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Food Science and Human Wellness 5 (2016) 191–198

Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise:

Effects on physical stability, texture and sensory attributes
Vassilios Raikos ∗ , Angela McDonagh, Viren Ranawana, Garry Duthie
Metabolic Health, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK
Received 27 June 2016; received in revised form 15 September 2016; accepted 8 October 2016
Available online 19 October 2016

Abstract
The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control
(mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the
antioxidants present. Microwaving (960 W for 7 min) was advantageous for preserving the betalain and polyphenol content of beetroot compared
to roasting (180 ◦ C for 90 min) and boiling (100 ◦ C for 30 min). The oxidative stability of mayonnaise samples was determined by Rancimat and
the thiobarbituric (TBA) assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of
a storage period of 4 weeks (4 ◦ C). Although no significant differences (P > 0.05) were detected between the mayonnaise samples containing
beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI) revealed that
the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot.
The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved
with the addition of beetroot.
© 2016 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND
license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Keywords: Mayonnaise; Beetroot; Oxidative stability; Texture; Sensory analysis

1. Introduction These oils are produced at low cost and are preferred for their
sensory properties and perceived texture of the final product.
Mayonnaise is one of the most widely appreciated condi- Although the nutritional value of vegetable oils is highly
ments added to various foods to improve the flavour and taste. appreciated mainly because of the high content of polyunsatu-
Typically, the ingredients used for mayonnaise formulation rated fatty acids (PUFA), their utilisation as food ingredient may
include egg, either as a whole or egg yolk, vinegar, water, spices be problematic due to increased susceptibility to rapid oxidative
and vegetable oil [1]. In the traditional recipe, the fat content deterioration [2,3]. Lipid oxidation is known to impair prod-
varies from 65% to 80% and commonly used oils for mayon- uct quality through the production of rancid odours, unpleasant
naise production are soyabeen, rapeseed, sunflower and corn. flavours and even compromise the safety of foods because of the
formation of harmful compounds [4]. Furthermore, the oxida-
tion process in multiphase food systems such as mayonnaise is
not solely dependent on fatty acid composition. Numerous other
∗ Corresponding author at: Rowett Institute of Nutrition and Health, University
factors include droplet and interfacial properties, the presence
of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, Scotland, UK. Fax: +44 1224
of antioxidants and/or pro-oxidants, ingredient partitioning and
438699.
E-mail address: [email protected] (V. Raikos). interactions and others are known to affect the oxidation process
Peer review under responsibility of Beijing Academy of Food Sciences. in food emulsions [5].
Numerous attempts have been made to develop healthier ver-
sions of mayonnaise and most of the efforts have focused on
reducing the considerably high fat content [6]. Lately there is an

http://dx.doi.org/10.1016/j.fshw.2016.10.002
2213-4530/© 2016 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/).
192 V. Raikos et al. / Food Science and Human Wellness 5 (2016) 191–198

