Physio-Chemical Properties and Oxidative Stability of Microencapsulated Silkworm Pupae Oil Enriched Mayonnaise

This study investigates to enrich the mayonnaise with novel oil replacer which is from silkworm pupae insect. Due to their health benefits, the well-known omega-3 and omega-6 fatty acid families are the most significant polyunsaturated fatty acids (PUFA) demanded in foods. Insects are traditionally consumed as food in different parts of the world since they are both a good source of protein and rich in essential fatty acids (EPA and DHA). The product Mayonnaise was developed using Encapsulated Silkworm Pupae Oil powder (Mayo-ESOP of 10 g) and Silkworm Pupae Oil (Mayo-SPO OF 10 ML) and was compared with control mayonnaise prepared out of sunflower oil. The mayonnaise samples were analysed for oxidative stability through peroxide values at 0, 7, 14 and day 21 days and after preparation of physical parameters such as droplet size for surface (µm), volume (µm), viscosity (γ=10 s-1), proximate analysis, colour values (*L, *a and *b) fatty acids profile. The study revealed that Mayo-ESOP and Mayo-SPO samples showed better oxidative stability as a result of this not affecting any quality aspects of mayonnaise samples. The proximate composition among the three variations of mayonnaise Mayo-SPO was found to have a maximum fat content of 76.13±0.01g per 100 g, followed by Mayo-ESOP 72.3±0.01g/100 g and Control 66.21±0.01g/100 g respectively. The fat composition indicates that silkworm pupae have a very good fatty acid profile, which includes omega 9 and omega 6. The colour values (L*, a*, b*) and the total colour difference represented as (ΔE values) had no much significant difference show the yellowness colour for mayonnaise sample compared to control due to the presence of carotenoids. Overall, the colour assessment reveals that the oil was of good quality. Oxidative stability indicates the mayonnaise samples stored at a refrigerated temperature for 0, 7, 14, and 21 days had significantly difference on peroxide values due to oxidation of mayonnaise samples.