant differences (p > 0.05) were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI) revealed that the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot. The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved with the addition of beetroot.
Original languageEnglish
Pages (from-to)191–198
Number of pages8
JournalFood Science and Human Wellness
Volume5
Issue number4
Early online date19 Oct 2016
DOIs
Publication statusPublished - 1 Dec 2016

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mayonnaise
Beta vulgaris
beets
sensory properties
texture
antioxidants
oxidative stability
betalains
roasting
boiling
sensory evaluation
polyphenols
storage time
oxidation
sampling
assays

Keywords

  • mayonnaise
  • beetroot
  • oxidative stability
  • texture
  • sensory analysis

Cite this

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title = "Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes",
abstract = "The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960 watt for 7 min) was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180 °C for 90 min) and boiling (100 °C for 30 min). The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric (TBA) assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4 °C). Although no significant differences (p > 0.05) were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI) revealed that the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot. The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved with the addition of beetroot.",
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author = "Vasileios Raikos and Angela McDonagh and Viren Ranawana and Garry Duthie",
note = "Acknowledgements Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Food Land & People).",
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AU - Raikos, Vasileios

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AU - Ranawana, Viren

AU - Duthie, Garry

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N2 - The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960 watt for 7 min) was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180 °C for 90 min) and boiling (100 °C for 30 min). The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric (TBA) assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4 °C). Although no significant differences (p > 0.05) were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI) revealed that the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot. The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved with the addition of beetroot.

AB - The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960 watt for 7 min) was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180 °C for 90 min) and boiling (100 °C for 30 min). The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric (TBA) assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4 °C). Although no significant differences (p > 0.05) were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI) revealed that the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot. The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved with the addition of beetroot.

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