increased public concern for food products formulated with non- 960 W for 7 min. Oven-baked samples were cooked at 180 ◦ C
natural, synthetic ingredients which are included in the recipe to for 90 min. Boiled samples were placed in boiling water for
perform different functionalities. In mayonnaise, the synthetic 30 min and drained. The cooked beetroot was allowed to cool,
antioxidant ethylene diamine tetraacetic acid (EDTA) is used to vacuum packed and stored at −17 ◦ C until required for emulsion
control the oxidation process and prevent rapid deterioration. preparation. Aliquots of the three types of cooked beetroot were
Despite the fact that synthetic antioxidants are cheap and effec- freeze-dried for 72 h using a HS−1 freeze drier (Frozen in Time
tive, they are not widely accepted by consumers and therefore Ltd., UK) and were ground into a fine powder with a Wahl James
the food industry is currently looking for potential natural alter- Martin spice grinder (Argos, UK) for determination of betalain,
natives. Plant materials rich in phenolic compounds and other polyphenol and total antioxidant content.
natural antioxidants have gained much attention because they
exhibit a wide range of activities such as antioxidative, antimi- 2.3. Extraction of polyphenols and betalains from beetroot
crobial, antimutagenic, and anti-inflammatory activities [7]. In powders and characterisation
particular, red beet is one of the most potent vegetables with
respect to antioxidant activity mainly due to the presence of beta- 1 g of the freeze dried beetroot powders were added to 20 mL
lains [8–11]. Betalains are water soluble, nitrogen containing of a 50% (v/v) ethanol solution and mixed (Spiramin 5, Denley
pigments, currently approved for food applications (colourants) Instruments Ltd., West Sussex, UK) for 30 min. Samples were
by the European Union and are labelled as E-162 [12]. Further- sonicated in a water bath for 30 min to enhance dissolution and
more, the inclusion of vegetables in composite food products centrifuged at 3000 × g for 10 min. The residue was re-extracted
such as mayonnaise can be cost-effective. Approximately 30% with fresh solvent following the same procedure and the extracts
of the vegetable production is not marketed simple because they were combined and stored at 4 ◦ C in a tube which was covered
do not meet the aesthetic criteria. However, poor organoleptic in aluminium foil.
properties of the harvested vegetables are not an exclusion crite-
rion for the formulation of processed products like mayonnaise.
2.3.1. Ferric reducing antioxidant power (FRAP)
In this way, misshapen or blemished but nutritious vegetables
The total amount of antioxidant present was assessed using
can be re-introduced into the food market as ingredients of pro-
the ferric reducing ability of plasma (FRAP) assay as described
cessed foods at a low cost and food waste can be reduced.
by Benzie and Strain [16]. The FRAP reagent was prepared by
Previous studies have indicated that beetroot, either raw or
mixing 25 mol/L of 300 mol/L acetate buffer, 2.5 mL of 20 mol/L
freeze-dried, may be successfully implemented in the mayon-
FeCl3 and 2.5 mL of 10 mol/L TPTZ (2,4,6-tripyridy-s-triazine)
naise recipe to replace synthetic antioxidants and prolong the
and warmed to 37 ◦ C before use. 30 ␮L aliquots of sample, Fe(II)
shelf-life [13]. The objective of this study was to determine the
standard or blank (dH2 O) were added to 900 ␮L of the FRAP
effect of different cooking methods on the antioxidant activity of
reagent and 90 ␮L of dH2 O. The absorbance of the solution was
beetroot in order to identify optimum processing conditions for
measured at 593 nm following incubation at 37 ◦ C for 4 min.
mayonnaise reformulation. Furthermore, the impact of beetroot
supplementation on the physical stability, textural and sensory
properties of the end product was also investigated. A commer- 2.3.2. Polyphenols
cially available mayonnaise product was used a reference for The amount of total soluble phenolics present in each sample
comparative purposes. was measured according to the Folin–Ciocalteu assay accord-
ing to the method of Singleton and Rossi [17]. 2.0 mL of
2. Materials and methods Folin–Ciocalteau solution was added to tubes containing 2 mL
of dH2 O and 0.2 mL of sample, standards and blank (dH2 O).
2.1. Materials The solutions were allowed to stand for a minimum of 30 s
and a maximum of 8 min before 2 mL of 7.5% sodium car-
Pasteurised spray dried whole egg powder was purchased bonate (Na2 CO3 ) were added. The solutions were vortexed and
from International Egg Products (Essex, UK). Commercial may- incubated for 60 min at room temperature. The absorbance of
onnaise (C2), fresh beetroot, organic rapeseed oil, vinegar and the samples was measured at 765 nm against the standards and
table salt were obtained the local supermarkets (Tesco, UK; Mor- blank.
risons, UK). Folin-Denis’ reagent, gallic acid, 2-thiobarbituric
acid and 1,1,3,3-tetramethoxypropane (TEP) were supplied by 2.3.3. Betalains
Sigma Aldrich (St. Louis, MO, USA). All reagents used were The concentration of betalains in the samples was
of analytical grade. determined using the spectrophotometric methods of Stintz-
ing et al. [18]. The absorbances of the betalains were
2.2. Beetroot preparation read at 538 nm for betacyanins and 480 nm for betaxan-
thins. The betalain content (BC) was calculated as BC
The leaves and most of the stalk were removed from the (mg/L) = [(A × DF × MW × 1000)/(e × l)], where A is the
beetroot. The beetroot was washed, dried and cooked using absorption, DF the dilution factor and l the pathlength (1 cm) of
three different methods: microwave (M), oven-baking (R) and the cuvette. For quantification of betacyanins and betaxanthins,
boiling (B). For microwaving, the beetroot was microwaved at the molecular weights (MW) and molar extinction coeffi-
 V. Raikos et al. / Food Science and Human Wellness 5 (2016) 191–198 193

cients (e) (MW = 550 g/mol; e = 60,000 L/mol cm in H2 O) and rescence detector wavelengths were set to 515 nm (excitation)
(MW = 308 g/mol; e = 48,000 L/mol cm in H2 O) were applied. and 546 nm (emission).

