Development of carotenoid-rich mayonnaise using Carotino oil
Muniraa Haniff
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorSiti Aisyah Yahaya
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorNurul Shahirah Aziz
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorWan Aida Wan Mustapha
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorNoor-Soffalina Sofian-Seng
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorHafeedza Abdul Rahman
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorNoorul Syuhada Mohd Razali
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorCorresponding Author
Seng Joe Lim
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Correspondence
Seng Joe Lim, Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM, Bangi, Selangor, Malaysia.
Email: [email protected]
Search for more papers by this authorMuniraa Haniff
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorSiti Aisyah Yahaya
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorNurul Shahirah Aziz
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorWan Aida Wan Mustapha
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorNoor-Soffalina Sofian-Seng
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorHafeedza Abdul Rahman
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorNoorul Syuhada Mohd Razali
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Search for more papers by this authorCorresponding Author
Seng Joe Lim
Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysia
Correspondence
Seng Joe Lim, Department of Food Sciences, Faculty Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM, Bangi, Selangor, Malaysia.
Email: [email protected]
Search for more papers by this authorAbstract
This study was conducted to produce innovative mayonnaise by Carotino oil and subsequently to determine its effect on the oxidative stability as well as sensory acceptance. Mayonnaise sample was formulated by (a) Carotino oil (MC), (b) mixture of palm oil and Carotino oil (MCS), and (c) palm oil (MS)—as control. The samples were then undergone accelerated oxidation test and analyzed for physical, chemical, and sensory attributes. The results show that accelerated oxidation treatment has reduced (p < .05) the color and viscosity of all mayonnaise. Chemical analysis for MC sample has the lowest iodine value (p < .05), high saponification value, low peroxide value, highest (p < .05) carotene content (ppm), and highest antioxidant activity (DPPH assay) (p < .05). Pearson correlation shows a significantly positive correlation between carotenoid content and antioxidant activity. Consumer test toward the mayonnaise samples showed good sensory results with only a significant difference in color attribute (p < .05).
Practical applications
The use of carotenoid-rich oil (Carotino oil) to replace fat in food products has its advantage, as it increases the oxidative stability of the products. This is due to the fact that carotenoids are natural antioxidants found in palm oil. Aside from that, it provides color distinction toward the new product. The development of carotenoid-rich mayonnaise in this work demonstrated the potential of such application.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
REFERENCES
- Adeyemi, K. D., Ebrahimi, M., Samsudin, A. A., Alimon, A. R., Karim, R., Karsani, S. A., & Sazili, A. Q. (2015). Influence of Carotino oil on in vitro rumen fermentation, metabolism and apparent biohydrogenation of fatty acids. Animal Science Journal, 86(3), 270–278.
- Ahmad Khorairi, A. N. S., Sofian-Seng, N.-S., Aziz, N. S., Farihan Kasim, K., & Mohd Razali, N. S. (2019). Kesan penambahan Gam Bendi (Abelmoschus esculentus) pada emulsi minyak dalam air. Malaysian Applied Biology, 48, 47–53.
- Ainie, K., Siew, W. L., Nor Aini, I., Mohtar, Y., Tang, T. S., & Nuzul, A. I. (2005). Methods of test for palm oil and palm oil products, determination of carotene content. In MPOB test methods (pp. 194–196). Kuala Lumpur: Malaysian Palm Oil Board.
- Akoh, C. C., & Min, D. B. (2008). Food lipids: Chemistry, nutrition, and biotechnology ( 3rd ed. New York, NY: Taylor & Francis.
10.1201/9781420046649 Google Scholar
- Ali, T. M., Waqar, S., Ali, S., Mehboob, S., & Hasnain, A. (2014). Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches. Starch—Stärke, 67(1–2), 183–190.
- Association of Official Analytical Chemists. (2000). Official methods of analysis of the association of official analytical chemists ( 17th ed.). Airlington, TX: AUthor.
