Production and Characterization
of Functional Lipid and Micronutrient
Rich Health Beneficial Mayonnaise
Satarupa Ghosh, D. K. Bhattacharyya, and Minakshi Ghosh
Abstract The present study involved the production of mayonnaise by using a binary
blend of flaxseed oil and rice bran oil (1:1) as the oil phase. Lemon juice was used
instead of vinegar and egg yolk was used as an emulsifier. This study also included a
comparative analysis of antioxidant activity by DPPH test, FRAP, and ABTS assay
methods. Oxidative stability tests were based on acid value, peroxide value, TBA and
anisidine value, and phytochemical contents (total phenolic and flavonoid content).
Functional group detection (by FTIR analysis) of both sample mayonnaise (mayonnaise made by binary oil blend) and market mayonnaise was made. Sample mayonnaises were rich in both antioxidant and phytochemical content than market mayonnaise. Both sample mayonnaise and market mayonnaise were oxidatively stable after
storage for one month at 15 °C temperatures in refrigerator.
Keywords Flaxseed oil · Rice bran oil · Antioxidant activity · Oxidative stability
test · FTIR analysis
1 Introduction
Mayonnaise is very popular emulsified product in all over the world. It was first
commercially produced in 1900s centuries in western countries and became very
popular in America since 1917 (Depree and Savage 2001). It is an oil in water emulsion and can be produced by mixture of different vegetable oils, egg yolk, vinegar, and
some spices. It consists of different phases: 70–80% oil (dispersed phase), vinegar
S. Ghosh · D. K. Bhattacharyya · M. Ghosh (B)
School of Community Science and Technology, Indian Institute of Engineering Science and
Technology, Shibpur, Howrah, West Bengal 711103, India
e-mail: g_minakshi2000@yahoo.com
S. Ghosh
e-mail: satarupa.ghosh8@gmail.com
D. K. Bhattacharyya
e-mail: dkb_oiltech@yahoo.co.in
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_9
91
of Functional Lipid and Micronutrient
Rich Health Beneficial Mayonnaise
Satarupa Ghosh, D. K. Bhattacharyya, and Minakshi Ghosh
Abstract The present study involved the production of mayonnaise by using a binary
blend of flaxseed oil and rice bran oil (1:1) as the oil phase. Lemon juice was used
instead of vinegar and egg yolk was used as an emulsifier. This study also included a
comparative analysis of antioxidant activity by DPPH test, FRAP, and ABTS assay
methods. Oxidative stability tests were based on acid value, peroxide value, TBA and
anisidine value, and phytochemical contents (total phenolic and flavonoid content).
Functional group detection (by FTIR analysis) of both sample mayonnaise (mayonnaise made by binary oil blend) and market mayonnaise was made. Sample mayonnaises were rich in both antioxidant and phytochemical content than market mayonnaise. Both sample mayonnaise and market mayonnaise were oxidatively stable after
storage for one month at 15 °C temperatures in refrigerator.
Keywords Flaxseed oil · Rice bran oil · Antioxidant activity · Oxidative stability
test · FTIR analysis
1 Introduction
Mayonnaise is very popular emulsified product in all over the world. It was first
commercially produced in 1900s centuries in western countries and became very
popular in America since 1917 (Depree and Savage 2001). It is an oil in water emulsion and can be produced by mixture of different vegetable oils, egg yolk, vinegar, and
some spices. It consists of different phases: 70–80% oil (dispersed phase), vinegar
S. Ghosh · D. K. Bhattacharyya · M. Ghosh (B)
School of Community Science and Technology, Indian Institute of Engineering Science and
Technology, Shibpur, Howrah, West Bengal 711103, India
e-mail: g_minakshi2000@yahoo.com
S. Ghosh
e-mail: satarupa.ghosh8@gmail.com
D. K. Bhattacharyya
e-mail: dkb_oiltech@yahoo.co.in
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_9
91