2.6. Turbiscan measurements

2.4. Mayonnaise preparation
The physical stability of mayonnaise samples was moni-
A mayonnaise recipe was developed that contained the fol-
tored using a Turbiscan MA2000 (Formulaction, Ramonville
lowing ingredients in weight ratio (w/w): rapeseed oil (70%),
St. Agne, France). The apparatus comprises of a detection head
egg powder (5%), water (20%), vinegar (3.5%) and salt (1.5%).
equipped with a near-infrared light source (880 nm) which scans
The recipe containing cooked beetroot was adjusted as follows:
the length of the sample, acquiring transmission and backscatter-
rapeseed oil (70%), egg powder (5%), water (16%), beetroot
ing data every 40 ␮m. Samples were weighed into a cylindrical
(5%), vinegar (3.5%) and salt (0.5%). A coarse emulsion was
borosilicate glass tube (25 mm inner diameter and 60 mm high)
initially formed by dissolving egg powder, sugar, salt and vine-
so that the sample and the vial weighed 40 g to ensure con-
gar in water. Mayonnaise was prepared by adding the oil to
sistency. Before being loaded into the Turbiscan the sample
the aqueous mixture at a steady rate and mixing the ingredients
was centrifuged at 50 × g for 10 min. The light source scanned
using a Morphy Richards hand blender at speed 1.5 (Argos, UK).
the sample at 5 min intervals from top to bottom and measured
After preparation, the physical stability of the mayonnaise was
the percentage of light backscattered or transmitted during 3 h
determined. The remainder was stored at 4 ◦ C for 4 weeks and
period at 30 ◦ C. The refractive indices used for particle size
sampling was performed at timed intervals.
calculation were 1.47 for the dispersed phase and 1.33 for the
continuous phase. The Turbiscan stability index (TSI) was cal-
2.5. Analysis of lipid oxidation products in dispersed phase culated according to backscattering changes that indicate the
particles aggregation and dynamic migration by Turbisoft 2.0.
2.5.1. Lipid extraction from mayonnaise
The oil phase was extracted using the method of Lagunes- 2.7. Viscosity
Galvez et al. with modifications [14]. Mayonnaise was gently
mixed and approximately 50 g were poured into polypropylene The viscosity of the samples was assessed using a rotational
centrifuge tubes. Samples were frozen at −70 ◦ C for 24 h and viscometer (Cole-Parmer Instrument Co., Ltd., London, UK).
thawed at room temperature to break the emulsion. The oil phase 100 g of the sample were weighed into a plastic beaker and
was collected, centrifuged at 2400 × g for 5 min and stored at refrigerated for 3.5 h. The probe (R7) rotated at a rate of 50 rpm.
−70 ◦ C for further analysis. The viscosity was recorded 10 s after the measurement began to
ensure the consistency of each measurement.
2.5.2. Rancimat analysis
2.8. Texture profile analysis
The oxidative stability of the emulsion samples was deter-
mined by using a 743 Rancimat device equipped with the
The textural properties of the emulsions were assessed using
743 Rancimat control and evaluation program (Metrohm Ltd.,
a CT3 Texture Analyser (Brookfield Engineering Laboratories,
Herisau, Switzerland) as described by Läubli and Bruttel with
Inc., USA) and a cylindrical mesh probe (TA-MP; Brookfield
minor modifications [15]. Three grams of samples (extracted oil)
Engineering). Data was recorded using Texture Pro CT V1.3
were added to the reaction tubes. Oxidative stability was deter-
Build 15 software. Following mayonnaise formation, 100 g of
mined by calculating the induction time of the samples exposed
the sample were weighed into a 100 mL plastic beaker. Using
to an air flow of 20 L/h at constant temperature (100 ◦ C). The
a compression test setting, the probe was lowered at 1 mm/s to
default value 1 ␮S/cm was used for evaluation sensitivity of the
a trigger value of 10 g. The equipment recorded the hardness,
induction time.
total work done, adhesiveness and adhesive force of the sample.

