PHYSICOCHEMICAL AND MICROBIOLOGICAL EVALUATION OF 6-GINGEROL–FORTIFIED FUNCTIONAL MAYONNAISE: A POTENTIAL DIETARY PRODUCT FOR DIABETICS

Ginger oleoresin, rich in 6-gingerol, has emerged as a natural bioactive source with promising antidiabetic, antioxidant, and anti-inflammatory potential for managing type 2 diabetes. This study aimed to formulate and evaluate a 6-gingerol rich ginger oleoresin-fortified functional mayonnaise as a natural, plant-based, and safe dietary product with improved physicochemical stability and microbiological safety, for diabetic consumers. Ginger rhizomes collected from the Ayub Agricultural Research Institute, Faisalabad, were dried, and subjected to ultrasonication-assisted extraction using ethanol to obtain 6-gingerol-rich oleoresin. The fortified mayonnaise was then prepared and evaluated for physicochemical, microbiological, and sensory attributes over an 8-week storage period using four different formulations with varying concentrations of ginger oleoresin. Results demonstrated that ginger oleoresin contributed to maintaining pH, suppressing microbial proliferation, and enhancing emulsion stability during storage. Sensory evaluation showed that treatment with 0.5% ginger oleoresin supplementation achieved superior ratings for mouthfeel, taste, aroma, and overall acceptability. In conclusion, 0.5% supplementation produced the most stable and organoleptically acceptable mayonnaise, underscoring its potential as a safe, functional, and health-promoting dietary product for diabetics.