Physico-Chemical Characteristics, Sensory Attributes and Oxidative Stability of Soy Milk Mayonnaise Enriched in Carotenoids from Tomato By-Products

Abstract

In the present study, sunflower oil was used as the extracting solvent for carotenoids and other lipophylic compounds from tomato by-products at 2.5% and 5.0% (w/v) and the carotenoid-enriched oils were further used in the manufacturing of soy milk mayonnaise. An addition of basil essential oil at 0.05% (v/v) in the carotenoid-enriched mayonnaise was also investigated. Color parameters, pH, acid, and peroxide values, as well as lipid oxidation as measured by TBARS values were monitored in control and in supplemented mayonnaise samples during refrigerated storage for up to 8 weeks. The effect of enrichment on the sensory attributes of mayonnaises was also studied. The extraction of dry tomato by-products resulted in a significant increase in the total carotenoid content and antioxidant activity of the oils while their color changed significantly by increasing the redness and decreasing the lightness and yellowness. The use of carotenoid-enriched oils in the mayonnaise manufacture increased the oxidative stability of soy milk mayonnaise during storage and improved the flavor and the chromatic characteristics of mayonnaise compared to the control sample without significantly affecting its consistency and overall acceptability. The addition of basil essential oil (0.05% v/v) enhanced the oxidative stability and improved the sensory profile of the mayonnaise.