The influence of sea buckthorn puree on the oxidation process of lipids in mayonnaise

Abstract

In the presented work, samples of mayonnaise with partial replacement of vinegar by sea buckthorn puree in concentrations of: 3%, 5%, 7% were investigated during storage. During 28-day storage of mayonnaise samples with added sea buckthorn puree, the physicochemical characteristics showed improved results in comparison with control sample of traditional formulation.