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Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage

This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayonnaise was prepared by replacing soybean oil with...

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Autores principales: El-Waseif, Mohammed, Saed, Badr, Fahmy, Hany, Sabry, Ahmed, Shaaban, Hamdy, Abdelgawad, Mohamed, Amin, Ali, Farouk, Amr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368308/
https://www.ncbi.nlm.nih.gov/pubmed/35954055
http://dx.doi.org/10.3390/foods11152288
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author El-Waseif, Mohammed
Saed, Badr
Fahmy, Hany
Sabry, Ahmed
Shaaban, Hamdy
Abdelgawad, Mohamed
Amin, Ali
Farouk, Amr
author_facet El-Waseif, Mohammed
Saed, Badr
Fahmy, Hany
Sabry, Ahmed
Shaaban, Hamdy
Abdelgawad, Mohamed
Amin, Ali
Farouk, Amr
author_sort El-Waseif, Mohammed
collection PubMed
description This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayonnaise was prepared by replacing soybean oil with FXO at 20, 30, and 40% levels. The effect on the organoleptic, physical, and chemical quality was studied compared to a control, prepared only with soybean oil (70%). The oxidative and microbial stability during 12 weeks of storage at 25 and 7 °C was also evaluated. The results showed that the use of FXO in mayonnaise (20, 30, and 40%) led to an increase in TUFA (from 79.37 (control) to 82.48, 85.49, and 87.66%, respectively), particularly in PUFAn-3, due to the rise of ALA (from 6.5 to 18.38, 24.02 and 37.87%, respectively) and a decrease in TSFA (from 20.63 to 17.52, 14.51 and 12.34%, respectively). The panelists did not perceive significant differences in the sensory characteristics of the “new” mayonnaise. A decrease in the oxidation rates of the “new” mayonnaise during the storage period was observed. A significant effect on microbial growth was not reported, although the permissible limits were not exceeded after 12 weeks of storage, even at 25 °C.
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spelling pubmed-93683082022-08-12 Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage El-Waseif, Mohammed Saed, Badr Fahmy, Hany Sabry, Ahmed Shaaban, Hamdy Abdelgawad, Mohamed Amin, Ali Farouk, Amr Foods Article This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayonnaise was prepared by replacing soybean oil with FXO at 20, 30, and 40% levels. The effect on the organoleptic, physical, and chemical quality was studied compared to a control, prepared only with soybean oil (70%). The oxidative and microbial stability during 12 weeks of storage at 25 and 7 °C was also evaluated. The results showed that the use of FXO in mayonnaise (20, 30, and 40%) led to an increase in TUFA (from 79.37 (control) to 82.48, 85.49, and 87.66%, respectively), particularly in PUFAn-3, due to the rise of ALA (from 6.5 to 18.38, 24.02 and 37.87%, respectively) and a decrease in TSFA (from 20.63 to 17.52, 14.51 and 12.34%, respectively). The panelists did not perceive significant differences in the sensory characteristics of the “new” mayonnaise. A decrease in the oxidation rates of the “new” mayonnaise during the storage period was observed. A significant effect on microbial growth was not reported, although the permissible limits were not exceeded after 12 weeks of storage, even at 25 °C. MDPI 2022-07-31 /pmc/articles/PMC9368308/ /pubmed/35954055 http://dx.doi.org/10.3390/foods11152288 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
El-Waseif, Mohammed
Saed, Badr
Fahmy, Hany
Sabry, Ahmed
Shaaban, Hamdy
Abdelgawad, Mohamed
Amin, Ali
Farouk, Amr
Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage
title Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage
title_full Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage
title_fullStr Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage
title_full_unstemmed Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage
title_short Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage
title_sort mayonnaise enriched with flaxseed oil: omega-3 fatty acids content, sensory quality and stability during the storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368308/
https://www.ncbi.nlm.nih.gov/pubmed/35954055
http://dx.doi.org/10.3390/foods11152288
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