Physicochemical and structural properties of vegan mayonnaise prepared with peanut sprout oil and aquafaba

Peanut sprout oil (PSO), rich in unsaturated fatty acids, and aquafaba, a chickpea-derived emulsifier, were used to formulate vegan mayonnaise. This study examined the impact of different aquafaba-to-oil ratios (PA1: 33:60, PA2: 28:65, PA3: 23:70) on the physicochemical, microstructural, and sensory properties of the formulations. As aquafaba content decreased, pH values, centrifugal and thermal stabilities were reduced. Emulsions with less aquafaba had larger oil droplets, leading to weaker emulsion stability and texture. Among the samples, PA1 exhibited the most desirable characteristics, including firmness and physical stability comparable to conventional egg-based mayonnaise. Microstructural analysis confirmed that smaller and more uniform droplets contributed to improved stability. PA1 formulations had the highest oxidative stability, and the absence of egg yolk did not increase lipid oxidation. Sensory evaluation revealed that PA1 received the highest scores for overall acceptability. These findings support the use of PSO and aquafaba as effective ingredients in vegan mayonnaise formulations.