THE EMULSION STABILITY, ANTIOXIDANT AND COLOR L*, a*, b*
CONTENT ON REDUCED FAT MAYONNAISE USING VIRGIN COCONUT OIL
Citravia Agustin1), Ilvan Dian Kusuma2), Imam Thohari2)
1) Animal Husbandry, Brahmaputra Animal Husbandry Academy, Yogyakarta, Indonesia
2) Faculty of Animal Science, Universitas Brawijaya Jl. Veteran, Malang, 65145, East Java, Indonesia
*Corresponding email: [email protected] Submitted 26 September 2022; Accepted 24 March 2023
ABSTRACT
Mayonnaise is the most favorite product that made from yolk and vegetable oil so it contain of 70-80% fat. The risk of high fat intake is deteriorating health so the percentage oil on mayonnaise have to decrease as reduced fat mayonnaise (RFM). Virgin Coconut Oil (VCO) is one of the various type vegetable oil that can used to make mayonnaise, and there have been several reports describing health benefit. This study was to determine the best percentage of the VCO based on emulsion stability, antioxidant and color L,a,b. The method used experimental laboratory and Completely Randomized Design (CRD) with fourth treatments and fourth replication. It consisted using VCO 70%, 60%, 50% and 40%. The result of this research gave significantly effect (P<0.01) on emulsion of stability, antioxidant and color test.
The conclusion of this research was best formulation of RFM using VCO based emulsion stability, antioxidant and color test is 60% it was 80.50±0.57; and 20.65±0.55.
Key words: Reduced fat mayonnaise; virgin coconut oil; emulsion stability; antioxidant; color.
INTRODUCTION
Mayonnaise is one of the product which is an oil in water emulsion in semi solid form (Nidhal et al., 2022) the formulation is vegetable oil, vinegar, yolk and optional other ingredients such as salt, sugar, mustard and pepper (Agustin et al., 2021). Mayonnaise was contain of the 70- 80% fat, which is it one of the main ingredients has the role on rheological properties and sensory evaluation (Amin et al., 2014). Fat contributes to creaminess, palatability, flavor and shelf life (Hu et al., 2017).
The most popular mayonnaise of community is full fat mayonnaise (FFM) but it contains high fat. The risk of high fat intake is problem health like obesity, cardiovascular disease and hypertension.
The food industry has other product of mayonnaise was low fat mayonnaise (LFM) (Park et al., 2020) but it give negative affected to texture, taste and color of the product (Metri-Ojeda et al., 2022). One of the way to overcome the disadvantages of product is reducing oil in mayonnaise as reduced fat mayonnaise (RFM).
RFM is prepared by reducing the use oil in FFM at least 50%. The oil used to make mayonnaise was vegetable oil.
Vegetable oils are known the community very much once an example is sesame oil, canola oil, sunflower oil and virgin coconut oil (VCO) (Agustin et al., 2021). VCO are medium chain fatty acids were easy to digest and decreasing cardiovascular risk factors and provide enhanced heart disease. It made from fresh coconut without heating and addition of chemicals (Nur et al., 2012). The benefit of VCO is rich polyphenol and these antioxidant (Yeap et al., 2015), no color and hard in rancidity (Nur et al., 2012).
Previous research using starches as fat replacer of low fat mayonnaise show emulsion stability with NT 30% was 65.48 (Park et al., 2020). The color of full fat mayonnaise displayed color parameters was 81.56 (L*), -5.74 (a*) and 45.58 (b*) using arrowroot. The research reduced fat mayonnaise using VCO is never been done so that this study was to determine the best percentage of the VCO to RFM based on emulsion stability, antioxidant and color l,a,b.
MATERIALS AND METHODS
Materials
The ingredients for reduced fat mayonnaise made by VCO, duck yolk, mustard, apple vinegar, pepper, cmc, salt and sugar. The tools used were mixer, themomether, analytical balance, and pot.
The material and tools for analysis were included DPPH, NaOH, spectrophotometer, and chromamometer.
