El-Waseif Mohammed, Saed Badr, Fahmy Hany, Sabry Ahmed, Shaaban Hamdy, Abdelgawad Mohamed, Amin Ali, Farouk Amr
Food Science and Technology Department, Faculty of Agricultural, Al-Azhar University, Cairo 11651, Egypt.
Flavour and Aroma Chemistry Department, National Research Center, Cairo 12622, Egypt.
Foods. 2022 Jul 31;11(15):2288. doi: 10.3390/foods11152288.
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.
本研究旨在利用富含高比例α-亚麻酸（ALA，C18:3n-3）的亚麻籽油（FXO）生产对心血管疾病具有保护作用且含有ω-3脂肪酸（FA）的健康蛋黄酱。通过用20%、30%和40%的FXO替代大豆油来制备蛋黄酱。与仅用大豆油（70%）制备的对照品相比，研究了其对感官、物理和化学品质的影响。还评估了在25℃和7℃下储存12周期间的氧化稳定性和微生物稳定性。结果表明，在蛋黄酱中使用FXO（20%、30%和40%）导致总不饱和脂肪酸（TUFA）增加（分别从79.37（对照）增至82.48、85.49和87.66%），特别是多不饱和脂肪酸n-3增加，这是由于ALA增加（分别从6.5增至18.38、24.02和37.87%）以及饱和脂肪酸总量（TSFA）减少（分别从20.63降至17.52、14.51和12.34%）。小组成员未察觉到“新型”蛋黄酱的感官特性有显著差异。观察到“新型”蛋黄酱在储存期间的氧化速率降低。尽管在25℃储存12周后未超过允许限度，但未报告对微生物生长有显著影响。
