Design of a Functional Mayonnaise Enriched with Omega-3 from Sacha Inchi (Plukenetia huayllabambana) Oil and Chia (Salvia hispanica L.) Mucilage N.I. One ^†

Abstract

Sacha Inchi seeds (Plukenetia huayllabambana) are highly regarded for their nutritional richness, specifically their high omega-3 content. Chia seed (Salvia hispanica L.) mucilage is recognized for its emulsion abilities. There is growing demand for innovative mayonnaise formulations using healthier, plant-based alternatives. This study developed a plant-based mayonnaise (PBM) by replacing egg yolks with chia seed mucilage (CSM) and using Sacha Inchi seed oil (SIO), achieving sensory qualities similar to traditional mayonnaise. Five formulations of PBM were evaluated, with variations in CSM content (1% to 3%) and water content (43% to 45%) and using salt (0.5%), oil (48%), pepper (0.5%) and lemon juice (5%). PBM was evaluated based on omega-3 (%) content, total fat (%) content, stability of emulsion (%), rheology and physicochemical properties. Formulation with 3% of CSM was the optimal option due to its emulsion stability (98.56%) and rheology, very similar to those of traditional mayonnaise (99.13%). PBM formulation with 3% CSM showed the highest omega-3 fatty acid content of 55.36% for 100 g fat, compared with the 0.27% found in traditional mayonnaise. The PBM formulation with 3% CSM also showed important characteristics such as phenolic content (310.814 µg GAE/g ms), antioxidant activity (1991.79 µg Trolox/g ms), Ph (4.24), a peroxide index (11.92 meq-O₂/Kg oil), an acidity index (3.59 mg KOH/g), a shelf life study and proximal composition. This study underscores the potential of CSM and SIO in mayonnaise formulations, addressing concerns with traditional options.

1. Introduction

Today’s research is aimed at identifying alternative emulsifying agents, particularly plant-based proteins, to meet the demand for egg-free mayonnaise [1]. The quest for healthier and more nutritious mayonnaise formulations has led to the exploration of innovative ingredients such as chia mucilage and Sacha Inchi oil. Chia (Salvia hispanica L.) seed mucilage, a complex polysaccharide, holds technological promise regarding its ability to thicken and emulsify, making it a valuable ingredient in food formulations [2]. Similarly, Sacha Inchi (Plukenetia huayllabambana.) has garnered attention for its high oil content and superior omega-3 fatty acid composition compared to other varieties [3]. The exploration of Chia mucilage and Sacha Inchi oil as potential ingredients in mayonnaise formulations represents a key step in meeting objectives and catering to evolving consumer preferences for healthier, sustainable food choices.

2. Materials and Methods

2.1. Raw Materials

The materials used for this study included Chia seeds (Salvia hispanica L.), Sacha Inchi oil (Plukenetia huayllabambana L.), lemons, black pepper, salt, and water. Sacha Inchi seeds were sourced from Rodriguez de Mendoza, Region of Amazonas-Peru, while the other ingredients were purchased locally.

2.2. Extraction of Chia Mucilage and Sacha Inchi Oil

Chia seed mucilage (CSM) extraction was obtained according to the methodology of Fernandes and Salas-Mellado et al. [1], albeit with some modifications. CSM was exuded from whole seeds using distilled water (40:1 water/seed ratio) overnight at 25 °C. The seeds were blended for 30 s, then centrifuged at 2500 rpm for 5 min to separate the mucilage, which was air-dried at 50 °C, ground, and stored at 4 °C. The yield was 9.28% (g mucilage/g chia seed). Sacha Inchi oil was cold-pressed in the Laboratorio de Alimentos Funcionales, Universidad de Lima, and stored at 4 °C in a dark environment until used.

Sample Formulation

Five PBM samples were created with different amounts of CSM and water (

Table 1. PBM ^a composition.

Materials	Sample 1 (CSM b 1%)	Sample 2 (CSM b 1.5%)	Sample 3 CSM b 2%)	Sample 4 (CSM b 2.5%)	Sample 5 (CSM b 3%)
% SIO	48	48	48	48	48
% CSM	1	1.5	2	2.5	3
% Salt	0.5	0.5	0.5	0.5	0.5
% Pepper	0.5	0.5	0.5	0.5	0.5
% Water	45	44.5	44	43.5	43
% Lemon	5	5	5	5	5

^a Plant-based mayonnaise. ^b Chia seed mucilage.