- Aziz, N. S., Sofian-Seng, N.-S., Yusop, S. M., Kasim, K. F., & Mohd Razali, N. S. (2018). Functionality of okra Gum as a novel carbohydrate-based fat replacer in ice cream. Food Science and Technology Research, 24(3), 519–530. https://doi.org/10.3136/fstr.24.519
- Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT—Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
- Brewer, M. S. (2011). Natural antioxidants: Sources, compounds, mechanisms of action, and potential applications. Comprehensive Reviews in Food Science and Food Safety, 10(4), 221–247. https://doi.org/10.1111/j.1541-4337.2011.00156.x
- Brown, A. (2007). Understanding food: Principles and preparation. Belmont, CA: Thomson Wadsworth.
- Chakrabarty, M. M. (2003). Chemistry and technology of oils & fats. New Delhi, India: Allied Publishers Pvt Limited.
- Choo, Y. M., Ma, A. N., & Basiron, Y. (1993). Red palm oil: A potential source of dietary carotenes. Malaysian Oil Science and Technology, 2(1), 54–55.
- Depree, J. A., & Savage, G. P. (2001). Physical and flavour stability of mayonnaise. Trends in Food Science & Technology, 12(5–6), 157–163. https://doi.org/10.1016/S0924-2244(01)00079-6
- El-Missiry, M. A. (2012). Antioxidant enzyme. London, UK: IntechOpen.
10.5772/2895 Google Scholar
- Erickson, D. R. (2015). Practical handbook of soybean processing and utilization. Philadelphia, PA: Elsevier Science.
- Fialová, J., Chumchalová, J., Miková, K., & Hrůšová, I. (2008). Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces. Food Control, 19(7), 706–713. https://doi.org/10.1016/j.foodcont.2007.07.018
- Fife, B. (2017). The shocking truth about palm oil: How it affects your health and the environment. Scotts Valley, CA: CreateSpace Independent Publishing Platform.
- Frankel, E. N. (2014). Lipid oxidation. London, UK: Elsevier Science.
- Frankel, E. N., Huang, S. W., Aeschbach, R., & Prior, E. (1996). Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion. Journal of Agricultural and Food Chemistry, 44(1), 131–135.
- Ghorbani Gorji, S., Smyth, H. E., Sharma, M., & Fitzgerald, M. (2016). Lipid oxidation in mayonnaise and the role of natural antioxidants: A review. Trends in Food Science and Technology, 56, 88–102. https://doi.org/10.1016/j.tifs.2016.08.002
- Gunstone, F. (2004). Rapeseed and Canola oil: Production, processing, properties and uses. Hoboken, NJ: Blackwell.
- Gunstone, F. (2011). Vegetable oils in food technology: Composition, properties and uses. Oxford, UK: Wiley.
10.1002/9781444339925 Google Scholar
- Hasenhuettl, G. L., & Hartel, R. W. (2008). Food emulsifiers and their applications. New York, NY: Springer.
10.1007/978-0-387-75284-6 Google Scholar
- Haworth, J. E. (2003). Natural antioxidants review. In Proceedings of the 56th American Meat Science Association Reciprocal Meat Conference (pp. 95–98). Hoboken, NJ: Blackwell.
- Hekmat, S., & Haines, J. (2003). Comparison of the effects of Carotino and canola oils on the sensory properties of various foods. Nutrition Research, 23(9), 1211–1219. https://doi.org/10.1016/S0271-5317(03)00129-5
- Jacobsen, C., Xu, X., Skall Nielsen, N., & Timm-Heinrich, M. (2003). Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid. European Journal of Lipid Science and Technology, 105(8), 449–458. https://doi.org/10.1002/ejlt.200300796
- Kamaruzaman, N., Babji, A. S., Ismail, W. R. W., & Peng, F. S. (2015). Vitamin E contents and oxidative stability of red palm oils blended chicken nuggets during frozen storage. Malaysian Journal of Analytical Sciences, 19(1), 202–212.
