Food chemistryPolyphenolsMalusOxidation-ReductionPlant ExtractsAntioxidants
The influence of applewood polyphenols on the oxidative stability of mayonnaise.
Hannes Withouck, Axel Paelinck, Lore Gheysen, Céline Dejonghe, Ilse Fraeye, Imogen Foubert
Published: 202610.1016/j.foodchem.2025.147174
Abstract
Lipid oxidation is a primary cause of quality deterioration in mayonnaise. The aim of the present study was to determine the effect of polyphenols extracted from applewood in inhibiting lipid autoxidation in mayonnaise during 12 weeks of storage at 3…
Preview only. Read the full abstract at the source