Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise
A comparative study on the antioxidant effect of clean rosemary extract (CL) and Ethylene diamine tetra acetic acid (EDTA) on lipid oxidation and colour stabilisation of high fat mayonnaise is demonstrated. A real time and accelerated shelf-life evaluation was conducted. The peroxide value (POV) of...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000410 |
| _version_ | 1797803893148614656 |
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| author | Priya Savani Abhilash Puthiyedath Ramesh Chandran K Sheril George Prasobh S Prasad Uday S Annapure |
| author_facet | Priya Savani Abhilash Puthiyedath Ramesh Chandran K Sheril George Prasobh S Prasad Uday S Annapure |
| author_sort | Priya Savani |
| collection | DOAJ |
| description | A comparative study on the antioxidant effect of clean rosemary extract (CL) and Ethylene diamine tetra acetic acid (EDTA) on lipid oxidation and colour stabilisation of high fat mayonnaise is demonstrated. A real time and accelerated shelf-life evaluation was conducted. The peroxide value (POV) of the mayonnaise containing 0.0075% w/w EDTA was 12.7 ± 0.5mEq Kg−1 after 120 days of storage, whereas the mayonnaise containing 0.19% w/w CL displayed a POV of 9.56±0.2mEq Kg−1. Mayonnaise with 0.0075% w/w EDTA exhibited 90.00±0.9 mg kg−1 hexanal, while mayonnaise with 0.19% w/w CL had a hexanal level of 21.40±0.21 mg kg−1 at the 150-day analysis in the accelerated study on hexanal content analysis. Colour change in mayonnaise was analysed by colour brightness indicative value. The values were 87.37 for mayonnaise containing CL and 83.92 for mayonnaise based on EDTA. Unlike conventional rosemary extract, the CL was not interfering the identity and sensitivity of the mayonnaise and upon shelf storage, the product showed higher overall acceptance compared to EDTA. Comparing the concentration of Clean Rosemary Extract, 0.19% dosage has given best results comparing 0.4% and 0.06% in analysing the peroxide value of the mayonnaise products at regular intervals during its storage duration of 120 days. |
| first_indexed | 2024-03-13T05:27:53Z |
| format | Article |
| id | doaj.art-e5b8b9dcdd30403fb3b547a4bd04f385 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-03-13T05:27:53Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-e5b8b9dcdd30403fb3b547a4bd04f3852023-06-15T04:57:47ZengElsevierApplied Food Research2772-50222023-06-0131100302Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in MayonnaisePriya Savani0Abhilash Puthiyedath1Ramesh Chandran K2Sheril George3Prasobh S Prasad4Uday S Annapure5Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Mumbai, IndiaMane Kancor Ingredients Private Ltd, Kerala, IndiaMane Kancor Ingredients Private Ltd, Kerala, IndiaMane Kancor Ingredients Private Ltd, Kerala, IndiaMane Kancor Ingredients Private Ltd, Kerala, IndiaDepartment of Food Engineering and Technology, Institute of Chemical Technology (ICT), Mumbai, India; Corresponding author.A comparative study on the antioxidant effect of clean rosemary extract (CL) and Ethylene diamine tetra acetic acid (EDTA) on lipid oxidation and colour stabilisation of high fat mayonnaise is demonstrated. A real time and accelerated shelf-life evaluation was conducted. The peroxide value (POV) of the mayonnaise containing 0.0075% w/w EDTA was 12.7 ± 0.5mEq Kg−1 after 120 days of storage, whereas the mayonnaise containing 0.19% w/w CL displayed a POV of 9.56±0.2mEq Kg−1. Mayonnaise with 0.0075% w/w EDTA exhibited 90.00±0.9 mg kg−1 hexanal, while mayonnaise with 0.19% w/w CL had a hexanal level of 21.40±0.21 mg kg−1 at the 150-day analysis in the accelerated study on hexanal content analysis. Colour change in mayonnaise was analysed by colour brightness indicative value. The values were 87.37 for mayonnaise containing CL and 83.92 for mayonnaise based on EDTA. Unlike conventional rosemary extract, the CL was not interfering the identity and sensitivity of the mayonnaise and upon shelf storage, the product showed higher overall acceptance compared to EDTA. Comparing the concentration of Clean Rosemary Extract, 0.19% dosage has given best results comparing 0.4% and 0.06% in analysing the peroxide value of the mayonnaise products at regular intervals during its storage duration of 120 days.http://www.sciencedirect.com/science/article/pii/S2772502223000410MayonnaiseEDTARosemarySensoryAntioxidant |
| spellingShingle | Priya Savani Abhilash Puthiyedath Ramesh Chandran K Sheril George Prasobh S Prasad Uday S Annapure Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise Applied Food Research Mayonnaise EDTA Rosemary Sensory Antioxidant |
| title | Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise |
| title_full | Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise |
| title_fullStr | Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise |
| title_full_unstemmed | Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise |
| title_short | Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise |
| title_sort | evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of edta in mayonnaise |
| topic | Mayonnaise EDTA Rosemary Sensory Antioxidant |
| url | http://www.sciencedirect.com/science/article/pii/S2772502223000410 |
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