Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage

Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage

This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayonnaise was prepared by replacing soybean oil with...

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Bibliographic Details
Main Authors: Mohammed El-Waseif, Badr Saed, Hany Fahmy, Ahmed Sabry, Hamdy Shaaban, Mohamed Abdelgawad, Ali Amin, Amr Farouk
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
oxidative stability
microbiological growth
peroxide value
free fatty acids
p-anisidine value
Online Access:https://www.mdpi.com/2304-8158/11/15/2288

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