Development of A Reduced‐Fat Mayonnaise Using Double Emulsions ( W 1 /O/W 2 ) With the Addition of Natural Rosemary Antioxidants Obtained by Green Chemistry Extraction

Abstract

W1/O/W2 double emulsions are promising systems for formulating reduced-fat foods, as part of the fat is replaced by water (W1 ) while maintaining texture and rheological properties. However, their high susceptibility to lipid oxidation requires the addition of antioxidants. Rosemary (Rosmarinus officinalis) contains phenolic compounds with strong antioxidant properties, offering a natural alternative to synthetic additives. This study developed a reduced-fat mayonnaise-type sauce (16% w/w oil) based on double emulsions, optimizing polyglycerol polyricinoleate (PGPR) concentration to ensure physical stability. The internal W1/O and external W1/O/W2 ratios were 20:80 (w/w). Rosemary extracts were obtained by maceration extraction (ME) (ethanol: water 75:25, 4h), supercritical CO2 extraction (SFE, 10% ethanol, 400bar, 50°C), and pressurized liquid extraction (PLE, ethanol: water 75:25, 100bar, 140°C). PLE yielded the highest extract recovery (17.5%) and showed the greatest total polyphenol content (69.0mg GAE/g) and antioxidant capacity (926.9μmol TE/g), surpassing ME and SFE extracts. The PLE, SFE, ME extracts were incorporated into the oil phase of the emulsion, and its oxidative stability was compared with samples containing TBHQ. After 3days at 65°C, the emulsion with 1000mg/kg PLE extract doubled the induction period compared to TBHQ, demonstrating superior oxidative protection. In vitro digestion (INFOGEST) of double emulsions containing the PLE rosemary extract had a significant (p<0.05) increase in total polyphenol content and antioxidant capacity post-digestion, indicating that the emulsion matrix protects phenolic compounds. In conclusion, the PLE rosemary extract represents a promising natural alternative to synthetic antioxidants in reduced-fat sauces formulated with double emulsions, improving oxidative stability and contributing to potential health benefits.