Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise

Abstract

The aim of this study was to evaluate the antioxidant activity, morphological, thermal, crystallinity, and flow characteristics of antioxidant-enriched microcrystalline cellulose obtained from the almond shell (AE-MCC-AS). The results indicated that AE-MCC-AS could be a natural food additive that exhibited good thermal stability, crystallinity, antioxidant, and flow characteristics. The antioxidant activity of AE-MCC-AS was determined based on the oxidative stability of mayonnaise during 56 days of storage at 25°C. The oxidative stability of the mayonnaise was monitored by measuring primary oxidation products (peroxide value), secondary oxidation products (TBARs value), and induction time (Rancimat method). According to the PV and TBARs results, AE-MCC-AS at the concentration of 0.6% showed better effect on preventing oil oxidation than BHT and α-tocopherol. Besides, the results revealed that AE-MCC-AS had a moderate impact on the sensory characteristics of mayonnaise. Practical applications Almond processing generates a large amount of almond residue consisting of shell and hull. The residue adversely affects the ecosystem since it is mostly burned for bakery production or disposed of in landfills as agro-industrial waste. It is beneficial to use the residue in food production and preservation technology for minimizing the adverse impact on the ecosystem. The residue is rich in lignocellulosic compounds and phenolic compounds. In this context, the binding of PE-AH to MCC-AS, a white, odorless, renewable, and biodegradable powder, could be an alternative method of obtaining natural food additive.