92
S. Ghosh et al.
(continuous phase), and egg yolk is used as an emulsifier (Li et al. 2014). Due to
high-fat content of mayonnaise, there is a greater chance for the development of
lipid oxidation. As a result, there is a possibility for the production of toxic chemicals and undesirable off-flavor and it decreases the shelf life of mayonnaise. One of
the most common ways to retard lipid oxidation is the addition of antioxidants. In
market mayonnaise, different types of synthetic antioxidants like butylated hydroxy
anisole (BHA), ethylene diamine tetraacetic acid (EDTA), and butylated hydroxyl
toluene (BHT) are used. But these products have a negative impact for their toxic
and carcinogenic effects in high concentration. There is a growing demand from
the customers for the production of mayonnaise using natural ingredients instead of
chemical products. Incorporation of natural antioxidant into food products has great
potential for improving the oxidative stability of food products and also beneficial
for our health and nutrition (Hermund et al. 2016). Low pH and high-fat content of
mayonnaise are more resistant to microbial spoilage (Depree and Savage 2001).
The use of binary blending of flaxseed oil and rice bran oil (1:1) for the production
of mayonnaise and lemon is used instead of vinegar. Salt is added for taste and to
reduce the microbial load also. Black pepper is also used as a spice.
Flaxseed oil is very well known for its nutritional and health benefits. It contains
53% alpha-linolenic acid (ALA), 17% linoleic acid (LA), 19% oleic acid, 3% stearic,
and 5% palmitic acid. Omega 3 fatty acids help to prevent several diseases like
ulcer, migraine headache, eating disorders, psoriasis, glaucoma, lyme disease (Harper
et al. 2006). Flaxseed protein contains a favorable ratio of amino acids with Lysine,
Threonine, and Tyrosine as the limiting amino acids. It is also very good source of
sulfur-containing amino acids such as methionine and cysteine and branched chain
amino acids like BCAA, Isoleucine, Leucine, and Valine, etc. (Oomah et al. 2007).
It also contains several bioactive compounds like phenolic compounds, flavonoids,
lignans, phenolic acids, etc. (Basavaraj 2009).
Rice bran oil is most popular among the cooking oils due to its nutritional composition, increased shelf life, well balanced fatty acids composition and antioxidants, and
phytochemicals content that include squalene, oryzanol, phytosterol, and triterpene
alcohols. It contains high amount of vitamin E both tocopherol and tocotrienols. The
oil exhibits high antioxidant, anti carcinogenic, anti-diabetic, hypocholesterolemic,
anti-inflammatory activities. It also has low viscosity and high-melting point which
makes the oil healthier while cooking (Ali and Devarajan 2017).
Lemon juice is not only the richest source of vitamin C, it also contains fair amount
of potassium, calcium, phosphorus, and magnesium. It helps to improve our immune
system.
The main objective of the present study is to formulate a new kind of emulsion
product (mayonnaise) by using binary blend of flaxseed oil and rice bran oil to provide
functional fatty acids and antioxidants such as oryzanol, tocopherol, squalene and
to analyze its antioxidant, oxidative stability as well as functional group content
compared to market mayonnaise.
S. Ghosh et al.
(continuous phase), and egg yolk is used as an emulsifier (Li et al. 2014). Due to
high-fat content of mayonnaise, there is a greater chance for the development of
lipid oxidation. As a result, there is a possibility for the production of toxic chemicals and undesirable off-flavor and it decreases the shelf life of mayonnaise. One of
the most common ways to retard lipid oxidation is the addition of antioxidants. In
market mayonnaise, different types of synthetic antioxidants like butylated hydroxy
anisole (BHA), ethylene diamine tetraacetic acid (EDTA), and butylated hydroxyl
toluene (BHT) are used. But these products have a negative impact for their toxic
and carcinogenic effects in high concentration. There is a growing demand from
the customers for the production of mayonnaise using natural ingredients instead of
chemical products. Incorporation of natural antioxidant into food products has great
potential for improving the oxidative stability of food products and also beneficial
for our health and nutrition (Hermund et al. 2016). Low pH and high-fat content of
mayonnaise are more resistant to microbial spoilage (Depree and Savage 2001).
The use of binary blending of flaxseed oil and rice bran oil (1:1) for the production
of mayonnaise and lemon is used instead of vinegar. Salt is added for taste and to
reduce the microbial load also. Black pepper is also used as a spice.
Flaxseed oil is very well known for its nutritional and health benefits. It contains
53% alpha-linolenic acid (ALA), 17% linoleic acid (LA), 19% oleic acid, 3% stearic,
and 5% palmitic acid. Omega 3 fatty acids help to prevent several diseases like
ulcer, migraine headache, eating disorders, psoriasis, glaucoma, lyme disease (Harper
et al. 2006). Flaxseed protein contains a favorable ratio of amino acids with Lysine,
Threonine, and Tyrosine as the limiting amino acids. It is also very good source of
sulfur-containing amino acids such as methionine and cysteine and branched chain
amino acids like BCAA, Isoleucine, Leucine, and Valine, etc. (Oomah et al. 2007).
It also contains several bioactive compounds like phenolic compounds, flavonoids,
lignans, phenolic acids, etc. (Basavaraj 2009).
Rice bran oil is most popular among the cooking oils due to its nutritional composition, increased shelf life, well balanced fatty acids composition and antioxidants, and
phytochemicals content that include squalene, oryzanol, phytosterol, and triterpene
alcohols. It contains high amount of vitamin E both tocopherol and tocotrienols. The
oil exhibits high antioxidant, anti carcinogenic, anti-diabetic, hypocholesterolemic,
anti-inflammatory activities. It also has low viscosity and high-melting point which
makes the oil healthier while cooking (Ali and Devarajan 2017).
Lemon juice is not only the richest source of vitamin C, it also contains fair amount
of potassium, calcium, phosphorus, and magnesium. It helps to improve our immune
system.
The main objective of the present study is to formulate a new kind of emulsion
product (mayonnaise) by using binary blend of flaxseed oil and rice bran oil to provide
functional fatty acids and antioxidants such as oryzanol, tocopherol, squalene and
to analyze its antioxidant, oxidative stability as well as functional group content
compared to market mayonnaise.