- Kwon, H., Ko, J. H., & Shin, H.-S. (2015). Evaluation of antioxidant activity and oxidative stability of spice-added mayonnaise. Food Science and Biotechnology, 24(4), 1285–1292. https://doi.org/10.1007/s10068-015-0165-1
- Lawson, H. W. (2012). Standards for fats & oils. New York, NY: Springer US.
- Leonard, E. C., Perkins, E. G., & Cahn, A. (1999). Proceedings of the World Conference on Palm and Coconut Oils for the 21st Century: Sources, Processing, Applications, and Competition. Urbana, IL: AOCS Press.
- Li, C. Y., Kim, H. W., Li, H., Lee, D. C., & Rhee, H. I. (2014). Antioxidative effect of purple corn extracts during storage of mayonnaise. Food Chemistry, 152, 592–596. https://doi.org/10.1016/j.foodchem.2013.11.152
- Lim, S. J., Wan Aida, W. M., & Maskat, M. Y. (2014). Sebatian meruap, ciri-ciri fizikokimia dan penilaian sensori tiga jenis santan di pasaran Malaysia (Volatile compounds, physico-chemical characteristics and sensory evaluation of three types of coconut milk in Malaysian market). Sains Malaysiana, 43(5), 723–731.
- Malaysian Food Regulations (1985). Food Act 1983 Regulations. International Law Book Services. Kuala Lumpur: MDC Publisher.
- McClements, D. J. (2004). Food emulsions: Principles, practices, and techniques ( 2nd ed.) Boca Raton, FL: CRC Press.
10.1201/9781420039436 Google Scholar
- Meireles, M. A. A. (2008). Extracting bioactive compounds for food products: Theory and applications. Boca Raton, FL: CRC Press.
10.1201/9781420062397 Google Scholar
- Nagendran, B., Unnithan, U. R., Choo, Y. M., & Sundram, K. (2000). Characteristics of red palm oil, a carotene- and vitamin E-rich refined oil for food uses. Food and Nutrition Bulletin, 21(2), 189–194. https://doi.org/10.1177/156482650002100213
10.1177/156482650002100213 Google Scholar
- Nielsen, S. (2003). Food analysis. New York: Springer US.
- Nielsen, S. (2009). Chemical properties and characteristics of food. In N. S. Suzanne (Eds.), Food analysis (pp. 240–241). New York, NY: Springer Science & Business Media.
- O'Brien, R. D. (2008). Fats and oils: Formulating and processing for applications ( 3rd ed.) Boca Raton, FL: CRC Press.
10.1201/9781420061673 Google Scholar
- Odoom, W., & Edusei, V. O. (2015). Evaluation of saponification value, Iodine value and Insoluble impurities in coconut oils from Jomoro District in the Western Région of Ghana. Asian Journal of Agriculture and Food Sciences, 3(5), 494–499.
- Papadopoulos, K. N. (2008). Food chemistry research developments. New York, NY: Nova Science Publishers.
- Park, K. M., Lim, S. Y., Chung, M. S., Kang, D. H., Choi, Y. J., Lee, J. H., & Chang, P. S. (2010). Effect of 1-monocaprin addition on the emulsion stability and the storage stability of mayonnaise. Food Science and Biotechnology, 19, 1227–1232. https://doi.org/10.1007/s10068-010-0175-y
- Pomeranz, Y., & Meloan, C. E. (2000). Food analysis: Theory and practice. New York, NY: Springer US.
- Potter, N. N. (2013). Food science. New York, NY: Springer Science.
- Preedy, V. R. (2014). Processing and impact on active components in food. Cambridge, MA: Academic Press.
