@article{ART003263298},
author={Youngsang Chun and Euihwa Kim},
title={Evaluation of Physicochemical Properties and Antioxidant Activity of Mayonnaise Supplemented with Chlorella Powder},
journal={Industry Promotion Research},
issn={2466-1139},
year={2025},
volume={10},
number={4},
pages={151-161},
doi={10.21186/IPR.2025.10.4.151}
TY - JOUR
AU - Youngsang Chun
AU - Euihwa Kim
TI - Evaluation of Physicochemical Properties and Antioxidant Activity of Mayonnaise Supplemented with Chlorella Powder
JO - Industry Promotion Research
PY - 2025
VL - 10
IS - 4
PB - Industrial Promotion Institute
SP - 151
EP - 161
SN - 2466-1139
AB - This study evaluated the effects of Chlorella vulgaris powder on mayonnaise quality and antioxidant capacity. Formulations containing 0–4% (w/w) chlorella were analyzed for pH, Brix, color, viscosity, and cholesterol; antioxidant indices were additionally assessed at 5%. Increasing chlorella levels lowered pH (4.49 to 4.28) and raised Brix (2.08 to 4.30). Viscosity increased from 8.77 to 65.84 cP (~7.5-fold), indicative of enhanced emulsion stability. Color shifted toward a greener hue with reduced lightness and yellowness. Cholesterol showed no consistent reduction. Antioxidant capacity improved dose-dependently: DPPH radical scavenging rose from 6.75% (control) to 15.75% at 4% (~2.3-fold), and total polyphenol content increased from 3.74 to 15.80 mg GAE/g (~4.2-fold). Overall, chlorella powder markedly enhances the antioxidant functionality of mayonnaise, with 2–3% supplementation providing the most favorable balance between physicochemical quality and functional attributes.
KW - Chlorella powder;Mayonnaise;Antioxidant activity;Physicochemical properties;Viscosity
DO - 10.21186/IPR.2025.10.4.151
ER -
Youngsang Chun and Euihwa Kim. (2025). Evaluation of Physicochemical Properties and Antioxidant Activity of Mayonnaise Supplemented with Chlorella Powder. Industry Promotion Research, 10(4), 151-161.
Youngsang Chun and Euihwa Kim. 2025, "Evaluation of Physicochemical Properties and Antioxidant Activity of Mayonnaise Supplemented with Chlorella Powder", Industry Promotion Research, vol.10, no.4 pp.151-161. Available from: doi:10.21186/IPR.2025.10.4.151
Youngsang Chun, Euihwa Kim "Evaluation of Physicochemical Properties and Antioxidant Activity of Mayonnaise Supplemented with Chlorella Powder" Industry Promotion Research 10.4 pp.151-161 (2025) : 151.
Youngsang Chun, Euihwa Kim. Evaluation of Physicochemical Properties and Antioxidant Activity of Mayonnaise Supplemented with Chlorella Powder. 2025; 10(4), 151-161. Available from: doi:10.21186/IPR.2025.10.4.151
Youngsang Chun and Euihwa Kim. "Evaluation of Physicochemical Properties and Antioxidant Activity of Mayonnaise Supplemented with Chlorella Powder" Industry Promotion Research 10, no.4 (2025) : 151-161.doi: 10.21186/IPR.2025.10.4.151
Youngsang Chun; Euihwa Kim. Evaluation of Physicochemical Properties and Antioxidant Activity of Mayonnaise Supplemented with Chlorella Powder. Industry Promotion Research, 10(4), 151-161. doi: 10.21186/IPR.2025.10.4.151
Youngsang Chun; Euihwa Kim. Evaluation of Physicochemical Properties and Antioxidant Activity of Mayonnaise Supplemented with Chlorella Powder. Industry Promotion Research. 2025; 10(4) 151-161. doi: 10.21186/IPR.2025.10.4.151
Youngsang Chun, Euihwa Kim. Evaluation of Physicochemical Properties and Antioxidant Activity of Mayonnaise Supplemented with Chlorella Powder. 2025; 10(4), 151-161. Available from: doi:10.21186/IPR.2025.10.4.151
Youngsang Chun and Euihwa Kim. "Evaluation of Physicochemical Properties and Antioxidant Activity of Mayonnaise Supplemented with Chlorella Powder" Industry Promotion Research 10, no.4 (2025) : 151-161.doi: 10.21186/IPR.2025.10.4.151
