Kinetic Analysis of Antioxidant Systems Based on Malondialdehyde Accumulation in Mayonnaise Made Using Chickpea Protein and Canola Oil

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY ACS food science & technology Pub Date : 2025-01-03 DOI:10.1021/acsfoodscitech.4c0080010.1021/acsfoodscitech.4c00800

Thirea Peters, and , Rodrigo A. Contreras*,

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Abstract

This study aimed to evaluate the effectiveness of natural antioxidant systems (spearmint-rosemary extract (SR), water-soluble tocopherols (TW), and oil-soluble tocopherols (TO)) in stabilizing the oxidative processes in mayonnaise made using chickpea protein and canola oil. Using kinetic modeling based on malondialdehyde (MDA) accumulation and the Arrhenius equation, we analyzed the oxidation rates under various temperature conditions (277.15–318.15 K). Combined antioxidant systems (SR+TO and TW+TO) were more effective in reducing MDA accumulation, peroxide value (POV), protein carbonylation, and starch degradation than individual antioxidants. The highest activation energy (Ea) and most favorable thermodynamic parameters (ΔH^‡, ΔS^‡, ΔG^‡) corresponded to formulations treated with SR+TO and TW+TO, indicating superior protection against lipid oxidation. A sensory analysis confirmed the stability of the antioxidant-treated samples as their organoleptic properties were preserved during storage. This study demonstrates the potential of natural antioxidants to enhance the shelf life and quality of plant-based emulsions.

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