Sesame meal and lemon zest – enriched mayonnaise: Proximal analysis and toxicological studies in animals

Abstract

Considering the high global consumption of mayonnaise and modern concerns about the health value of food products, the recipe for mayonnaise sauces is constantly evolving. In this study, we present the proximal analysis and toxicological evaluation of a new mayonnaise, which was patented. Starch was replaced with sesame meal, and lemon zest was added as an antioxidant. Compared to a mayonnaise prepared using a traditional recipe as control, the enriched mayonnaise had higher protein and lower fat content, suggesting a potentially healthier product. Aditionally, peroxide and anisidine values were lower in the new mayonnaise, indicating higher resistance to oxidative damage. Toxicological studies of the enriched mayonnaise, including oral moderate-to-lethal dose (acute oral toxicity), cumulative (subacute) action, irritating effect on mucous membranes, and sensitizing properties, which were conducted on laboratory animals following required regulatory standards, are shown in this work. The patented sesame meal and lemon zest-enriched mayonnaise proved to be safe in all performed studies, meeting safety requirements regarding toxicological parameters. Furthermore, the enriched mayonnaise is affordable, with a production cost similar to that of control mayonnaise.

Graphical abstract

Highlights

• •

  Potentially healthier mayonnaise where starch and antioxidants were replaced with sesame meal and lemon zest was developed.

• •

  New mayonnaise has a higher protein and lesser fat amount than control, what may indicate a potentially healthier product.

• •

  AV and PV were lower in new mayonnaise than in control, which may indicate a higher resistance to oxidative damage.

• •

  No toxicological effects of the new mayonnaise were found.