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Modulation of functional properties, oxidative stability, and aroma evolution in cream-style salad dressing by Wolffia globosa powder incorporation
Author(s)
Sinthusamran, Sirima
Syukri, Daimon
Atika, Yusti
Date Issued
August 1, 2026
Type
Article
Abstract
Wolffia globosa is a novel plant-derived protein rich in bioactive compounds with potential functionality in food products. This study evaluated dried Wolffia globosa powder (WP) as a partial egg yolk substitute (0–20%) in cream-style salad dressing, focusing on physicochemical properties, oxidative stability, and volatile compounds during storage. WP exhibited high protein content (32.31%), abundant chlorophylls and phenolics, and strong antioxidant capacity. Sensory evaluation identified 15% WP as the most acceptable formulation. WP incorporation altered color, reduced viscosity, increased droplet size, and enhanced electrostatic stability through a more negative ζ-potential. Nutritional quality improved via higher protein, fiber, and antioxidant levels. During 28 days at 30 °C, WP significantly suppressed lipid oxidation. GC–MS chemometric analysis revealed reduced oxidation-derived volatiles and preservation of freshness-related monoterpenes. These results demonstrate WP's effectiveness in regulating emulsion structure and oxidative pathways, highlighting its potential as a functional, plant-based ingredient for stable salad dressings.
Citation
Food Chemistry, 519, 2026