Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise

Tsvetko Prokopov, Kremena Nikovska, Milena Nikolova, Pavel Merdzhanov and Mina Dzhivoderova-Zarcheva
Additional contact information
Tsvetko Prokopov: Department of Engineering Ecology, Economic Faculty, University of Food Technologies, Plovdiv, Bulgaria
Kremena Nikovska: Department of Nutrition and Tourism, Economic Faculty, University of Food Technologies, Plovdiv, Bulgaria
Milena Nikolova: Department of Engineering Ecology, Economic Faculty, University of Food Technologies, Plovdiv, Bulgaria
Pavel Merdzhanov: Department of Tobacco, Sugar, Vegetable and Essential Oils, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
Mina Dzhivoderova-Zarcheva: Department of Tobacco, Sugar, Vegetable and Essential Oils, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria

Czech Journal of Food Sciences, 2023, vol. 41, issue 3, 182-188

Abstract: The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%) of onion waste powder (OWP) were used as an additive to mayonnaise, based on sunflower oil. The final mayonnaise formulations were evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, total flavonoids, and antioxidant activity. The results indicated that OWP could be used as a potential health-promoting functional ingredient in amounts of 2% to produce mayonnaise enriched with total phenolic compounds and flavonoids, having high antioxidant activity, acceptable quality, and overall consumer preference.

Keywords: food; emulsion; health ingredient; quality (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/19/2023-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/19/2023-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:19-2023-cjfs

DOI: 10.17221/19/2023-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().