Modulation of functional properties, oxidative stability, and aroma evolution in cream-style salad dressing by Wolffia globosa powder incorporation
| dc.contributor.author | Sinthusamran, Sirima | |
| dc.contributor.author | Techavuthiporn, Chairat | |
| dc.contributor.author | Supapvanich, Suriyan | |
| dc.contributor.author | Syukri, Daimon | |
| dc.contributor.author | Atika, Yusti | |
| dc.contributor.author | Pomasa, Panjit | |
| dc.date.accessioned | 2026-08-06T10:56:16Z | |
| dc.date.available | 2026-08-06T10:56:16Z | |
| dc.date.issued | 2026-08-01 | |
| dc.description.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. | |
| dc.identifier.citation | Food Chemistry, 519, 2026 | |
| dc.identifier.doi | 10.1016/j.foodchem.2026.149644 | |
| dc.identifier.issn | 03088146 | |
| dc.identifier.other | 2-s2.0-105039421821 | |
| dc.identifier.uri | https://dspace.kmitl.ac.th/handle/123456789/18293 | |
| dc.source | Food Chemistry | |
| dc.subject | Antioxidant activity | |
| dc.subject | Principal component analysis | |
| dc.subject | Salad dressing | |
| dc.subject | Volatile compounds | |
| dc.subject | Wolffia globosa | |
| dc.title | Modulation of functional properties, oxidative stability, and aroma evolution in cream-style salad dressing by Wolffia globosa powder incorporation | |
| dc.type | Article |