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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۳، شماره ۵، صفحات ۲۱۳۰-۲۱۴۱
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عنوان انگلیسی Feasibility of Functional Mayonnaise Production and Increase Its Oxidative Stability by Adding Pistachio atlantica Fruit Powder Extract
چکیده انگلیسی مقاله A major concern about high-fat food emulsions like mayonnaise sauce is lipid oxidation. Resulting from the presence of high levels of unsaturated oils which can undergo oxidation reactions. Following the wide use of intrinsic bioactive ingredients to improve the quality and durability of foods, the application of phenolic compounds derived from plant sources as natural antioxidants has also been increased. In the present study, different levels of Pistacia Atlantica Fruit Powder Extract (PAFPE) as a natural substance containing antioxidant compounds were added to mayonnaise formulation and their effects on physicochemical properties (moisture content, pH, acidity, fat content, total phenol, color, and viscosity), sensory characteristics, as well as physical, thermal, and oxidative (peroxide and thiobarbituric acid values) stability of the product, were analyzed during storage of 90 days at 4±1 °C. According to the results, increasing the level of PAFPE in mayonnaise formulation significantly reduced moisture content, acidity, brightness, and redness and increased pH, yellowness, viscosity, and physical, thermal, and oxidative stability of the product. After 90 days of storage, the minimum and maximum levels of peroxide number (2.6 and 10.66 mEq O2/kg) and thiobarbituric acid value (0.24 and 0.346 mg MDA/kg) were respectively obtained for the control sample and PA4 sample. Although the addition of PAFPE reduced the color and appearance scores of the mayonnaise, the improvement of aroma, and taste, and no significant changes in texture score allowed the product to retain its acceptability. Hence, PAFPE can be included in mayonnaise formulation as an intrinsic antioxidant source.
کلیدواژه‌های انگلیسی مقاله Mayonnaise,Phenolic compounds,Thiobarbituric acid value,Viscosity,Wild pistachio
نویسندگان مقاله Azam Ayoubi |
Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, I.R. IRAN

Mohammad Balvardi |
Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, I.R. IRAN.

Niloofar Damghani |
Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, I.R. IRAN.

Farnaz Tavakoli |
Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, I.R. IRAN.

نشانی اینترنتی https://ijcce.ac.ir/article_709217_a0c4558edb64b62075a0f77a066218c5.pdf
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