Day 21: RC001-OE versus mixed tocopherols; closely matched measured endpoints.
Day 21 photographs. RC001-OE and tocopherols retained odor scores of zero throughout storage.
The preservation of oil-based foods such as mayonnaise is challenging, as it requires control of oxidation and odor, and the maintenance of emulsion stability.
RC001-OE incorporates palm press fiber polyphenols in an oil-emulsion ingredient. This ingredient valorizes a palm oil production side stream.
Objective: compare RC001-OE with mixed tocopherols and botanical preservatives in a 21-day accelerated mayonnaise storage screening trial.
Seven arms: control, vehicle, olive, green tea, rosemary, mixed tocopherols and RC001-OE.
Mayonnaise samples stored in an incubator at 40°C for 21 days.
Days 0, 3, 7, 14 and 21.
p-anisidine value (secondary oil oxidation), odor and color, pH, separation and visible mold/gas.
Means of 3 recorded measurements
RC001-OE showed a similar secondary oxidation product control profile to mixed tocopherols.
RC001-OE performed well in terms of preventing unacceptable odors and oil-mayonnaise separation.
RC001-OE performed better than olive and green tea extracts and only slightly worse than rosemary extract.
Palm side-stream polyphenols merit further testing as an oil-based food preservation ingredient.
Larger-scale, independent testing is required, including commercial shelf-life and safety studies.
Potential in preservation of vegetable and animal oils to be explored.
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