Sains Malaysiana 52(10)(2023): 2843-2854

http://doi.org/10.17576/jsm-2023-5210-09

The Influence of Virgin Red Palm Oil on the Physical and Textural Properties of Various Vegetable Full-Fat Mayonnaise

(Pengaruh Minyak Sawit Merah Dara terhadap Sifat Fizikal dan Tekstur Pelbagai Mayones Sayuran Tinggi Lemak)

BANGKIT WIGUNA^1,*, JORDAN KAHFI¹, GALIH KUSUMA AJI¹, DICKI RACHMAN¹, ACHMAD SOFIAN NASORI¹, MUHAMALUDIN¹, ERMA MARYANA², PRIYO ATMAJI¹, DARMONO TANIWIRYONO³, WAHYU PURWANTO¹ & INDRA BUDI SUSETYO¹

¹Research Center for Agroindustry, National Research and Innovation Agency,

KST Soekarno, Cibinong, Bogor, Indonesia

²Research Center for Food Processing and Technology,

National Research and Innovation Agency, Playen, Gunung Kidul, Yogyakarta, Indonesia

³PT. Nutri Palma Nabati, Bogor, Indonesia

Received: 3 May 2023/Accepted: 27 September 2023

Abstract

Mayonnaise is a type of semi-solid oil in water emulsion containing vegetable oil as the oil phase and egg yolk (emulsifier), vinegar, salt, sugar, and spices (especially mustard) as the water phase. In this study, full-fat mayonnaise is based on various vegetable oils (sunflower oil, sesame oil, and coconut oil). Virgin red palm oil (VRPO), substituting sunflower oil, sesame oil, and coconut oil, was added to the mayonnaise formula as a 0%, 5%, 10%, and 15% bioactive component. The physical properties of the full-fat mayonnaise were investigated by measuring viscosity, pH value, color, and emulsion stability or creaming index. Textural properties including firmness, consistency, and cohesiveness were evaluated using a texture analyzer. This study aimed to identify the effect of adding VRPO to the mayonnaise formula on the physical and textural properties of the vegetable full-fat mayonnaise sample. The result of this study found that the pH value of added VRPO (5, 10, and 15%) in all mayonnaise samples was higher considerably (p<0.05) compared to the mayonnaise without VRPO addition. Moreover, the color of mayonnaise from different vegetable oils when supplemented with VRPO was significantly decreased (p<0.05) in the L* values, indicating a reduction in the lightness. Conversely, there was a significant increase (p<0.05) in the a* values, showing an increase in redness, and b* values that demonstrated an increase in yellowness, in all of the mayonnaise samples when added with the VRPO. This study also highlighted that there was a significant difference (p<0.05) in the texture between all mayonnaise samples, showing that supplemented VRPO in vegetable oils was giving a lower value of firmness and consistency and a higher value of viscosity index. In conclusion, the addition of VRPO increases the physical characteristics such as pH, color (redness and yellowness), and creaming index, as well as reduces the textural features (firmness, and consistency) in full-fat mayonnaise.

Keywords: Full-fat mayonnaise; physical properties; textural properties; virgin red palm oil

ABSTRAK

Mayones ialah jenis produk emulsi minyak dalam air yang mengandung minyak sayuran sebagai fasa minyak dan kuning telur (pengemulsi), cuka, garam, gula dan rempah (terutama mustard) sebagai fasa air. Dalam penelitian ini mayones tinggi lemak berbahan dasar berbagai minyak sayuran (minyak bunga matahari, minyak bijan dan minyak kelapa). Minyak sawit merah murni menggantikan minyak bunga matahari, minyak bijan dan minyak kelapa ditambahkan kepada formula mayones sebagai komponen bioaktif 5%, 10% dan 15%. Sifat fizikal mayones tinggi lemak dianalisis dengan mengukur viksositi, nilai pH, warna dan penstabil emulsi atau indeks krim. Sifat tekstur yang meliputi kekerasan, ketekalan dan keterpaduan dinilai menggunakan penganalisis tekstur. Penelitian ini bertujuan untuk mengenal pasti pengaruh penambahan minyak sawit merah dara ke dalam formula mayones terhadap sifat fizikal dan tekstur sampel mayones tinggi lemak. Hasil penelitian ini menunjukkan bahwa terdapat perbezaan sifat fisikal dan tekstur mayones tinggi lemak selepas mengaplikasikan penambahan minyak sawit merah dara ke dalam berbagai jenis minyak sayuran (p<0.05). Kesimpulannya, penambahan minyak sawit merah dara berpengaruh terhadap fizikal dan tekstur mayones tinggi lemak.