Methods
The method was used experimental laboratory and Completely Randomized Design (CRD) using 4 treatments and 4 replications namely were VCO 70%
(control), 60%, 50% and 40%.
Reduced Fat Mayonnaise preparation (Agustin et al., 2021)
Preparation of materials were duck yolk, vinegar of 15% 5%, 2.5%, sugar and salt 1.5% and 0.5%, pepper, mustard and water 1%, then mix sugar, salt, pepper and mustard. Before mixing, yolk have been pasteurized at temperature 70oC using the mixer 1500 rpm (speed 2) for 1 minute then added VCO (appropriate treatment) while continuing to stir and add in vinegar
*Corresponding author:
Citravia Agustin
Email: [email protected]
Animal Husbandry, Brahmaputra Animal Husbandry Academy, Yogyakarta, Indonesia
How to cite:
Agustin, C., Kusuma, I. D., & Thohari, I. (2023). The Emulsion Stability, Antioxidant and Color L, a, b Content on Reduced Fat Mayonnaise Using Virgin Coconut Oil. Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK), 18 (1), 31-38
interchangeably. Stored 24 hours in room temperature and ready to do the analysis.
Emulsion of stability
The mayonnaise emulsion stability test was describe by Mohammed et al.
(2022) with some modification it was a 5 g mayonnaise sample placed in centrifuge tube then stored at 50 oC for 24 h then centrifuge and oil from the surface was removed.
Antioxidant Activity
Antioxidant activity measured with DPPH method and it describe by Salem et al. (2016) with modification.
Color Test
The color test properties of mayonnaise was describe by Wang et al.
(2022) with some modification. A total of 2 g of mayonnaise sample were measured by colorimeter Konica Minolta. Then write the number that comes out on colorimeter’s screen.
Data analysis
Data were analyzed by One Way analysis of variance (ANOVA) using SPSS 16 with 4 replication. If the result show differences between treatment, it is followed by Duncan Multiple Range Test (DMRT).
RESULTS AND DISSCUSION
The result of ANOVA show that the difference percentage VCO of RFM had a highly significant effect of emulsion stability, antioxidant and color L*,a*,b*.
Data were analyzed and show on Table 1.
Table 1. The average of emulsion stability, antioxidant and color reduced fat mayonnaise Treatment Emulsion of
Stability (%)
Antioxidant (%)
Color Test
L* a* b*
P0 90.00±0.00d 22.53±0.65d 59.03±0.96b 28.40±0.29a 30.30±0.47d P1 80.50±0.57c 20.65±0.55c 57.00±0.63b 29.33±0.22b 29.08±0.25c P2 70.75±0.50b 18.78±0.25b 55.20±0.75ab 30.45±0.34c 27.50±0.59b P3 60.75±0.95a 16.77±0.29a 53.10±0.98a 31.50±0.32d 26.10±0.54a Note : a,b,c,d Different superscript in the same line show very significantly (P<0,01)
Emulsion of stability
The average emulsion of stability between 60,75-90% based on Table 1. The Oil used on mayonnaise was reduced (P0:70, P1:60, P2:50 and P3:40) and give very significantly (P<0.01) of emulsion stability. The higher emulsion of stability is consisted to oil’s contaning of product it was P0 (90.00±0.00) and compared with RFM treatments it give very significantly effect.