). The control sample used egg yolk as an emulsifier and vegetable oil, following the Peruvian Technic Standard for mayonnaise (NTP 209.033) [4], with 76% oil, 5% lemon juice and 6% egg yolk. CSM levels in PBM formulations ranged from 1% to 3%, while Sacha Inchi oil was constant at 48%.

2.3. Development of a Functional Vegan Mayonnaise

PBM formulations followed Cornelia et al. [5] with modifications. CSM was hydrated with water and lemon juice, then mixed with a manual blender. SIO was added in small amounts during mixing. After adding all the oil, salt and pepper were included. To ensure homogeneity, the mixture was processed in the Silverson Mixer L5M-A. ((Silverson Machines, East Longmeadow, MA, USA)).

2.4. Steady Flow Behavior

The steady flow behavior of the mayonnaise was assessed over a shear rate range of 0–100 s⁻¹ using a parallel plate configuration with a 1 mm gap between the rheometer probe and the sample plate. To analyze the flow characteristics, the data were used to model the Herschel–Bulkley equation:

$$\mathrm{t}=\mathrm{k} (y^n)+\mathrm{\sigma }$$

where “t” is the shear stress (Pa), “y” is the shear rate (1/s), “k” is the consistency index (Pa s), “n” is the flow behavior index, and σ is the yield stress (Pa) [6].

2.5. Emulsion Stability

Emulsion stability was assessed using the methodology outlined by Fernandes and Salas-Mellado et al. [1], albeit with modifications. The samples were stored in 15 mL tubes at 50 °C for two days, then centrifuged at 2500 rpm. The mass of the precipitated fraction was measured, and stability was calculated using the following equation:

ES (%) = F1/F0 × 100

where “F1” represents the mass of the precipitated fraction, and “F0” represents the total mass of the sample.

2.6. Proximal Composition

Moisture content was measured at 110 °C until a constant weight. Ash content was determined at 550 °C for 72 h by the ignition method. pH values were recorded at 25 °C with a pH meter (SevenCompact pH meter S220, Mettler Toledo, Singapore). Fat content was assessed with hexane for 9 h, and total protein content was calculated as % nitrogen × 6.25 using a Kjeldahl analyzer (UDK 139, VELP, Usmate Velate, Italy) following official methods.

2.7. Determination of Functional Fatty Acids

Fatty acid profile was obtained as follows: “ISO 12966-1:2014 Animal and Vegetable fats and oils—Gas chromatography of fatty acid methyl esters—Part 2: Preparation of methyl esters of fatty acids”

Phenolic Analysis

The total phenolic content (TPC) of the mayonnaise was determined by the Folin–Ciocalteau method [3] at 760 nm using a UV 1280 Vis Spectrophotometer from Shimadzu, Kyoto, Japan. The results were expressed as µg of gallic acid equivalent (GAE)/g mayonnaise.

2.8. Antioxidants Analysis

The antioxidant activity of samples was assessed using the DPPH method [3], with some modifications, at 517 nm by spectrometry (UV 1280 Vis Spectrophotometer Shimadzu, Kyoto, Japan). The results were expressed as µg Trolox/g mayonnaise.

2.9. Oxidative Stability

Oxidative stability was evaluated using an 892 Professional Rancimat© (Metrohm, Herisau, Switzerland) following Chasquibol et al.’s method [3]. Shelf life at 25 °C was estimated by determining induction periods at 80, 90, and 100 °C, with all measurements performed in triplicate. Additionally, acid and peroxide indices were assessed according to Chasquibol et al. [3].

2.10. Sensory Evaluation

A sensory evaluation was conducted with 45 university students (aged 18–26) to assess appearance, flavor, texture, and overall acceptability using a 9-point hedonic scale (1 = “dislike extremely”, 9 = “like extremely”). Panelists received randomized samples in coded plastic cups labeled M1 [3].