2.5.3. TBARS 2.9. Sensory analysis

Thiobarbituric acid reactive substances content in the protein
digests were quantified using reverse-phase high performance The acceptability of the reformulated mayonnaise was
liquid chromatography (RP-HPLC). Thiobarbituric acid (0.67% assessed by 17 untrained volunteers (students and staff) at
w/v) was added to the reaction mixture (150 extracted oil and the Human Nutrition Unit of Rowett Institute of Nutrition
4 mL dH2 O) before heating the samples for 30 min in a boiling & Health. A questionnaire was prepared to assess the sen-
water bath. Samples were allowed to cool and were centrifuged sory attributes of the mayonnaise. A 9-point Hedonic scale
at 1800 × g for 15 min. HPLC analysis was performed using a (1 = ‘dislike extremely’, 9 = ‘like extremely’) was used in part
Waters 2695 Separations Module (Waters Corporation, Milford, I of the questionnaire to evaluate taste, texture, odour, appear-
USA) equipped with a Waters 2475 fluorescence detector and a ance and aftertaste. Part II of the questionnaire assessed the
Luna® 5 ␮m C18 (2) 100 Å, 100 × 4.6 mm column. TBARS was oiliness, graininess, saltiness, thickness, spreadability, sticki-
determined with isocratic elution at a flow rate of 0.8 ml/min, ness, acidity and uniformity of the product using a 5-point scale
sample run was 15 min, injection volume was 20 ␮L, and fluo- (1 = ‘lowest’, 5 = ‘highest’). Samples were tasted in no particu-
194 V. Raikos et al. / Food Science and Human Wellness 5 (2016) 191–198

lar order and were blind coded with random two letter codes.
Water and crackers were served to rinse and eat between tasting
samples.

2.10. Statistical analysis

Data were averaged from at least n = 3 measurements made

on three different batches and results are presented as the mean
of measurements ± standard deviation. Statistical analysis was
conducted using a one-way analysis of variance (ANOVA) by
using Scheffe’s test at 5% significance level. An independent
t-test was applied to detect significant differences between two
samples (IBM SPSS statistics 22). Fig. 1. Effect of storage time at 4 ◦ C on the oxidative stability of mayonnaise
samples supplemented with processed beetroot as determined by the Ranci-
mat accelerated oxidation test. Different letters denote significant differences
3. Results and discussion between induction times (P < 0.05) on separate days.

3.1. Impact of processing on betalain content and degradation and color losses such as polyphenoloxidases and
antioxidant activity peroxidases [22,23]. On the other hand, betalains are relatively
stable over a pH range between 3 and 7, which makes them good
The betanin, indicaxanthin and polyphenol content of pro- candidates for applications to low acidity foods like mayonnaise
cessed beetroot in addition to in vitro antioxidant properties as [24].
characterised by FRAP are presented in Table 1. The betanin
content was significantly affected (P < 0.001) by the process-
3.2. Oxidative stability of mayonnaise supplemented with
ing methods and followed the order M > R > B. The same trend
processed beetroot
was observed for indicaxanthin with difference levels being
significant (P = 0.017) between M and B. Total polyphenol con-
The oxidative stability of the extracted lipid phase of may-
tent was similar for B and R samples but higher (P > 0.05) for
onnaise samples during storage at 4 ◦ C was determined by
M. In agreement with the levels of antioxidants found to be
Rancimat analysis and is presented in Fig. 1. Rancimat anal-
present in processed beetroot in this study, the in vitro antioxi-
ysis is an accelerated oxidation test which measures the time
dant potential of M beetroot was significantly higher (P < 0.001)
required by edible oils to form by-products of thermally-induced
compared to R and B samples. Betalain stability is affected
peroxidation. At day 1, the M sample had the longer induction
by a number of factors including pH, moisture content, light
period (15.88 ± 0.25 h) compared to all other samples including
and oxygen with temperature being the most important amongst
the commercial control (C2). After 28 days of storage, the induc-
them [19]. Recent studies demonstrated that the betalain con-
tion period of C1 was significantly reduced by 39.4% (P < 0.001)
tent is retained and in some cases even increased when red beet
and was significantly lower than the samples containing beetroot
is microwaved, whereas significant losses are observed when
(M, R and B) and C2. The induction period of the M sample was
samples are roasted or boiled [20]. Despite the fact that the
also significantly reduced by 33.8% (P < 0.001) but was not sig-
treatment conditions differed in relation to this study, present
nificantly lower than R, B or C2 at the end of the storage period.
and previous results suggest that mild thermal processing is
C2 was proven to be the most stable among the samples with
beneficial for betalain preservation. This is attributed to beta-
a reduction of 6.19% throughout the storage period followed
lain degradation by isomerisation, decarboxylation or cleavage
by B (6.60%). The lipid peroxidation process of the dispersed
during heat processing [21]. Furthermore, mild heating condi-
phase was followed by TBARS determination (Fig. 2). At day
tions may also confer protection against betalain degradation
1, C2 had higher TBARS values than C1, M and B and sig-
by inactivating endogenous enzymes responsible for pigment
nificantly higher compared to R (P = 0.023). In agreement with
the results obtained from Rancimat, TBARS formation was sig-
Table 1 nificantly high for C1 (93.9% increase, P < 0.001) during the
Betalain/polyphenol content and antioxidant properties of ethanolic extract of storage period. On the other hand, C2 was less susceptible to the
processed beetroot (±SD).
lipid peroxidation process as indicated by the TBARS increase
Betanin Indicaxanthin Polyphenols FRAP (mol/L) (33.7%). M (P = 0.028) and C2 (P = 0.005) had significantly
(mg/L) (mg/L) (␮g GAE/mL) lower TBARS compared to C1 at the end of the storage period.
M 337.9 ± 5.6a 182.9 ± 8.4a 399.6 ± 20.0a 6.9 ± 0.4a Overall, the addition of beetroot confers protection against
R 242.0 ± 0.4b 164.3 ± 9.4ac 278.4 ± 34.7a 5.0 ± 0.1b lipid peroxidation during storage. Both Rancimat and TBARS
B 221.3 ± 1.8c 122.4 ± 8.9c 279.6 ± 21.9a 4.8 ± 0.1b results indicate that mayonnaise samples supplemented with
a,b,c Means with different superscripts in the same column are significantly dif- beetroot demonstrate similar resistance to the oxidation process
ferent (P < 0.05). with C2. The interactions between hydroperoxides located at the
M (microwaved), R (roasted), B (boiled). droplet surface and transition metals from the continuous phase
 V. Raikos et al. / Food Science and Human Wellness 5 (2016) 191–198 195

