Résumé:
Subject description: The seaweed extracts, abundant in compounds with well-documented antioxidant
properties, are increasingly utilized as natural food additives in the food production industry.
Objectives: This investigation focuses on the potential uses of algae phenolic extracts as natural
additives in mayonnaise formulation after 15, 30, and 45 days of storage period.
Methods: Physicochemical analysis was conducted on the prepared mayonnaise, and the content of
total phenolics and flavonoids was assessed. Additionally, the free radical scavenging activity (DPPH)
and ferric reducing power (FRP) were evaluated. All these parameters were measured at intervals of
15, 30, and 45 days during the storage period.
Results and discussion: The results show that incorporating seaweed phenolic extracts in mayonnaise
production yields a product with good physicochemical quality for a limited duration (45 days of
storage). The values of moisture content, pH, and acidity are consistent with standard mayonnaise,
ranging from 4.80±0.06 to 7.08±0.09 for pH and from 0.134±0.003 to 1.286±0.03 for acidity. There
were variations in these values during storage. Additionally, the mayonnaise enriched with algae
phenolic extracts exhibited high levels of phenolics (107.04 mg GAE/100g) and flavonoids (25/225 mg
QE/100g) content with strong antioxidant activity, (70.674% for DPPH and 125.709 mg AAE/100g for
FRP). After 45 days of storage, there was a significant decrease in phenolic compounds and antioxidant
activity for the three types of mayonnaise prepared (with natural additives, synthetic additives, and
without additives). Regarding sensory analysis, color, odor, and texture significantly influenced the
overall acceptability of mayonnaises. Even after 45 days of storage, the mayonnaise enriched with
seaweed extract maintained their color, odor, and overall acceptability at a moderate level.
Conclusion: The addition of algae to food products not only enhances the quality but also increases
their nutritional properties. As a result, the natural additives investigated in this study were derived
using an environmentally friendly and safe aqueous extraction process
