The aim of this study was to assess the effects of various plastic-based packagings on quality changes in mayonnaise
during storage. The plastic packaging materials examined were PET, PET with an oxygen scavenger incorporated during extrusion (PET with Amosorb®), and PET coated with an oxygen barrier. Packaged mayonnaise was stored at 20°C and removed monthly for chemical, microbiological, sensory and rheological analysis over six months of storage. The ranking of oxidative stability in mayonnaise was glass = PET-Amosorb > PET-coating > PET. A sensory panel was unable to distinguish samples stored in glass from samples stored in PET-Amosorb or PET-coating. There was no significant difference in the linear viscoelastic properties of mayonnaise packaged in glass or plastic materials during storage.
