DEVELOPMENT OF FUNCTIONAL MAYONNAISE ENRICHED WITH BASIL ESSENTIAL OIL ENCAPSULATED IN Β CYCLODEXTRIN: ANTIOXIDANT AND SENSORY EVALUATION
DOI:
https://doi.org/10.56238/revgeov16n5-129Keywords:
Encapsulation, Bioactive Compounds, Functional Foods, Basil Essential OilAbstract
The development of functional foods has stood out as a promising strategy to integrate nutrition and health benefits, primarily by incorporating bioactive compounds of natural origin. Among them, essential oils exhibit recognized antioxidant properties; however, their direct application in food is limited by high volatility and instability under adverse environmental conditions. In this context, encapsulation in β-cyclodextrin (β-CD) emerges as an efficient technological alternative that protects the active compounds and promotes their controlled release. Therefore, the present study aimed to develop a functional mayonnaise enriched with basil (Ocimum basilicum L.) essential oil (OE) encapsulated in β-CD, evaluating its antioxidant activity and sensory acceptance. Two Pickering emulsion formulations containing 2% (F1) and 5% (F2) of β-CD were prepared. The antioxidant activity was determined by the ABTS·⁺ and DPPH· methods; in parallel, a sensory analysis was conducted with 100 untrained panelists, using a nine-point structured hedonic scale and a five-point purchase intention scale. The results showed a significant increase in the antioxidant capacity of the encapsulated samples, with formulation F2 standing out, as it presented the highest Trolox equivalent values in both methods. However, sample F1 showed better sensory acceptance, indicating that moderate concentrations of β-CD favor the balance between antioxidant stability and sensory attributes. It is concluded that the encapsulation of OE with β-CD constitutes an effective technological strategy for application in food products, enabling the development of functional mayonnaises with enhanced antioxidant, aligned with clean label.
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