Effect of red ginseng extract on the quality characteristics of mayonnaise

Increasing consumer demand for healthy food leads to the pursuit of mayonnaise with fewer egg yolks. This study investigated the possibility of red ginseng extract (RGE) as an egg yolk alternative in mayonnaise. Mayonnaises were prepared by replacing different ratios (0%, 25%, 50%, 75%, and 100%) of RGE to egg yolks, and quality characteristics were analyzed. RGE was confirmed to have 17.51 mg/g of crude saponin, a water holding capacity of 0.21 g/g, and an oil holding capacity of 1.82 g/g. Antioxidant activities of mayonnaise were significantly increased by RGE content. In texture profile analysis, the cohesiveness, gumminess, and adhesiveness of mayonnaise decreased with the addition of RGE. Mayonnaise with 0% and 25% RGE substitution for egg yolk showed smaller oil droplets and higher viscosity and, therefore, the highest emulsion stability (p<0.05). In mayonnaises incorporated with high RGE concentrations (>75%), larger oil droplets increased, and emulsion properties were rapidly weakened. RGE also affected the sensory evaluation of mayonnaise; mayonnaises incorporated with 0% and 25% RGE showed high preference. RGE can be expected to play a positive role as a supplemental emulsifier and may expand the utility of red ginseng.