Storage stability of mayonnaise packaged in soy protein isolate films incorporated with mango kernel extract

Citation

Maryam Adilah, Z.a. and Jamilah, B. and Nur Hanani, Z.a. (2023) Storage stability of mayonnaise packaged in soy protein isolate films incorporated with mango kernel extract. Food Packaging and Shelf Life, 40. art. no. 101216. pp. 1-7. ISSN 2214-2894

Abstract

Antioxidant films based on soy protein isolate (SPI) and mango kernel extract (MKE) were developed to lower the lipid oxidation of mayonnaise. Mayonnaise packaged in control films (SPI only) and antioxidant films (SPI+MKE films) were stored for 6 weeks and the analyses were conducted on every 1-week interval. SPI+MKE films successfully slowed down the total oxidation value (TOTOX) of mayonnaise up to 65% relative to the control films. The lipid oxidation analyses such as peroxide value, TBARS and anisidine value recorded 30%, 37% and 38% lower lipid oxidation values for samples in SPI+MKE films as compared to control films. In this research, the active packaging successfully prolongs the shelf life of mayonnaise without additives by up to 14 days storage.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology Halal Products Research Institute
DOI Number:	https://doi.org/10.1016/j.fpsl.2023.101216
Publisher:	Elsevier
Keywords:	Mayonnaise; Mango kernel extract; Soy protein isolate; Active packaging; Antioxidant packaging; Climate action; Zero hunger
Depositing User:	Ms. Che Wa Zakaria
Date Deposited:	26 Sep 2024 08:30
Last Modified:	26 Sep 2024 08:30
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.fpsl.2023.101216
URI:	http://psasir.upm.edu.my/id/eprint/108757
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