Advanced Composites Based on Sea Buckthorn Carotenoids for Mayonnaise Enrichment

This study aimed at the extraction and encapsulation of the carotenoids from sea buckthorn fruits and obtaining value-added mayonnaise. First, the carotenoids from sea buckthorn fruits were extracted using ultrasound-assisted extraction. Then, they were microencapsulated through complex coacervation...

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Bibliographic Details
Published in:Polymers 2022-01, Vol.14 (3), p.548
Main Authors: Roman, Diana, Condurache Lazăr, Nina Nicoleta, Stănciuc, Nicoleta, Andronoiu, Doina Georgeta, Aprodu, Iuliana, Enachi, Elena, Barbu, Vasilica, Bahrim, Gabriela Elena, Stanciu, Silvius, Râpeanu, Gabriela
Format: Article
Language:English
Subjects:
Alginates
Antioxidants
Berries
Bioavailability
Carotenoids
Chitosan
Encapsulation
Food
Fruits
Metabolism
Phytochemicals
Seeds
Storage stability
Texture
Ultrasonic imaging
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Summary:This study aimed at the extraction and encapsulation of the carotenoids from sea buckthorn fruits and obtaining value-added mayonnaise. First, the carotenoids from sea buckthorn fruits were extracted using ultrasound-assisted extraction. Then, they were microencapsulated through complex coacervation and freeze-drying techniques using different wall material combinations. Two powders were obtained and analyzed in terms of encapsulation efficiency, total carotenoid content, antioxidant activity, stability of phytochemicals and color, morphological structure, and in vitro digestibility. All results pointed out that the carotenoid molecules were successfully encapsulated within the mixture of alginate, agar, and chitosan, with a 61.17 ± 0.89% encapsulation efficiency. To probe the functionality, the powder was added into mayonnaise in 2.5% and 5% amounts. The obtained mayonnaise samples were characterized in terms of phytochemical and antioxidant activity properties with their storage stability and texture, color, and sensory characteristics. A significant increase of total carotenoid content and antioxidant activity compared to the control sample was observed. The addition of powder also led to improved texture by increasing the firmness and adhesion. In addition, the sensory evaluation indicated an improved color and overall acceptability of the value-added mayonnaise. Thus, sea buckthorn extracts may be considered as valuable ingredients for the development of added-value food products.
ISSN:2073-4360
2073-4360
DOI:10.3390/polym14030548