Abstract
Beetroot peel is a by-product obtained during the processing of beetroots and is an essential source of bioactive substances beneficial to health. This study used antioxidant-rich beetroot peels powder (BPP) in different concentrations (1.5, 3, 5, and 7%) to obtain value-added mayonnaise. The impact of BPP on the phytochemical composition, sensory characteristics, viscosity, color, and textural properties of the mayonnaises were also investigated. The BPP was characterized by a high betalain content (1.18 ± 0.03 mg/g DW) and rich polyphenolic content (225.36 ± 1.97 mg GAE/g DW) and showed high antioxidant activity. The purple-red colored powders added to the mayonnaise allowed a significant increase in total phenolic content and the antioxidant activity of purple-red colored powders added to the mayonnaise. The total color difference ΔE value in the mayonnaise samples increased with extract concentration. The instrumental texture analysis findings revealed that BPP addition to the mayonnaise increased the firmness, adhesiveness, and cohesiveness and improved the samples’ chewiness. The viscosity of mayonnaise was also significantly improved. The inclusion of BPP improved the color, according to sensory evaluation and overall acceptability of the mayonnaise formulation. The results give a novel formulation and technological insights into the influence of BPP-powder enrichment on the physical, sensory, and textural qualities of mayonnaise. BPP could be employed as a natural ingredient in several value-added emulsions, including sauces, mayonnaise, dressings, and creams.