Development of functional Low-fat mayonnaise containing oleaster extract-loaded nanoliposomes, quince seed mucilage, and soy protein isolate: effects on physicochemical, rheological, and oxidative properties
Experimental study demonstrates enhanced oxidative and microbial stability in low-fat mayonnaise with oleaster nanoliposomes, suggesting viable natural fat replacement.
Key Points
To develop a functional low-fat mayonnaise using oleaster extract-loaded nanoliposomes as natural antioxidant and antimicrobial agents in combination with quince seed mucilage and soy protein isolate as fat replacers.
Encapsulated oleaster extract into nanoliposomes using varied lecithin concentrations and evaluated encapsulation efficiency, particle size, zeta potential, morphology, and release behavior.
Incorporated the nanoliposomes with quince seed mucilage and soy protein isolate into mayonnaise formulations and tested them over six months of refrigerated storage.
Assessed emulsion microstructure, rheological parameters, texture, color profile, microbial counts (yeast and mold), and oxidative degradation markers.
Mayonnaise formulations containing 2% nanoliposomes exhibited significantly suppressed peroxide and TBARS formation over six months, achieving oxidative stability comparable to the synthetic antioxidant TBHQ.
Formulations with higher quince seed mucilage to soy protein isolate ratios (Sample 10) displayed the highest viscoelastic values, confirming a reinforced structural network without adverse textural loss.
Nanoliposome addition significantly reduced yeast and mold counts relative to the control during refrigerated storage.