The higher of RFM’s emulsion stability was P1 (80.50±0.57) . It can indicated that high intake VCO of RFM will increased emulsion of stability and will affect to product’s fat content. The form of emulsion is due to mix of oil and water assisted of emulsifier. Emulsifier agent of RFM is yolk protein, because their emulsifying properties are perfect for mayonnaise production (Mohammed et al., 2022). Mayonnaise is
emulsion oil on water so it has smaller dispersed step and larger water content so emulsion of stability is affected by water and protein. Egg yolks contain phosphatidylcholine (lecithin) which functions as dispensation of oil in water then an oil-in-water emulsion occurs (o/w) and help emulsifiers dissolve water (polar) or help in water (non-polar.) Emulsion stability of P1 almost similar with control it because the higher intake of oil.. The lower emulsion stability at P3 (60,75%) it because the emulsion is thought to occur due to the large oil surface and small oil molecules, so yolk protein not sufficient to glue or envelop some of oil molecules so that oil will come out of the emulsion and separate. High water intake of RFM while protein as emulsifier (lecithin) in limited quantities will lower the emulsion stability cause the protein not able
to bind water. The decrease of VCO on RFM will give the increase of water and will decrease of viscosity mayonnaise. Previous research show that the use of Kefir 20% and Rice Bran Oil 40% give the higher emulsion stability it was 84% (Evanuarini et al., 2016). Another reason, before mayonnaise was preparation, yolk the main of materials have been pasteurized at temperature 70oC to destroyed bacteria but it affected to emulsion ability. Campbell et al. (2005) inform that the pasteurization of egg at temperatures higher than 64oC without absence sugar or salt before can affected to emulsion stability. The use of CMC as stabilizer on this research affect to emulsion stability, in this research CMC was added at the same level between treatments. The role of vinegar affected to emulsion stability, based of previous research (Agustin et al., 2021) show that RFM pH was 4.21 it will reaches the isoelectric point of egg yolk proteins, to such a degree that the proteins’
surface charge is lessened (Zanjani et al., 2019).
Antioxidant Activity
Mayonnaise is high oil containing product, suspectable of oxidation and affected to quality of product. VCO the one of the most vegetable oil that describing health benefit contain the saturated fat are medium chain fatty acids (Nagase et al., 2017). Antioxidant activity was decreased as the amount as using VCO in RFM to reduce based on Table 1. Activity antioxidant of P1 along with P0 as control its indicated that VCO also contains other chemical properties besides the acid is vitamin E, sterols and polyphenol. Which is the increase of antioxidant activity along with the addition of oil up to P1 (60) of 20.65%. Two component of phenolic antioxidant that DPPH has the role as radical acceptors in VCO are Vitamin E and phenolic acid (Pulung et al., 2016) besides it vitamin E tends to be non polar whiles phenolic acid tends to be polar so P2 dan P3 was decereased. The other materials of RFM preparation was added sugar, it can be
indicated of decreasing antioxidant activity percentage. Wiyani et al. (2020) report that the decrease level of antioxidant activity in the VCO emulsion with glucose sweeteners as reducing sugar which means sugar itself undergoes oxidation.
Antioxidant activity of food product will affect to the rancidity, especially contain fat such as mayonnaise. Gorji et al.
(2016) report that mayonnaise is a high oil contain product, and suspectible to oxidation result. The rancidity occurs to the oxidation process by oxygen (O2) to the unsaturated fatty acids in the oil and decreases the shelf life of mayonnaise (Alemán et al., 2015).
VCO was produced from fresh coconut meat which is rich in medium-chain fatty acids (Yeap et al., 2015) and polyphenols ((Zakaria et al., 2011). It was contain antioxidant activity al least 6.35%, but the higher saturated fatty acid was lauric acid 49.48% and miristat 17.42 % (Sukandar et al., 2009). The higher level saturated fatty acids makes VCO resist to rancidity due to oxidation. So the higher antioxidant activity percentage of food will lower the rancidity so do RFM at P1 (20.65) which is the VCO of 60% was higher over P2 and P3.
The previous research using whey protein concentrate of LFM gave high antioxidant activity at least 1.99 % which is the result of the addition of 15% WPC (Satriawan et al., 2022).
Difference level VCO of RFM’s color L*, a*, b*
Color is the most important attribute in food product and easily identification for consumers so it has a role meaning in food product. The color intensity test of RFM using colorimeter tool by determine the value of L* (brightness), a* (redness) and b*
(yellowness). The color of RFM show on figure 1.
The brightness L*
The increase in the average brightness value (L*) of mayonnaise is thought to be due to the yellow color of the egg yolk,
while Virgin coconut oil (VCO) is coconut fruit that is processed into oil but does not go through the heating process in the manufacturing process so it has a clear color.
the use of higher VCO of RFM will produce a lighter color. P0 and P1 gave unsignificanly of the brightness of RFM it was 59.03 and 57.00 but gave significantly effect of P2 and P3 it was 55.20 and 53.10.