Table 2
Texture profile analysis and viscosity of mayonnaise samples (±SD).
Hardness (g) Work done (mJ) Adhesive force (g) Adhesiveness (mJ) Viscosity (Pa s)

C1 35.0 ± 6.1a 10.4 ± 0.9a 36.7 ± 1.1a 13.7 ± 0.7a 17.9 ± 3.2a
M 76.3 ± 7.6b 22.6 ± 0.5b 69.7 ± 3.8b 23.8 ± 1.0b 27.5 ± 1.3b
R 56.3 ± 12.5ab 17.5 ± 3.7bc 49.0 ± 8.7a 17.7 ± 3.3a 21.1 ± 1.1ad
B 49.7 ± 2.1a 15.1 ± 0.6ac 48.7 ± 3.8a 17.9 ± 1.5a 24.7 ± 0.9bd
C2 44.3 ± 7.1a 12.0 ± 0.7a 41.0 ± 3.0a 13.6 ± 0.7a 10.5 ± 0.8c
a,b,c,d Means
with different superscripts in the same column are significantly different (P < 0.05).
C1 (control), M (microwaved), R (roasted), B (boiled), C2 (commercial control).

is considered the most common cause of oxidative instability in

aqueous colloidal systems [25,26]. Hence, metal chelators such
as EDTA are effective antioxidants in mayonnaise by prevent-
ing the metal-catalysed breakdown of newly-formed peroxides.
In addition, EDTA’s antioxidant effect is further enhanced in
low acidity foods due to the pH-triggered ionization of carboxy-
late groups which form complexes with metal ions [27]. In the
present study, the antioxidant effect in reformulated mayonnaise
with beetroot may be attributed to the water-soluble fractions of
betalains and phenolic substances. The efficacy of an antioxidant
in an oil-in-water emulsion is determined to a large extent by
its polarity, which in turn affects its partition into the different
phases [28]. In oil-in-water emulsions, non-polar antioxidants
Fig. 2. TBARS of mayonnaise samples supplemented with fresh vegetables as
are thought to be more effective because they are present in affected by storage time at 4 ◦ C. Different letters denote significant differences
higher concentrations in the oil phase [29]. However, high pro- between samples (P < 0.05) on separate days.
portions of polar antioxidants may also be localised at the droplet
interfacial layer of mayonnaise where they interact with egg yolk
constituents and perform their role as antioxidants [30]. A few the order C1 > B > C2 > M > R. Fig. 3B shows the BS% as a
different studies demonstrated the ability of polar antioxidants function of time for zone 1 and is indicative of droplet aggrega-
to protect oil-in-water emulsions from oxidation [31–33]. At the tion. According to the results C2 was the least affected sample
interface polar antioxidants may act either as free radical scav- by droplet aggregation phenomena followed by C1, M, B and
engers due to their hydrogen-donating ability or they can bind R. A comparison of the evolution of the particle size variation
to pro-oxidants thanks to their metal chelating activity [34]. (zone 1) is presented in Fig. 3C. The mean particle size of the
mayonnaise samples varied between 3.9 ␮m (C1) and 5.2 ␮m
(C2), which is in agreement with previous studies [37]. The par-
3.3. Effect of beetroot addition on physical and textural ticle size variation observed during the 3 h monitoring process
properties was relatively small (∼0.2 ␮m) for all samples and creaming
was identified as the major source of destabilization. Further-
Turbiscan analysis enables continuous monitoring of the more, the turbiscan stability index (TSI) was calculated for the
optical properties of emulsions and hence provides real-time mayonnaise samples. TSI is a parameter, which can be used for
information on destabilization phenomena. Fig. 3 shows the estimation of the emulsion stability and is obtained as the sum of
