Valorization of Hazelnut Skin By-Products through Encapsulation for Oxidative Stabilization of Mayonnaise: Influence of Wall Materials

This study explored the potential of microencapsulated hazelnut skin extract as a natural antioxidant to enhance the oxidative stability of mayonnaise, providing a sustainable valorization route for food industry by-products. Microcapsules were produced by spray drying with pea protein, maltodextrin, and gum arabic as wall materials. Response Surface Methodology optimization showed that gum arabic had the highest encapsulation efficiency (97%), followed by maltodextrin (90%) and pea protein (72%). Microcapsule characterization revealed that gum arabic-based particles exhibited more spherical morphology and stronger oxidative protection, while maltodextrin-based capsules showed superior flowability. Mayonnaise samples enriched with microcapsules were tested for oxidative stability using peroxide value (PV), p-anisidine value (p-AV), and Rancimat analysis over 30 days at 4°C, 25°C, and 45°C. At 25°C, PVs ranged from 3.88 to 15.12 meq O ₂ /kg, with the lowest values in samples with EDTA (3.88 meq O ₂ /kg), TBHQ (4.34 meq O ₂ /kg), and gum arabic microcapsules (8.73 meq O ₂ /kg). TBHQ samples showed the highest oxidative stability with an induction period (IP) of 2.64 hours, followed by EDTA (2.48 hours) and gum arabic microcapsules (2.21 hours). Sensory tests indicated that mayonnaise with gum arabic microcapsules achieved acceptability scores similar to control and synthetic antioxidant samples, exceeding 7 on a 9-point scale. Overall, gum arabic-based microencapsulation effectively improved mayonnaise oxidative stability and preserved sensory quality, supporting the use of plant-derived antioxidants as natural alternatives to synthetic additives in emulsified foods.