A novel mayonnaise product rich in cis-lutein with higher bioaccessibility using natural food ingredients and its textural properties, sensory quality and storage stability

A novel mayonnaise product rich in cis ( Z )-lutein was developed by natural garlic oil and heat treatment. The formula of the mayonnaise was as follows: 68 % soybean oil, 7 % garlic oil, 14 % egg yolk, 6 % white vinegar, 3 % white sugar, and 2 % edible salt. After heated at 50 °C for 1 h, the ratio of Z- lutein in the mayonnaise significantly increased from 11.59 % to 40.47 %. The final products showed higher textural stability and relatively good sensory acceptance comparing with three commercial mayonnaises. The partition factor value of the ordinary mayonnaise was 46.50 %, while that of mayonnaise rich in Z -lutein reached 60.27 %. The bioaccessiblity of lutein in mayonnaise rich in Z -lutein was 31.72 % by simulated in vitro digestion and was twice of that in ordinary mayonnaise (14.68 %). We conclude, for the first time, garlic oil and thermal treatment improve the production of Z -lutein in the real food emulsion system.