2.11. Statistical Analysis

A 2k design with two replications and a central point was conducted, using quantity of chia and water as variables. The viscosity and emulsion stability results were presented as means with standard deviations, with all analyses being performed in triplicate. Data were analyzed using ANOVA at a 95% confidence level (Minitab Inc., State College, Palo Alto, CA, USA).

3. Results

According to the experimental design, it is concluded that Chia, water, and their interaction are significant, yielding an R² of 99.89%, R² (adj) of 99.80%, and R² (pred) of 99.55%, as shown in Figure 1. Viscosity optimization, targeting a viscosity of 2100, resulted in a formulation with 2.93% chia and 43% water (Figure 1).

All variables increased with higher proportions of CSM in PBM, with the highest values being observed at 3% CSM: “σ” (53.47 ± 24.12 to 122.05 ± 51.65), “k” (70.31 ± 24.96 to 129.88 ± 51.92), and “n” (0.64 ± 0.01 to 0.37 ± 0.01%). Flow behavior curves are shown in Figure 2.

Emulsion stability in

Table 2. Steady flow behavior and emulsion stability of PBM ^a.

Result	Control	Sample 1 (CSM b 1%)	Sample 2 (CSM b 1.5%)	Sample 3 (CSM b 2%)	Sample 4 (CSM b 2.5%)	Sample 5 (CSM b 3%)
Viscosity	2189.75 $\pm 55.70$	156.38 $\pm 10.83$	463.43 $\pm 27.71$	740.92 $\pm 51.48$	1298.85 $\pm 206.99$	2467.871 $\pm 285.08$
ES	99.13 $\pm 0.08$	63.08 $\pm 5.04$	81.22 $\pm 2.02$	92.60 $\pm 0.97$	97.85 $\pm 1.08$	98.57 $\pm 0.14$

^a Plant-based mayonnaise. ^b Chia seed mucilage. The results are expressed as means ± SD (n = 3).

shows a direct correlation with increasing CSM, with lower phase separation at higher mucilage concentrations; similar results were found in Caldeira Soares et al. [7]. PBM with 3% CSM best mimicked traditional mayonnaise properties, and subsequent analyses focused on this sample.

PBM showed a lower lipid (75.64 ± 0.40% to 48.54 ± 1.61%) content, protein (1.21 ± 0.22% to 1.19 ± 0.15%), and ash (1.8 ± 0.33% to 1.64 ± 0.37%) than the control sample, while carbohydrates (2.58 ± 0.16% to 3.15 ±1.12%) and moisture (18.77 ± 0.20% to 45.49 ± 0.49%) content were higher than the control sample. PBM showed a higher TPC (256.62 ± 45.44 µg GAE/g to 253.962 ± 29.83 µg GAE/g) content, DPPH antioxidant activity (1991.79 ± 258.48 µg Trolox/g), and pH (4.42 to 3.26) than the control sample. PBM had a lower acid (5.49 ± 0% to 3.59 ± 0%) index and peroxide (7.25 ± 3.70 meq O2/kg to 11.92 ± 5.76 meq O2/kg). PBM was rich in omega-3 fatty acids (55.36%), followed by omega-6 (29.32%) and omega-9 (8.08%), due to sacha inchi (Plukenetia huayllabambana) oil; while the control sample had more omega-6 (50.91%) and omega-9 (36.12%), with a small amount of omega-3 (0.27%). The estimated shelf life for Rancimat^® at 25 °C was 715 to 732 h, shorter than that control sample of 3221 to 3433 h, because the PBM does not contain commercial additives. PBM had a slight beige color and no characteristic odor. In sensory evaluation, consumer acceptability scored above 5 on a nine-point hedonic scale, leading to an overall acceptability rate of 71%. Average scores for appearance, flavor, texture, and overall acceptability were 5.24, 6.78, 5.29, and 6.06, respectively.

4. Conclusions

The study shows that 3% chia seed mucilage effectively replicates traditional mayonnaise. Replacing vegetable oils with Sacha Inchi oil enhances nutritional value, with the vegan mayo showing higher phenolic concentration, antioxidant activity, and omega-3 content. It also has less total fat and is well accepted by evaluators, offering a healthier alternative that aligns with current market trends.