BS% profiles in the reference mode (BS = BSt − BS0 ) as all destabilization phenomena taking place during the monitor-
a function of the sample height (total height = 48 mm) for the ing process. High TSI values indicate decreased stability of the
control mayonnaise (C1). BS% is a parameter that is directly system. In the present study, the TSI values followed the order C1
dependent on the droplet’s mean diameter (D) and the droplet (0.70 ± 0.08), M (0.93 ± 0.21), B (0.97 ± 0.21), R (1.0 ± 0.08)
volume fraction (), i.e. BS = f (D, ) [35]. Thus, changes in the and C2 (1.10 ± 0.16). Turbiscan analysis suggests that the physi-
backscattering profile of the mayonnaise sample are related to cal stability of mayonnaise was not significantly affected by the
droplet size changes and migration processes. Droplet aggrega- addition of beetroot. On the contrary, C2 was more suscepti-
tion phenomena (coalescence/flocculation) are observed at the ble to destabilization phenomena manifested as creaming. The
middle of the tube (zone 1) whereas creaming phenomena (evi- addition of beetroot confers protection against particle migration
denced by a positive BS value) take place at the top of the tube thanks to the increased viscosity of the samples (Table 2). All
(zone 2). A decrease in BS% was observed at the bottom of the beetroot-containing samples were more viscous than C1, with M
tube along with a concomitant increase in BS% in the upper and B having significantly higher values, which might account
zone, due to the formation of a creaming layer [36]. Fig. 3A for their low TSI indices. C2 had the lowest viscosity of all sam-
is indicative of the creaming process as a function of time for ples but this was not reflected on the physical stability thanks to
zone 2. The peak thickness of the mayonnaise samples followed the presence of stabilisers (i.e. xanthan gum). The increased vis-
196 V. Raikos et al. / Food Science and Human Wellness 5 (2016) 191–198

Fig. 3. Changes in backscattering (BS) profiles: (A) creaming profiles as a function of time in zone 2 (particle migration), (B) %BS profiles as a function of time
in zone 1 (particle flocculation/coalescence), (C) oil globule diameter profiles as function of time in zone 1 (particle size variation). C1 (control), M (microwaved),
R (roasted), B (boiled), C2 (commercial control).

cosity of the beetroot-containing mayonnaise samples affected addition of beetroot. All the textural properties of M were signif-
all the textural parameters [38]. The properties measured provide icantly higher compared to C1. Most textural profile indicators
an indication of the force required to shear the mayonnaise with of C2 were also higher than C1, but not to a significant level
a spoon or knife (hardness), the energy required spooning the (P > 0.05). The exception was adhesiveness which was slightly
mayonnaise from the bottle or container (work done), the force lower for C2 and could be attributed to microstructural proper-
required overcoming the attractive forces between the mayon- ties and, in particular, to the bigger size of the fat globules in
naise and the surface of other materials (adhesive force) and the commercial mayonnaise, which led to a lower contact sur-
the energy required separating the mayonnaise from the spoon face area between droplets and, consequently, a lower degree of
or knife (adhesiveness). Hardness, work done, adhesive force interaction [39].
and adhesiveness of mayonnaise samples increased with the
 V. Raikos et al. / Food Science and Human Wellness 5 (2016) 191–198 197

