The Characterization of Nanoliposomes of Oleaster (Elaeagnus angustifolia) Extract and Their Effect on the Oxidative Stability of Low-Fat Mayonnaise

Due to the high fat content and the use of synthetic antioxidants in the mayonnaise formulation, in this study, nanoliposomes (NLPs) of oleaster (Elaeagnus angustifolia L.) extract were used, and the physical and structural properties of the mayonnaise were investigated. In the research’s second phase, the quince seed mucilage (QSM) and soybean protein isolate (SPI) at concentrations of 1% and 2% were used in mayonnaise as a fat substitute. The NLPs were added to the low-fat mayonnaise formulation at concentrations of 0.5%, 0.75%, 1%, 1.5%, and 2%. Two samples without additives and TBHQ (200 ppm) were produced as a control. The samples were kept at 4°C for 6 months. The highest encapsulation efficiency, zeta potential, polydispersity index (PDI), antioxidant activity, and the smallest particle size were observed in the NLP-500 NLP (p < 0.05). In differential scanning calorimetry and thermogravimetry thermograms, NLP-1000 showed the lowest thermal stability and weight loss. Scanning electron microscope (SEM) and transmission electron microscope (TEM) images showed that NLPs are spherical and homogeneous. Fourier transform infrared spectroscopy (FTIR) analysis confirmed the entrapment of extract in phospholipid layers and a slight change in the peaks. All control treatments showed the highest fat content and pH (p < 0.05). TBHQ and treatments containing 2% QSM + SPI and 2% NLP (Sample 10) and 1% QSM + SPI and 2% NLP (Sample 5) showed the lowest acid, peroxide, thiobarbituric acid, and totox values during storage (p < 0.05). Therefore, NLPs containing oleaster extract can prevent the oxidation in mayonnaise.