Effect of sea buckthorn juice addition on the oxidative stability, physicochemical and sensory properties of soy milk mayonnaise during refrigerated storage

Introduction.The purpose of the present study was to investigate the antioxidant potential of the sea buckthorn juice and to explore for its use as enrichment to soy milk mayonnaise, in order to improve the color, oxidative stability and sensory quality of mayonnaise during storage. Materials and methods.Four different mayonnaise formulations were prepared: MC (control), MBHT (made with 0.1% BHT addition), MSB3 (made with 3% sea buckthorn juice addition) and MSB6 (made with 6% sea buckthorn juice addition).Titratable acidity, pH, CIELab color values, peroxide values (PV), thiobarbituric acid reactive substances (TBARS) values and sensory attributes were determined in mayonnaise samples immediately after preparation and at two weeks intervals during the eight weeks storage period.Results and discussion.Sea buckthorn juice had an average ascorbic acid content of 78.85 mg/100 g and an average total carotenoid content of 14.66 mg/100 g.The addition of the sea buckthorn juice resulted in the increase in redness (a  values) as well as the decrease in lightness (L  values) and yellowness (b  values) of mayonnaise as compared with the control samples.During storage, the redness slightly increased in all the mayonnaise samples, while lightness decreased.The oxidative stability of the mayonnaises was improved through storage by enrichment with sea buckthorn juice, as indicated by PV and TBARS values.After 8 weeks of storage, PV and TBARS values of MSB3 (12.45 meqkg -1 and 1.35 mgkg -1 , respectively) and MSB6 (12.80 meqkg -1 and 1.87 mgkg -1 , respectively) were significantly lower compared to control sample (34.20 meqkg -1 and 2.18 mgkg -1 , respectively), indicating the protective effect of antioxidants from seabuckthorn juice against lipid oxidation in mayonnaise.Except for color, the sensory attributes of mayonnaise were not significantly (p<0.05)affected by the addition of sea buckthorn juice.In terms of color, the highest score was recorded for MSB3 sample throughout the storage period.A syneresis was observed in the last three weeks of the storage period in the samples with added sea buckthorn juice, stronger in samples with 6% addition. Conclusions.The improved oxidative stability and sensory properties of the mayonnaise samples obtained with 3% sea buckthorn juice addition demonstrate the potential of the sea buckthorn juice to be added in mayonnaise for industrial purpose.