Design of a Functional Mayonnaise Enriched with Omega-3 from Sacha Inchi (<i>Plukenetia huayllabambana</i>) Oil and Chia (<i>Salvia hispanica</i> L.) Mucilage N.I. One

Design of a Functional Mayonnaise Enriched with Omega-3 from Sacha Inchi (<i>Plukenetia huayllabambana</i>) Oil and Chia (<i>Salvia hispanica</i> L.) Mucilage N.I. One

Sacha Inchi seeds <i>(Plukenetia huayllabambana</i>) are highly regarded for their nutritional richness, specifically their high omega-3 content. Chia seed (<i>Salvia hispanica</i> L.) mucilage is recognized for its emulsion abilities. There is growing demand for innovative m...

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Bibliographic Details
Main Authors: Mateo Micali, Angel Valcarcel
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Biology and Life Sciences Forum
Subjects:
chia
emulsion
mayonnaise
mucilage
sacha inchi
omega-3
Online Access:https://www.mdpi.com/2673-9976/37/1/23
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Summary:Sacha Inchi seeds <i>(Plukenetia huayllabambana</i>) are highly regarded for their nutritional richness, specifically their high omega-3 content. Chia seed (<i>Salvia hispanica</i> L.) mucilage is recognized for its emulsion abilities. There is growing demand for innovative mayonnaise formulations using healthier, plant-based alternatives. This study developed a plant-based mayonnaise (PBM) by replacing egg yolks with chia seed mucilage (CSM) and using Sacha Inchi seed oil (SIO), achieving sensory qualities similar to traditional mayonnaise. Five formulations of PBM were evaluated, with variations in CSM content (1% to 3%) and water content (43% to 45%) and using salt (0.5%), oil (48%), pepper (0.5%) and lemon juice (5%). PBM was evaluated based on omega-3 (%) content, total fat (%) content, stability of emulsion (%), rheology and physicochemical properties. Formulation with 3% of CSM was the optimal option due to its emulsion stability (98.56%) and rheology, very similar to those of traditional mayonnaise (99.13%). PBM formulation with 3% CSM showed the highest omega-3 fatty acid content of 55.36% for 100 g fat, compared with the 0.27% found in traditional mayonnaise. The PBM formulation with 3% CSM also showed important characteristics such as phenolic content (310.814 µg GAE/g ms), antioxidant activity (1991.79 µg Trolox/g ms), Ph (4.24), a peroxide index (11.92 meq-O<sub>2</sub>/Kg oil), an acidity index (3.59 mg KOH/g), a shelf life study and proximal composition. This study underscores the potential of CSM and SIO in mayonnaise formulations, addressing concerns with traditional options.
ISSN:2673-9976

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