Kata kunci: Mayones tinggi lemak; minyak sawit merah dara; sifat fizikal; sifat tekstur

References

Al-Baarri, A.N., Legowo, A.M., Widayat, Rizqiati, H., Hintono, A., Pramono, Y.B., Somantri, M., Broto, W., Hadipernata, M. & Santosa, V.C. 2021. Inhibition of color changes of raja banana (Musa sapientum) peel using specific acid. IOP Conference Series: Earth and Environmental Science 733: 012124. doi: 10.1088/1755-1315/733/1/012124

Al-Baarri, A.N., Hadipernata, M., Legowo, A.M., Abduh, S.B.M., Pratiwi, A.F., Setyadi, B., Ranini, A.A., Lestari, F.P., Pangestika, W., Afra Mawarid, A. & Somantri, M. 2022. Corn germ color detection during storage in kendal regency, central java. IOP Conference Series: Earth and Environmental Science 1024: 012034. doi: 10.1088/1755-1315/1024/1/012034

Amin, M.H.H., Elbeltagy, A.E., Mustafa, M. & Khalil, A.H. 2014. Development of low fat mayonnaise containing different types and levels of hydrocolloid gum. Journal of Agroalimentary Processes and Technologies 20(1): 54-63.

Ayu, D.F., Aminah, S. & Diharmi, A. 2020. Photo-oxidation stability of mayonnaise from striped catfish and red palm mixture oil. IOP Conf. Series: Earth and Environmental Science, International Conference on Sustainable Agriculture and Biosystem 757: 012052.

Basuny, A.M.M. & Al-Marzooq, M.A. 2011. Production of mayonnaise from date pit oil. Food and Nutrition Sciences 2(9): 938-943. doi: 10.4236/fns.2011.29128

Böhm, V., Patzelt, H. & Kunz, B. 2000. Influence of vegetable oil type on the sensory properties and stability of mayonnaise. European Journal of Lipid Science and Technology 102(10): 674-680. https://doi.org/10.1002/1438-9312(200010)102:10<674::AID-EJLT674>3.0.CO;2-U

Boye, I.J. & Ma, Z. 2013. Advances in the design and production of reduced-fat and reduced-cholesterol salad dressing and mayonnaise: a review. Food Bioprocess Technology 6:648–670. Doi: 10.1007/s11947-012-1000-9

Depree, J.A. & Savage, G.P. 2001. Physical and flavour stability of mayonnaise. Trends in Food Science & Technology 12(5-6): 157-163. doi: 10.1016/S0924-2244(01)00079-6

Fernandesa, S.S. & de las Mercedes Salas-Mellado, M. 2018. Effect of oil replacement in mayonnaise by chia (Salvia hispanicaL) mucilage. Integrative Food, Nutrition and Metabolism 5(3): 1-4. doi: 10.15761/ifnm.1000218

Flamminii, F., Di Mattia, C.D., Sacchetti, G., Neri, L., Mastrocola, D. & Pittia, P. 2020. Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts. Foods 9(8): 997.

Gómez-Zavaglia, A., Lareo, C. & Agregán, R. 2010. Influence of vegetable oil type on rheological and sensory properties of mayonnaise. Journal of Food Quality 33(6): 679-698.

Gorji, S.G., Smyth, H.E., Sharma, M. & Fitzgerald, M. 2016. Lipid oxidation in mayonnaise and the role of natural antioxidants: A review. Trends in Food Science & Technology 56: 88-102. doi: 10.1016/J.TIFS.2016.08.002

Hammer, Ø., Harper, D.A.T. & Ryan, P.D. 2001. Paleontological statistics software package for education and data analysis. Paleontologia Electronica 4(1): 1-9.

