Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L<sup>−1</sup> of hydroxytyrosol and obtained by olive mill wastewater were u...

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Autores principales:	Alessandra De Bruno, Rosa Romeo, Antonio Gattuso, Amalia Piscopo, Marco Poiana
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	antioxidant activity mayonnaise olive mill wastewater oxidative stability phenolic extract Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/54afd866a76f41edbc92aa3b8b961578
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id	oai:doaj.org-article:54afd866a76f41edbc92aa3b8b961578
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spelling	oai:doaj.org-article:54afd866a76f41edbc92aa3b8b9615782021-11-25T17:34:08ZFunctionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector10.3390/foods101126842304-8158https://doaj.org/article/54afd866a76f41edbc92aa3b8b9615782021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2684https://doaj.org/toc/2304-8158This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L<sup>−1</sup> of hydroxytyrosol and obtained by olive mill wastewater were used in the preparation. After preliminary studies, already evaluated in other works, on hydrophilic and lipophilic food matrices, the results of this study could contribute to understanding the effects of the enrichment on emulsified food systems with phenolic extracts. The functionalized mayonnaise samples were monitored up to 45 days of storage at 10 °C in comparison with a control sample for microbiological, physicochemical, antioxidant, sensory properties and for oxidative stability. The results achieved through this work showed the efficacy of the use of phenolic extract as ingredients for its positive effect on chemical properties of mayonnaise. The adding extracts lead to the increase of oxidative stability with an induction period higher (about 24 h) than the control sample (about 12 h).Alessandra De BrunoRosa RomeoAntonio GattusoAmalia PiscopoMarco PoianaMDPI AGarticleantioxidant activitymayonnaiseolive mill wastewateroxidative stabilityphenolic extractChemical technologyTP1-1185ENFoods, Vol 10, Iss 2684, p 2684 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidant activity mayonnaise olive mill wastewater oxidative stability phenolic extract Chemical technology TP1-1185
spellingShingle	antioxidant activity mayonnaise olive mill wastewater oxidative stability phenolic extract Chemical technology TP1-1185 Alessandra De Bruno Rosa Romeo Antonio Gattuso Amalia Piscopo Marco Poiana Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector
description	This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L<sup>−1</sup> of hydroxytyrosol and obtained by olive mill wastewater were used in the preparation. After preliminary studies, already evaluated in other works, on hydrophilic and lipophilic food matrices, the results of this study could contribute to understanding the effects of the enrichment on emulsified food systems with phenolic extracts. The functionalized mayonnaise samples were monitored up to 45 days of storage at 10 °C in comparison with a control sample for microbiological, physicochemical, antioxidant, sensory properties and for oxidative stability. The results achieved through this work showed the efficacy of the use of phenolic extract as ingredients for its positive effect on chemical properties of mayonnaise. The adding extracts lead to the increase of oxidative stability with an induction period higher (about 24 h) than the control sample (about 12 h).
format	article
author	Alessandra De Bruno Rosa Romeo Antonio Gattuso Amalia Piscopo Marco Poiana
author_facet	Alessandra De Bruno Rosa Romeo Antonio Gattuso Amalia Piscopo Marco Poiana
author_sort	Alessandra De Bruno
title	Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector
title_short	Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector
title_full	Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector
title_fullStr	Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector
title_full_unstemmed	Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector
title_sort	functionalization of a vegan mayonnaise with high value ingredient derived from the agro-industrial sector
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/54afd866a76f41edbc92aa3b8b961578
work_keys_str_mv	AT alessandradebruno functionalizationofaveganmayonnaisewithhighvalueingredientderivedfromtheagroindustrialsector AT rosaromeo functionalizationofaveganmayonnaisewithhighvalueingredientderivedfromtheagroindustrialsector AT antoniogattuso functionalizationofaveganmayonnaisewithhighvalueingredientderivedfromtheagroindustrialsector AT amaliapiscopo functionalizationofaveganmayonnaisewithhighvalueingredientderivedfromtheagroindustrialsector AT marcopoiana functionalizationofaveganmayonnaisewithhighvalueingredientderivedfromtheagroindustrialsector
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Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

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