Encapsulated horseradish (Armoracia rusticana L.) root juice: Physicochemical characterization and the effects of its addition on the oxidative stability and quality of mayonnaise

The cold-pressed horseradish (Armoracia rusticana L.) root juice was used for spray-drying encapsulation within different biopolymeric carriers (maltodextrin/alginate, maltodextrin/guar gum, and maltodextrin/gum Arabic) to ensure easier handling and preservation of its bioactive compounds. The obtained encapsulates were added in mayonnaise formulations as potential substitutes for synthetic antioxidants. Physicochemical, spectrophotometric, and chromatographic analyses of the encapsulates showed the presence of various phenolic compounds and a pronounced antioxidant activity. The encapsulates were stable in terms of total phenolic content retention over 6 months of storage at −18 °C. The determination of the peroxide and p-anisidine values as well as the accelerated oxidation stability analysis showed that the horseradish encapsulates added to the mayonnaise were more potent in maintaining the oxidative stability of the mayonnaise than the synthetic antioxidant. The added encapsulates positively affected the pH and acid values of the mayonnaises. Also, mayonnaises with encapsulates were sensory acceptable. These results suggest that encapsulated horseradish root juice within various carriers could find useful application as a natural antioxidant in food products to prevent oxidation and prolong shelf-life. [Display omitted] •Encapsulated horseradish root juice exhibited desirable physicochemical properties.•Encapsulates contained high amounts of phenols and potent antioxidant activity.•Adding the encapsulates to mayonnaise delayed the formation of oxidation products.•Mayonnaises with the encapsulated horseradish root juice were sensory acceptable.•Horseradish encapsulates could be potential substitutes for synthetic antioxidants.