Physical properties and oxidative stability of mayonnaises fortified with natural deep eutectic solvent, either alone or enriched with pigmented rice bran
2025
Siripattanakulkajorn, Chatchai | Sombutsuwan, Piraporn | Villeneuve, Pierre | Barea, Bruno | Domingo, Romain | Lebrun, Marc | Aryusuk, Kornkanok | Durand, Erwann
This article explores the novel use of natural deep eutectic solvents (NaDES) in real food by incorporating them into mayonnaise, either alone or with pigmented rice bran (RB). Results showed that NaDES-fortified mayonnaises could prevent lipid oxidation. Notably, mayonnaises with NaDES2 (betaine:sucrose:water) significantly reduced the production of lipid hydroperoxides, which was maintained to an average of 2.6 mmol LOOH/kg oil, which is 2.9 times lower than the control (7.5 mmol LOOH/kg oil), or 7.4 times lower than mayonnaise with citric acid (19.1 mmol LOOH/kg oil). NaDES2-fortified mayonnaises maintained high tocopherols levels (0.97 g/Kg oil) and reduced volatile compounds from secondary lipid oxidation. This effect may result from NaDES altering the aqueous phase properties of mayonnaise, notably by reducing water activity by ∼0.1. Finally, pre-enrichment of the NaDES phase with bioactive molecules (e.g. from pigmented RB) represents an innovative perspective to promote the health benefits of formulated foods.
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