Effect of Pistacia atlantica kernel oil on the quality characteristics of mayonnaise during the storage period

Abstract Mayonnaise is an oil‐in‐water emulsion with 65–85% oil, and its physicochemical and sensory characteristics are greatly influenced by the type of oil used. The nutritional value and oxidation resistance of Pistacia atlantica oil (PAO) are very desirable due to the essential fatty acids (oleic and linoleic) and antioxidant compounds (phenolics and tocopherols). In this research, the physicochemical and sensory characteristics of mayonnaise sauce (MNS) with different levels of PAO (15% (MNS‐PAO15%), 30% (MNS‐PAO30%), and 100% (MNS‐PAO), as a substitute for soybean oil (SBO)) were compared with sauces containing SBO with antioxidants (MNS‐SBOA) or without antioxidants (MNS‐SBO) during storage for 30 days at 25°C. The results showed that MNS‐PAO and MNS‐SBO exhibited the lowest physical and thermal stability. The MNS‐PAO had the lowest values in peroxide (2.18 meq/kg oil) and thiobarbituric acid (0.21 mg MDA/kg oil) at the end of the storage period. Increasing the PAO level in the mayonnaise formula increased the b * value, but a decreasing trend of b * in these samples was observed during the storage period. The panelists gave the lowest sensory score to the MNS‐PAO sample, but they did not consider a significant difference between the samples containing SBO and the sample containing 15% PAO in terms of color, aroma, and overall acceptance. In general, mayonnaise containing 15% PAO was suggested as a desirable sauce in terms of emulsion and oxidation stability and sensory characteristics.