Formulation and characterization of omega-3 fatty acid enriched mayonnaise containing flax seed oil and chia seed oil

Shairee Ganguly; Kakali Bandyopadhyay; Dipa Biswas

doi:10.1515/ijfe-2024-0040

Abstract

Omega-3-enriched healthy but heat-sensitive flaxseed and chia seed oils were used in the formulation of mayonnaise, at a 20:80 (w/w) ratio with rice bran oil and mayonnaises named MFO and MCSO, respectively. Mayonnaise, an oil-in-water emulsion, is typically not heat-treated during preparation. The study evaluated the mayonnaise samples’ rheological, chemical, and sensory properties, function groups, and shelf-life analysis. All mayonnaise samples exhibited pseudoplastic nature, with consistency indexes ranging from 1.46 to 2.94. pH decreased during the 90-day storage period, but it was the least for MCSO. Sensory evaluation on nine-point hedonic scale showed satisfactory results for all mayonnaise samples, with MCSO receiving the highest overall acceptance score of 8.71. The omega-6: omega-3 ratio of MFO, and MCSO was in the recommended range of 1–5. As there was no heat treatment, no significant deteriorations were found in the chemical characteristics and the fatty acid profiling of the extracted oils from mayonnaise.

Keywords: omega-3-rich mayonnaise; rheology; oxidative stability; chemical characteristics; sensory in 9-point hedonic scale; shelf-life

Corresponding author: Shairee Ganguly, Department of Food Technology, Guru Nanak Institute of Technology, 157/F Nilgunj Road, Panihati, Sodepur, Kolkata, 700 114, West Bengal, India, E-mail: gshairee@gmail.com

Acknowledgments

The authors would like to express their gratitude to the University of Calcutta and the Guru Nanak Institute of Technology under the JIS group, India for their laboratory assistance, financial support, and inspiration. The authors also would like to thank the MODROB-REG Scheme of AICTE, Govt. of India for providing funds to purchase various instruments and consumables at the Department of Food Technology, Guru Nanak Institute of Technology.

Research ethics: Not applicable.
Informed consent: Not applicable.
Author contributions: Ms. Shairee Ganguly has carried out the research work and wrote the manuscript under the supervision of Dr. Kakali Bandyopadhyay and Dr. Dipa Biswas.
Use of Large Language Models, AI and Machine Learning Tools: None declared.
Conflict of interest: The author(s) state(s) no conflict of interest.
Research funding: None declared.
Data availability: The raw data can be obtained on request from the corresponding author.

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Supplementary Material

This article contains supplementary material (https://doi.org/10.1515/ijfe-2024-0040).

Received: 2024-02-18

Accepted: 2025-07-24

Published Online: 2025-08-07

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Supplementary Material