- Rabeta, M. S., & Lin, S. P. (2015). Effects of different drying methods on the antioxidant activities of leaves and berries of Cayratia trifolia. Sains Malaysiana, 44(2), 275–280. https://doi.org/10.17576/jsm-2015-4402-16
- Rahmawati, D., Andarwulan, N., & Lioe, H. N. (2015). Development of taste and aroma attributes for mayonnaise by quantitative descriptive analysis. Mutu Pangan, 2(2), 80–87.
- Raikos, V., McDonagh, A., Ranawana, V., & Duthie, G. (2016). Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes. Food Science and Human Wellness, 5(4), 191–198.
10.1016/j.fshw.2016.10.002 Google Scholar
- Ramyasivaselvi, M., Kowsalya, S., Ramalingam, S., & Ramanathan, M. (2011). Nutraceutical potentials of Carotino oil and its effect on blood glucose and antioxidant enzymes in streptozotocin induced diabetic rats. Journal of Agricultural Science and Technology A, 1(11), 1079–1088.
10.17265/2161-6256/2011.11A.019 Google Scholar
- Sahin, S., & Sumnu, S. G. (2007). Physical properties of foods. New York, NY: Springer.
- Santas, J., Almajano, M. P., & Carbó, R. (2010). Onion A natural alternative to artificial food preservatives. Agro Food Industry Hi-Tech, 21(5), 44–46.
- Shabbir, M. A., Iftikhar, F., Khan, M. R., Murtaza, M. A., Saeed, M., Mahmood, S., & Siraj, N. (2015). Effect of sesame sprouts powder on the quality and oxidative stability of Mayonnaise. Journal of Food and Nutrition Research, 3(3), 138–145.
- Shahidi, F. (1997). Natural antioxidants: Chemistry, health effects, and applications. Champaign, IL: The American Oil Chemists Society.
- Sofian-Seng, N.-S., Golding, M., Goh, K., Janssen, P., & Lee, S. J. (2017). In situ enzymatic synthesis of polar lipid emulsifiers in the preparation and stabilisation of aerated food emulsions. Food Biophysics, 12(3), 323–338. https://doi.org/10.1007/s11483-017-9488-1
- Song, Y. S. (1990). Microstructural changes of mayonnaise during storage. Korean Journal of Food Science and Technology, 22(3), 300–306.
- Sumnu, S. G., & Sahin, S. (2008). Advances in deep-fat frying of foods. Boca Raton, FL: CRC Press.
10.1201/9781420055597 Google Scholar
- Taub, I. A., & Singh, R. P. (1997). Food storage stability. Boca Raton, FL: CRC Press.
10.1201/9781420048988 Google Scholar
- Tortora, G. J., & Derrickson, B. H. (2008). Principles of anatomy and physiology. Hoboken, NJ: John Wiley & Sons.
- Tucker, B. W., & Pigott, G. M. (2003). Fish oils | Composition and properties. In B. Caballero P. Finglas & F. Toldra (Eds.), Encyclopedia of food sciences and nutrition ( 2nd ed., pp. 2495–2501). Cambridge, MA: Academic Press.
- Wąsowicz, E., Gramza, A., Heś, M., Jeleń, H. H., Korczak, J., Malecka, M., … Zawirska-Wojtasiak, R. (2004). Oxidation of lipids in food. Polish Journal of Food and Nutrition Sciences, 13(54), 87–100.
- Watson, R. R., & Preedy, V. R. (2012). Bioactive food as dietary interventions for cardiovascular disease: Bioactive foods in chronic disease states. Cambridge, MA: Academic Press.
- Wiley, V. C. H. (2017). Ullmann's food and feed, 3 volume set. Hoboken, NJ: John Wiley & Sons.
- Wong, D. W. S. (2017). Mechanism and theory in food chemistry ( 2nd ed.). Cham, Switzerland: Springer International.
- Yap, S. C., Choo, Y. M., Ooi, C. K., Ong, A. S., & Goh, S. H. (1991). Quantitative analysis of carotenes in the oil from different palm species. Elaeis, 3(2), 369–378.
