Lipid oxidation in mayonnaise and the role of natural antioxidants: a review

Ghorbani Gorji, Sara, Smyth, Heather E., Sharma, Mary and Fitzgerald, Melissa (2016) Lipid oxidation in mayonnaise and the role of natural antioxidants: a review. Trends in Food Science and Technology, 56 88-102. doi:10.1016/j.tifs.2016.08.002

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Author Ghorbani Gorji, Sara
Smyth, Heather E.
Sharma, Mary
Fitzgerald, Melissa
Title Lipid oxidation in mayonnaise and the role of natural antioxidants: a review
Journal name Trends in Food Science and Technology   Check publisher's open access policy
ISSN 0924-2244
Publication date 2016-10-01
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1016/j.tifs.2016.08.002
Open Access Status File (Author Post-print)
Volume 56
Start page 88
End page 102
Total pages 15
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon Press
Collection year 2017
Language eng
Formatted abstract
Background: Mayonnaise, a high-oil containing product, is susceptible to oxidation resulting in quality deterioration and the formation of undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors affecting lipid oxidation and ways of retarding oxidation in mayonnaise is essential in order to improve the shelf-life of mayonnaise.

Scope and approach: This review presents up-to-date knowledge on the factors affecting lipid oxidation and strategies to retard lipid oxidation in mayonnaise, with an emphasis on natural antioxidants, and application to other similar emulsions. Eliminating possible factors, which will reduce the induction period and hasten rancidity, can increase the shelf life of mayonnaise but one of the most effective means of retarding lipid oxidation in mayonnaise is to incorporate antioxidants. Due to the negative effects and perceptions of synthetic antioxidants, there has been a growing interest in improving oxidative stability of food products with natural ingredients. Therefore, to provide a better base for food engineers to design an effective natural antioxidant system for mayonnaise, in this review the emphasis is given to using natural antioxidants in mayonnaise.

Key findings and conclusion: Recent studies showed that incorporation of natural antioxidants in mayonnaise could increase its oxidative stability. However, natural antioxidants may exert a negative effect on sensory properties and further studies are needed to identify, quantify and overcome this problem. Manipulating the interfacial layer of the oil droplet also shows promise for retarding oxidation; however, there is a lack of literature addressing this area.
Keyword Mayonnaise
Natural antioxidant
Oil auto-oxidation
Polar paradox
Sensory value
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
Queensland Alliance for Agriculture and Food Innovation
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Citation counts: TR Web of Science Citation Count  Cited 1 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 1 times in Scopus Article | Citations
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Created: Tue, 11 Oct 2016, 10:45:08 EST by System User on behalf of Learning and Research Services (UQ Library)