The process of making VCO through the oil centrifugation process will be clear (clear), while through the fermentation process and heating the oil will have a slightly cloudy
color (Mangku et al., 2021). The lightness of a material will increase if the L* value also increases. According to previous research that mayonnaise emulsion will change from gray to white which is getting lighter as the droplet size of the emulsion molecules decreases (Costa et al., 2021).
The smaller the droplet, the better the stability. Lightness is affected by materials that reflect colors other than white. The ingredients for making mayonnaise that play a role in giving color are vegetable oil and mustard powder.
P1 P0 P2 P3
Remark:
P0 : VCO 70% Percentage P1 : VCO 60% Percentage P2 : VCO 50% Percentage P3 : VCO 40% Percentage
The redness a*
The results showed that the redness RFM using different VCO showed an increase as decrease as the percentage of VCO on RFM. The result showed that P0 as control and P1 (60%) had significantly effect The increase in the average value of redness (a*) is suspected because the presence of riboflavin gives a reddish yellow color, carotene will give the VCO a slightly reddish color. The increase in the level of (a*) mayonnaise is because the egg yolk contains natural coloring agents, namely carotenoids which in high concentrations will form a dark yellow color. Egg yolk is the main ingredient in making mayonnaise in addition to vegetable oil and vinegar. Egg yolks can be used as an emulsifier or emulsifier. In addition, egg yolk has a
contribution to the taste, texture, color and performance of mayonnaise. Egg yolk color is influenced by feed containing high carotenoid content (Kljak et al., 2021). The color of the yolk is influenced by the carotenoid content in the feed given, where if the feed contains high amounts of carotenoids, the yolk will be bright yellow or almost full (Evanuarini et al., 2016b).
The yellowness b*
The highest value in treatment (P0) is 30.30 and the lowest value is obtained in treatment (P3), which is 26.10. The increase yellowness color of RFM influenced by the egg yolk. Egg yolks contain vitamin A, carotenoid pigments, cryptoxanthin which causes the yellowish color of mayonnaise to increase. (Evanuarini et al., 2016b) report
that egg yolk functions as color agent in a food product that is influenced by carotenoids. Bright yellow egg yolks are produced from feeds that have a high carotenoid content.
There are several factors that affect the color of the yolk, including the ratio of eggs and the ration, where the rate of egg production causes the diversity of the color of the yolk. When production increases, xanthophylls in the ration spread to many egg yolks so that the yolk color decreases, and vice versa. Yolk color varies due to xanthophyll, strain and variety, cage, health, stress, additives and ratio of eggs per food amount (Kojima et al., 2022). According to the research of Angkadjaja et al., (2014) that clear yellow vegetable oil will form an emulsion with soy milk. Vegetable oil with small droplet size will be dispersed by soy milk so that the color of the emulsion becomes white so that the color of the oil does not affect significantly. Mustard powder which is yellow and insoluble in oil and water is the source of the color of the mayonnaise produced. Mustard is one of the spices whose main content is protein and fat.
The use of mustard in mayonnaise in addition to providing color and aroma is also to improve product emulsion stability, bind water and oil phases, and provide viscosity (Milani, 2013).
The use of mustard in food processing, especially in the manufacture of sauces and meat products will provide a distinctive flavor and improve physicochemical properties, as well as product durability (Evanuarini et al., 2016b). The higher the use of Virgin coconut oil (VCO), the higher the mayonnaise will be yellowish color (b*).
The color of mayonnaise before the addition of vinegar will be yellowish or orange but after the addition of vinegar will change to yellowish white. Vinegar is used as a food flavoring agent and to improve flavor in various types of cuisine. Vinegar drinks have their own specialties because they have a good flavor (a combination of taste and smell).
CONCLUSION
Based on the research, VCO can firm of emulsion of stability then maintain oxidation stability and increase antioxidant activity. The color of L*, a*, b* indicated of product interested. The result can conclude that best formulation of using VCO on RFM that emulsion stability, antioxidant and color value is 60%.
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