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Assessment of traditional mayonnaise enriched with Aurantiochytrium sp. extract

2018Conference object Open access
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dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorGarcia, Adriana
dc.contributor.authorPaulo, Maria
dc.contributor.authorCoutinho, Joana
dc.contributor.authorBaptista, Teresa
dc.contributor.authorBernardino, Susana M.
dc.contributor.authorTecelão, Carla
dc.contributor.authorGil, Maria M.
dc.contributor.authorLemos, Marco F.
dc.date.accessioned2019-10-21T14:31:28Z
dc.date.available2019-10-21T14:31:28Z
dc.date.issued2018
dc.descriptionThis study had the financial support by Research and Technological Development Incentive Program – Algavalue Project n.º 17680 – Valorização dos subprodutos do processo biotecnológico de produção de esqualeno e DHA pela microalga Aurantiochytrium sp – and the strategic project UID/MAR/04292/2013 granted to MARE.
dc.description.abstractMayonnaise, a food product widely consumed since the 1900s, traditionally prepared from a mixture of oil, egg yolk and vinegar, has a reduced shelf-life primarily due to lipid oxidation (Kwon et al., 2015). The addition of synthetic antioxidants like BHT (butylated hydroxytoluene), BHA (butylated hydroxyl anisole), and EDTA (ethylenediaminetetraacetic acid) has been used to control this problem (Gray, 1978). However, these synthetic antioxidants showed several disadvantages such as the easily decomposition at higher temperatures, and an increased health risk for chronic consumers (Martinez-Tome et al., 2001). Natural antioxidants, derived from marine algae, show great potential for improving oxidative stability, extending the shelf-life of stored food products with additional health-promoting benefits (Hermund et al., 2015). Since 2004, the DHA-rich oil derived from the microalgae Aurantiochytrium sp. has been recognized as safe, available for food use and for dietary supplements. In general, Aurantiochytrium sp. became a popular source of protein-rich biomass and of valuable compounds like pigments, antioxidants and essential fatty acids. The potential of heterotrophic microalgae Aurantiochytrium sp. as a source of functional ingredient applied in mayonnaise product has not been evaluated yet. The aim of this study was to evaluate the quality of mayonnaise enriched with Aurantiochytrium extract by colour (L*, a*, b*, and ºh), texture (hardness, adhesiveness, resilience, cohesion, springiness, gumminess, and chewiness) and antioxidant capacity (DPPH and total phenolics content). The mayonnaise without extract was used as control sample. Colour results indicated that the luminosity of mayonnaise enriched with extract increased and the a* and b* colour parameters decreased, promoting a colour enhancement. Also, with the addition of Aurantiochytrium extract, a decrease in all texture attributes obtained by TPA profile test, with exception of cohesion and springiness, was observed. A correlation between antioxidant activity and total phenolics content was denoted, in all samples. The high antioxidant capacity can be related to high radical scavenging activity, high total phenolic content, and high carotenoid content of the extract. This study demonstrates that Aurantiochytrium sp extracts have the potential to be used as a nutraceutical/functional ingredient in mayonnaise, a product widely consumed by different age groups.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinheiro J, Garcia A, Paulo M, Coutinho J, Baptista T, Bernardino SM, Tecelão C, Gil MM and Lemos MF (2019). Assessment of traditional mayonnaise enriched with Aurantiochytrium sp. extract. Front. Mar. Sci. Conference Abstract: IMMR'18 | International Meeting on Marine Research 2018. doi: 10.3389/conf.FMARS.2018.06.00099pt_PT
dc.identifier.doi10.3389/conf.FMARS.2018.06.00099
dc.identifier.urihttp://hdl.handle.net/10400.8/4224
dc.language.isoengpt_PT
dc.peerreviewednopt_PT
dc.relationMARE - Marine and Environmental Sciences Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAurantiochytrium sp.pt_PT
dc.subjectOil-in-water emulsionpt_PT
dc.subjectColourpt_PT
dc.subjectTexturept_PT
dc.subjectAntioxidant capacitypt_PT
dc.titleAssessment of traditional mayonnaise enriched with Aurantiochytrium sp. extractpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMARE - Marine and Environmental Sciences Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMAR%2F04292%2F2013/PT
oaire.citation.titleIMMR'18 | International Meeting on Marine Research 2018pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePinheiro
person.familyNameBaptista
person.familyNameBernardino
person.familyNameTecelão
person.familyNameGil
person.familyNameLemos
person.givenNameJoaquina
person.givenNameTeresa
person.givenNameSusana
person.givenNameCarla
person.givenNameMaria M
person.givenNameMarco
person.identifier556456
person.identifier996337
person.identifier.ciencia-idB113-2D80-406B
person.identifier.ciencia-idA61F-25C1-034A
person.identifier.ciencia-idE418-2945-9EB6
person.identifier.ciencia-id9B1D-4AC0-1B03
person.identifier.ciencia-id7313-A289-DF48
person.identifier.orcid0000-0001-9319-2651
person.identifier.orcid0000-0003-1168-7461
person.identifier.orcid0000-0001-9454-3281
person.identifier.orcid0000-0003-2423-0495
person.identifier.orcid0000-0002-8008-9839
person.identifier.orcid0000-0001-9887-1864
person.identifier.ridO-4858-2015
person.identifier.ridF-7951-2011
person.identifier.scopus-author-id25228814000
person.identifier.scopus-author-id14824775000
person.identifier.scopus-author-id7801371939
person.identifier.scopus-author-id12785024700
person.identifier.scopus-author-id7006042884
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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