Fig. 4. Comparative diagram of specific sensory attributes of the mayonnaise formulations. C1 (control), M (microwaved), R (roasted), B (boiled), C2 (commercial
control).
Table 3 was perceived as significantly more acidic (P = 0.040) and salty
Mean consumer acceptability scores of the mayonnaise formulations (±SD). (P = 0.022) compared to the sample with microwaved beetroot.
Taste Texture Odour Appearance Aftertaste These findings are attributed to formulation differences between
C1 5.9 ± 2.3a 6.7 ± 1.8a 6.2 ± 1.8a 7.2 ± 1.2a 5.2 ± 2.2a
the in situ samples and the commercially available mayonnaise
M 7.0 ± 1.5a 6.9 ± 1.5a 6.6 ± 1.6a 7.2 ± 1.8a 6.3 ± 1.9a and reflect the vinegar and salt levels respectively. The findings
R 6.5 ± 1.6a 6.3 ± 1.7a 6.3 ± 1.5a 6.5 ± 2.0a 6.1 ± 1.6a of the present study suggest that reformulation with beetroot
B 6.5 ± 1.8a 6.6 ± 1.6a 5.8 ± 1.5a 6.8 ± 1.8a 5.7 ± 1.8a powder had moderate impact on texture-specific sensory prop-
C2 6.3 ± 1.7a 7.5 ± 1.3a 5.7 ± 1.6a 6.8 ± 1.4a 5.6 ± 1.8a erties such as uniformity and graininess. Further work is required
a Means with the same superscripts in the same column are not significantly to improve the homogenisation process in order to incorporate
different (P > 0.05). beetroot in the recipe. On the other hand, the appearance and
C1 (control), M (microwaved), R (roasted), B (boiled), C2 (commercial control). granular nature of the beetroot mayonnaise had no significant
effect on the acceptability scores, suggesting that the reformu-
lated product can be exploited commercially [41].
3.4. Consumer acceptability evaluation of reformulated
mayonnaise
Conclusions
Mean consumer acceptability scores of the 5 mayonnaise
formulations are presented in Table 3. The non-specific sen- In conclusion, minimally processed beetroot can effectively
sory attributes examined (part I) were not significantly different protect mayonnaise from lipid oxidation during storage at 4 ◦ C
between samples and ranged from 5.18 to 7.53, which is for 28 days. TBARS and Rancimat results showed that the
equivalent to “neither like or dislike” and “like moderately” antioxidant capacity of microwaved beetroot conferred a protec-
respectively on the 1–9 hedonic scale. Interestingly, mayon- tive effect that was comparable to synthetic antioxidants used in
naise formulated with microwaved beetroot received the highest commercial products. The physical stability of the mayonnaise
scores for taste, odour and aftertaste and the second highest was not impaired by the addition of beetroot. The effects on tex-
scores for texture and appearance. Appearance primarily relates ture of reformulated mayonnaise had an impact on the sensory
to sensory attributes such as colour, shape, and size, but can properties. No significant differences were detected between
also include more complex attributes such as visual surface tex- acceptability scores of beetroot mayonnaise and the control
ture and structural uniformity [40]. Unlike the findings of this samples. In order to further elucidate the potential use of beet-
study, colour attributes impact the overall acceptability scores root in mayonnaise additional research should be carried out to
of reformulated mayonnaise with ␤-glucan [37]. The commer- assess the physical stability and textural attributes of the supple-
cial mayonnaise received the highest score for texture, which mented mayonnaise following 28 days of storage. In addition,
reflects the findings of the second part of the sensory analy- the optimal microwave cooking conditions need to be identified
sis (Fig. 4). The results obtained are presented in a spider plot to ensure maximum antioxidant retention in the beetroot.
that allows the classification of the samples into two groups;
mayonnaise without beetroot (C1 and C2) was perceived as Conflict of interest
more uniform, spreadable, and less grainy than the samples
containing beetroot. Furthermore, the commercial mayonnaise All authors declare that there are no conflicts of interest.
198 V. Raikos et al. / Food Science and Human Wellness 5 (2016) 191–198

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