ArticleFoods (Basel, Switzerland)2022
Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Article
- Rheological and Physicochemical Properties of Mayonnaise Enriched with Functional Vegetable Oils: A Comparative Screening Study.Foods (Basel, Switzerland) · 2026Article
- Detection and Inhibition ofPathogens (Basel, Switzerland) · 2025Article
- Article
- Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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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