Storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise
Tocotrienol, a well-known antioxidant, was encapsulated within microcapsule for application in mayonnaise to determine the storage stability and sensory evaluation. Tocotrienol-rich fraction (TRF) nanoemulsion was first prepared by treated pea protein isolate-flaxseed gum complex, which was then spr...
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121070/ http://psasir.upm.edu.my/id/eprint/121070/1/121070.pdf |
| _version_ | 1848868288581337088 |
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| author | Teow, Shuh June Choy, Hew Weng Khor, Yih Phing Tan, Tai Boon Mat Yusoff, Masni Gholivand, Somayeh Tan, Chin Ping |
| author_facet | Teow, Shuh June Choy, Hew Weng Khor, Yih Phing Tan, Tai Boon Mat Yusoff, Masni Gholivand, Somayeh Tan, Chin Ping |
| author_sort | Teow, Shuh June |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Tocotrienol, a well-known antioxidant, was encapsulated within microcapsule for application in mayonnaise to determine the storage stability and sensory evaluation. Tocotrienol-rich fraction (TRF) nanoemulsion was first prepared by treated pea protein isolate-flaxseed gum complex, which was then spray dried into microcapsule using maltodextrin-starch sodium octenyl succinate. The present work aimed to determine the physico-chemical, oxidative, and sensory properties of TRF-fortified mayonnaises. Firstly, the control (C-Mayo) and TRF-fortified mayonnaise produced from microcapsule (M-mayo) and bulk oil (O-mayo) were stored at 4°C for four weeks. M-mayo was stable against storage due to low increments of lightness (1.19%), redness (7.50%), yellowness (9.11%), firmness (44.82%), consistency (63.22%), and viscosity (21.29%) as compared to C-mayo and O-mayo. In week 4, M-mayo showed a significantly lower peroxide value (2.66 mq/kg) compared to O-mayo (8.62 mq/kg). After storage, the degradation of tocopherol and tocotrienol isomers was lower in M-mayo (ranging from 11.86 to 30.76%) than in O-mayo (ranging from 22.23 to 34.15%). β-tocotrienol was the most unstable isomer in both types of mayonnaises during storage. In sensory evaluation, M-mayo obtained the highest rating for colour (7.60), while other sensory attributes (aroma, taste, creaminess, sourness, and overall acceptability) obtained similar ratings (ranging from 6.45 to 7.29) with other samples. Overall, the results showed that mayonnaise fortified with TRF microcapsule was able to reduce oxidation, and enhance their nutritional properties without affecting the sensory properties. |
| first_indexed | 2025-11-15T14:50:01Z |
| format | Article |
| id | upm-121070 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:50:01Z |
| publishDate | 2025 |
| publisher | Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1210702025-10-24T03:24:21Z http://psasir.upm.edu.my/id/eprint/121070/ Storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise Teow, Shuh June Choy, Hew Weng Khor, Yih Phing Tan, Tai Boon Mat Yusoff, Masni Gholivand, Somayeh Tan, Chin Ping Tocotrienol, a well-known antioxidant, was encapsulated within microcapsule for application in mayonnaise to determine the storage stability and sensory evaluation. Tocotrienol-rich fraction (TRF) nanoemulsion was first prepared by treated pea protein isolate-flaxseed gum complex, which was then spray dried into microcapsule using maltodextrin-starch sodium octenyl succinate. The present work aimed to determine the physico-chemical, oxidative, and sensory properties of TRF-fortified mayonnaises. Firstly, the control (C-Mayo) and TRF-fortified mayonnaise produced from microcapsule (M-mayo) and bulk oil (O-mayo) were stored at 4°C for four weeks. M-mayo was stable against storage due to low increments of lightness (1.19%), redness (7.50%), yellowness (9.11%), firmness (44.82%), consistency (63.22%), and viscosity (21.29%) as compared to C-mayo and O-mayo. In week 4, M-mayo showed a significantly lower peroxide value (2.66 mq/kg) compared to O-mayo (8.62 mq/kg). After storage, the degradation of tocopherol and tocotrienol isomers was lower in M-mayo (ranging from 11.86 to 30.76%) than in O-mayo (ranging from 22.23 to 34.15%). β-tocotrienol was the most unstable isomer in both types of mayonnaises during storage. In sensory evaluation, M-mayo obtained the highest rating for colour (7.60), while other sensory attributes (aroma, taste, creaminess, sourness, and overall acceptability) obtained similar ratings (ranging from 6.45 to 7.29) with other samples. Overall, the results showed that mayonnaise fortified with TRF microcapsule was able to reduce oxidation, and enhance their nutritional properties without affecting the sensory properties. Universiti Putra Malaysia 2025 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/121070/1/121070.pdf Teow, Shuh June and Choy, Hew Weng and Khor, Yih Phing and Tan, Tai Boon and Mat Yusoff, Masni and Gholivand, Somayeh and Tan, Chin Ping (2025) Storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise. International Food Research Journal, 32 (1). pp. 41-52. ISSN 1985-4668; eISSN: 2231-7546 http://www.ifrj.upm.edu.my/32%20(01)%202025/03%20-%20IFRJ24292.R1.pdf 10.47836/ifrj.32.1.03 |
| spellingShingle | Teow, Shuh June Choy, Hew Weng Khor, Yih Phing Tan, Tai Boon Mat Yusoff, Masni Gholivand, Somayeh Tan, Chin Ping Storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise |
| title | Storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise |
| title_full | Storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise |
| title_fullStr | Storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise |
| title_full_unstemmed | Storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise |
| title_short | Storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise |
| title_sort | storage stability and sensory evaluation of tocotrienol-rich-fraction-fortified mayonnaise |
| url | http://psasir.upm.edu.my/id/eprint/121070/ http://psasir.upm.edu.my/id/eprint/121070/ http://psasir.upm.edu.my/id/eprint/121070/ http://psasir.upm.edu.my/id/eprint/121070/1/121070.pdf |