Haniff, M., Yahaya, S.A., Aziz, N.S., Wan Mustapha, W.A., Sofian‐Seng, N.S., Rahman, H.A., Mohd Razali, N.S. & Lim, S.J. 2020. Development of carotenoid‐rich mayonnaise using Carotino oil. Journal of Food Processing and Preservation 44(9): e14688. https://doi.org/10.1111/jfpp.14688

Kovalcuks, A., Straumite, E. & Duma, M. 2016. The effect of egg yolk oil on the chemical, physical and sensory properties of mayonnaise. Rural Sustainability Research 35(330): 24-31. doi: 10.1515/plua-2016-0004

Kris-Etherton, S.I. 2007. Position of the American Dietetic Association and Dietitians of Canada: dietary fatty acids. Journal of the American Dietetic Association 107(9): 1599.e1-1599.e15. doi: 10.1016/J.JADA.2007.07.024

Kupongsak, S. & Sathitvorapojjana, S. 2017. Properties and storage stability of o/w emulsion replaced with medium-chain fatty acid oil. Polish Journal of Food and Nutrition Sciences 67(2): 107-115. doi: 10.1515/pjfns-2016-0015

Leahu, A., Ghinea, C., Petraru, A. & Ropciuc, S. 2022. Defatted sesame seed cake: Influence on the physicochemical and textural characteristics of mayonnaise. E-Health and Bioengineering Conference (EHB). https://doi.org/10.1109/EHB55594.2022.9991609

Lioe, H.N., Rahmawati, D. & Andarwulan, N. 2015. Development of taste and aroma attributes for mayonnaise by quantitative descriptine analysis. Jurnal Mutu Pangan 2(2): 80-86.

Loganathan, R., Tarmizi, A.H.A., Vethakkan, S.R. & Tiu, T.K. 2020. Retention of carotenes and vitamin E, and physicochemical changes occurring upon heating red palm olein using deep-fat fryer, microwave oven and conventional oven. Journal of Oleo Science 69(3): 167-183.

Liu, H., Xu, X.M. & Guo, S.D. 2007. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT - Food Science and Technology 40(6): 946-954. doi: 10.1016/j.lwt.2006.11.007

Mba, O.I., Dumont, M.J. & Ngadi, M. 2015. Palm oil: Processing, characterization and utilization in the food industry - A review. Food Bioscience 10: 26-41. doi: 10.1016/J.FBIO.2015.01.003

McClements, D.J. 2009. Biopolymers in food emulsions. In Modern Biopolymer Science, edited by Kasapis, S., Norton, I.T. & Ubbink, J.B. Massachusetts: Academic Press. pp. 129-166. doi: 10.1016/B978-0-12-374195-0.00004-5

McClements, D.J. 2005. Food Emulsions (Principles, Practices, and Techniques). Second Edition. New York: CRC Press.

Morley, G., Caballero, B., Finglas, P.M. & Toldrá, F. 2016. Mayonnaise. Encyclopedia of Food and Health. Massachusetts: Academic Press. pp. 669-676.

Muhialdin, B.J., Ying, L.L., Farouk, A.E. & Hussin, A.S.M. 2019. Valorisation of virgin coconut oil application in mayonnaise production as functional ingredient. Journal of Food and Nutrition Research 7(1): 65-70.

Muhialdin, B.J., Li, L., Farouk, A.E. & Shobirin, A. 2019. Valorisation of virgin coconut oil in mayonnaise production as functional ingredient. Journal of Food and Nutrition Research 7: 65-70.

Mun, S., Kim, Y-L., Kang, C-G., Park, K-H., Shim, J-Y. & Kim, Y-R.  2009. Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules 44(5): 400-407. https://doi.org/10.1016/j.ijbiomac.2009.02.008

Nikzade, V., Tehrani, M.M. & Saadatmand-Tarzjan, M. 2012. Optimization of low-cholesterol-low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloids 28(2): 344-352. doi: 10.1016/j.foodhyd.2011.12.023

O’Brien, R.D. 2009. Fats and Oils: Formulating and Processing for Applications. 3rd ed. Boca Raton: CRC Press.

