Research Information System
Journal of Food Measurement and Characterization, 2026 (SCI-Expanded, Scopus)
Lipid oxidation represents a critical factor affecting the quality and shelf life of oil-in-water emulsions such as mayonnaise. This study presents a detailed physicochemical and oxidative characterization of low-fat mayonnaise formulated with a whey protein–based antioxidant ternary conjugate (ATC) consisting of whey protein concentrate, maltodextrin, and phenolic compounds extracted from pomegranate peel. The conjugate was applied as a partial egg yolk substitute at levels of 10, 20, 30, and 40%, and its influence on emulsion structure, rheological behavior, and oxidative stability was systematically evaluated. Accelerated storage was conducted at 65 °C for four weeks to assess oxidation kinetics. Rheological measurements demonstrated a concentration-dependent increase in viscosity with increasing ATC incorporation, indicating improved emulsion structuring and stability. Oxidative stability was quantitatively evaluated using peroxide value and hexanal content as indicators of primary and secondary lipid oxidation, respectively. Mayonnaise samples containing ATC exhibited significantly lower oxidation levels compared to the control. The formulation with 40% ATC substitution showed the most excellent oxidative resistance, with peroxide values for the M4 formulation increasing slightly from1.6 ± 0.2 to 2.0 ± 0.4 meq O₂/kg dry matter after 30 days, while the control sample reached 5.4 ± 0.4 meq O₂/kg dry matter. Hexanal formation was markedly reduced in ATC-fortified formulations, confirming the antioxidant effectiveness of the conjugate within the emulsion system. Visual appearance remained homogeneous across all formulations, and substitution levels up to 30% didn’t adversely affect overall acceptability. The results demonstrate clear structure–property relationships between ATC incorporation, rheological performance, and oxidative stability. This study highlights the potential of protein–carbohydrate–phenolic conjugates as multifunctional ingredients for enhancing the physicochemical performance and storage stability of emulsified food systems.