Athmane Azouaou

Development of a copper-based accelerated oxidation protocol for evaluating the oxidative stability of mayonnaise enriched with hydrophilic and lipophilic grape seed extracts

Lipid oxidation limits the shelf life of oil-in-water emulsions such as mayonnaise, while conventional accelerated tests based on high temperatures may destabilize emulsion structure and distort oxidation kinetics. This study proposes a CuSO₄-assisted accelerated oxidation protocol developed under mild thermal conditio...