Patil, U. & Benjakul, S. 2019. Physical and textural properties of mayonnaise prepared using virgin coconut oil/fish oil blend. Food Biophysics 14: 260-268. doi: 10.1007/s11483-019-09579-x

Pignitter, M., Hernler, N., Zaunschirm, M., Kienesberger, J., SOmoza, M.M., Kraemer, K. & Somoza, V. 2016. Evaluation of palm oil as a suitable vegetable oil for vitamin a fortification programs. Nutrients 8(6): 378. doi: 10.3390/nu8060378

Qureshi, A.A., Khan, D.A., Mushtaq, S., Ye, S.Q., Xiong, M. & Qureshi, N. 2018. δ-tocotrienol feeding modulates gene expression of EIF2, mTOR, protein ubiquitination through multiple-signaling pathways in chronic hepatitis C patients. Lipids in Health and Disease 17(1): 167. doi: 10.1186/s12944-018-0804-7

Rahmati, K., Tehrani, M.M. & Daneshvar, K. 2014. Soy milk as an emulsifier in mayonnaise: Physico-chemical, stability and sensory evaluation. Journal of Food Science and Technology 51(11): 3341-3347. doi: 10.1007/s13197-012-0806-9

Riyadi, A. H., Muchtadi, T. R., Andarwulan, N. & Haryati, T. 2016. Pilot plant study of red palm oil deodorization using moderate temperature. Agriculture and Agricultural Science Procedia 9: 209-216. doi: 10.1016/j.aaspro.2016.02.129

Rooyen, J.V., Esterhuyse, A.J., Engelbrecht, A.M. & du Toit, E.F. 2008. Health benefits of a natural carotenoid rich oil: A proposed mechanism of protection against ischaemia/reperfusion injury. Asia Pacific Journal of Clinical Nutritional 17(1): 316- 319.

Running, C.A., Craig, B.A. & Mattes, R.D. 2015. Oleogustus: The unique taste of fat. Chemical Senses 40: 507-516. doi:10.1093/chemse/bjv036

Samsuri, N.S., Abd Hadi, H.M., Ismail-Fitry, M.R., Ab Karim, N.A. & Mat Yusoff, M. 2022. Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser. International Food Research Journal 29(4): 764-775. https://doi.org/10.47836/ifrj.29.4.04

Schalde, C.N., Mittermaier, S.B. & Sanahuja, S. 2022. Characterization of reduced-fat mayonnaise and comparison of sensory perception, rheological, tribological, and textural analyses. Foods 11: 806. https://doi.org/10.3390/foods11060806

Setiani, B.E., Dwiloka, B., Pramono, Y.B., Arroyan, T.N., Mardhika, H. & Puspitoasih, A.D. 2021. Physicochemical properties of steak made of post laying hen breast meat thawed using various methods. IOP Conference Series: Earth and Environmental Science 803(1): 170-177. doi: 10.1088/1755-1315/803/1/012033

Susanti, S., Bintoro, V.P., Hintono, A. & Nisa, K. 2022. Physical and chemical characteristics of beef marinated by cashew apple extract. International Journal of Food Studies 11(1): 98-105. doi: 10.7455/ijfs/11.1.2022.a9

Susanti, S., Murni, M., Silviana, A. & Arifan, F. 2021. Color appearance and chemical characteristic of vacuum fryer cooked Pemalang typical snack ogel-ogel. IOP Conference Series: Earth and Environmental Science 803: 012046. doi: 10.1088/1755-1315/803/1/012046

Tan, C.H., Lee, C.J., Tan, S.N., Poon, D.T.S., Chong, C.Y.E. & Pui, L.P. 2021. Red palm oil: A review on processing, health benefits and its application in food. J. Oleo Sci. 70(9): 1201-1210. https://doi.org/10.5650/jos.ess21108

Yalcin, H., Toker, O.S. & Dogan, M. 2012. Effect of oil type and fatty acid composition on dynamic and steady shear rheology of vegetable oils. J. Oleo Sci. 61(4): 181-187. https://doi.org/10.5650/jos.61.181

*Corresponding author; email: bangkit.wiguna@brin.go.id