Production of Low‐Fat Mayonnaise With <i>Dunaliella salina</i> Protein: A Sustainable Alternative for Improved Sensory and Functional Properties

The increasing demand for healthier food alternatives has led to the exploration of functional ingredients that can replace traditional fats in food products. <i>Dunaliella salina</i>, a microalga rich in proteins, presents a promising source for creating low-fat formulations while maintaining desirable sensory and functional properties. This study aims to evaluate the potential of <i>Dunaliella salina</i> protein as a fat replacer in mayonnaise, focusing on its impact on physicochemical properties, rheological behavior, and sensory characteristics during a 10-day storage period. The effect of the extraction method on physicochemical (pH, moisture content, emulsion stability, ash content, and FTIR spectroscopy) and rheological properties of <i>Dunaliella salina</i> protein was investigated. At the next step, the best method regarding to extracted protein properties was applied, and the protein was used in mayonnaise at 3 levels (1%, 3%, and 5%). Physicochemical, rheological, and sensory properties of mayonnaise were then evaluated. Results showed that the incorporation of <i>Dunaliella salina</i> protein significantly improved the viscosity and stability of the mayonnaise, with T3 (5% protein) exhibiting the highest enhancement in both functional and sensory properties. FTIR analysis revealed stronger protein-lipid interactions in the protein-enriched samples. Sensory tests demonstrated that T3 consistently outperformed other formulations in texture, color, odor, and overall acceptance. In conclusion, <i>Dunaliella salina</i> protein proves to be an effective fat replacer, enhancing both the sensory and functional properties of low-fat mayonnaise, offering a sustainable and nutritionally enriched alternative for healthier food formulations.