Prospects of using grape seed oil for production of functional mayonnaise emulsions

Abstract

Solution of the problem of alimentation structure improvement is related to creation of functional food-stuff with a balanced content of the major nutrient materials enriched in missing micronutrients and, at the same time, being daily products. Multicomponent structure of vegetable oils provides ample opportunities for construction of products preventing deficiency in essential fatty acids, vitamins and other physiologically functional ingredients. Grape-seed oil is of high bioavailability determined by a complex of biologically active substances, bioflavanoids, a group of vitamins, being the most important of them. Physiological effect of grapeseed oil includes anti-cholesterol property preventing cardio-vascular diseases. This research covers studies of functional mayonnaise emulsion made on the basis of sunflower and grape-seed oils. The study covers oxidative stability of emulsions, based on determination of intensity of primary and secondary oxidation products formation.