AO-06: Assessment of the antioxidant potential, physicochemical stabilities, and sensory Analysis of mayonnaise enriched with algae (Ulva lactuca) phenolic extracts

Abstract

Subject description: The seaweed extracts, abundant in compounds with well-documented antioxidant properties, are increasingly utilized as natural food additives in the food production industry. Objectives: This investigation focuses on the potential uses of algae phenolic extracts as natural additives in mayonnaise formulation after 15, 30, and 45 days of storage period. Methods: Physicochemical analysis was conducted on the prepared mayonnaise, and the content of total phenolics and flavonoids was assessed. Additionally, the free radical scavenging activity (DPPH) and ferric reducing power (FRP) were evaluated. All these parameters were measured at intervals of 15, 30, and 45 days during the storage period. Results and discussion: The results show that incorporating seaweed phenolic extracts in mayonnaise production yields a product with good physicochemical quality for a limited duration (45 days of storage). The values of moisture content, pH, and acidity are consistent with standard mayonnaise, ranging from 4.80±0.06 to 7.08±0.09 for pH and from 0.134±0.003 to 1.286±0.03 for acidity. There were variations in these values during storage. Additionally, the mayonnaise enriched with algae phenolic extracts exhibited high levels of phenolics (107.04 mg GAE/100g) and flavonoids (25/225 mg QE/100g) content with strong antioxidant activity, (70.674% for DPPH and 125.709 mg AAE/100g for FRP). After 45 days of storage, there was a significant decrease in phenolic compounds and antioxidant activity for the three types of mayonnaise prepared (with natural additives, synthetic additives, and without additives). Regarding sensory analysis, color, odor, and texture significantly influenced the overall acceptability of mayonnaises. Even after 45 days of storage, the mayonnaise enriched with seaweed extract maintained their color, odor, and overall acceptability at a moderate level. Conclusion: The addition of algae to food products not only enhances the quality but also increases their nutritional properties. As a result, the natural additives investigated in this study were derived using an environmentally friendly and safe aqueous extraction process