Green Coffee Extract (Coffea canephora) as an Antioxidant in Mayonnaise in Replacement of Synthetic Agents

Abstract

Mayonnaise is very susceptible to oxidation, due to the high lipid content. The synthetic antioxidants are commonly used in the preparation of this sauce. The green coffee bean is one of the largest natural sources of phenolic compounds with antioxidant activity. This study aimed to assess the feasibility of using an aqueous green coffee extract (GCE) as an antioxidant in mayonnaise. Three concentrations of GCE were tested (0.5%, 1.0%, and 1.5%). About 1.5% GCE did not affect the emulsion formation, pH, and textural parameters (p > 0.05). GCE demonstrated a greater delay in peroxide value during 28 days of storage when compared with synthetic agents (p < 0.05). GCE increased the phenolic compounds proportionally to the added concentration, enhancing their antioxidant activity compared to the synthetic agents (p < 0.05). About 0.5%–1.5% of GCE did not affect sensory acceptance (p > 0.05). GCE as an antioxidant for mayonnaise, replacing synthetic antioxidants, proved viable, especially at a concentration of 1.5%. Practical Applications: Lipid-rich products, such as mayonnaise, require antioxidants. Synthetic antioxidants are widely used; however, due to high consumer demand for natural products, green coffee extract becomes a viable alternative as it acts as an antioxidant and adds nutritional value to the products. This technology is a novel option for the industry, providing new natural antioxidant agents.