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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2024-12-01
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| author | Mateo Micali Angel Valcarcel |
| author_facet | Mateo Micali Angel Valcarcel |
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| description | 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. |
| format | Article |
| id | doaj-art-07fa682905214c9dbce86dee4dd65382 |
| institution | OA Journals |
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| language | English |
| publishDate | 2024-12-01 |
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| spelling | doaj-art-07fa682905214c9dbce86dee4dd653822025-08-20T02:11:09ZengMDPI AGBiology and Life Sciences Forum2673-99762024-12-013712310.3390/blsf2024037023Design 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. OneMateo Micali0Angel Valcarcel1Carrera de Ingeniería Industrial, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterico Chico, Surco, Lima 15023, PeruCarrera de Ingeniería Industrial, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterico Chico, Surco, Lima 15023, PeruSacha 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.https://www.mdpi.com/2673-9976/37/1/23chiaemulsionmayonnaisemucilagesacha inchiomega-3 |
| spellingShingle | Mateo Micali Angel Valcarcel 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 Biology and Life Sciences Forum chia emulsion mayonnaise mucilage sacha inchi omega-3 |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | chia emulsion mayonnaise mucilage sacha inchi omega-3 |
| url | https://www.mdpi.com/2673-9976/37/1/23 |
| work_keys_str_mv | AT mateomicali designofafunctionalmayonnaiseenrichedwithomega3fromsachainchiiplukenetiahuayllabambanaioilandchiaisalviahispanicailmucilagenione AT angelvalcarcel designofafunctionalmayonnaiseenrichedwithomega3fromsachainchiiplukenetiahuayllabambanaioilandchiaisalviahispanicailmucilagenione |