De Bruno Alessandra, Romeo Rosa, Gattuso Antonio, Piscopo Amalia, Poiana Marco
Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, 89124 Reggio Calabria, Italy.
Foods. 2021 Nov 3;10(11):2684. doi: 10.3390/foods10112684.
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 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).
这项工作旨在评估添加酚类提取物对纯素蛋黄酱氧化稳定性和品质的抗氧化作用。制备过程中使用了两种不同的抗氧化提取物，它们含有100毫克/升的羟基酪醇，由橄榄油厂废水获得。在对亲水性和亲脂性食品基质进行初步研究（已在其他研究中评估）之后，本研究结果有助于理解酚类提取物对乳化食品体系的富集作用。与对照样品相比，对功能化蛋黄酱样品在10℃下储存长达45天的微生物、理化、抗氧化、感官特性和氧化稳定性进行了监测。通过这项工作获得的结果表明，使用酚类提取物作为成分对蛋黄酱的化学性质具有积极影响，是有效的。添加提取物导致氧化稳定性增加，诱导期比对照样品更高（约24小时）（对照样品约12小时）。
