Stabilization of PUFA ‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

ABSTRACT

Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical methods, and strategies to enhance oxidative stability of mayonnaise. This review synthesizes findings on key factors influencing oxidation, including environmental conditions, packaging, oil and emulsifier type, and antioxidant systems. Advanced analytical techniques such as headspace GC–MS, NMR, and imaging have improved monitoring of oxidation processes. Among antioxidants, EDTA remains the most effective due to its strong metal‐chelating ability, while natural antioxidants and peptides show promise they require further validation. Emerging approaches include bioinformatics‐driven peptide discovery, mathematical modeling for shelf‐life prediction, and innovative delivery systems such as emulsions, gels, and encapsulation technologies to protect PUFA oils (e.g., omega‐3). Future research should integrate AI‐based predictive tools and molecular docking to develop clean‐label, cost‐effective solutions for oxidative stabilization. Overall, this review highlights progress and identifies knowledge gaps, emphasizing the need for multidisciplinary strategies to ensure the quality and shelf‐life of PUFA‐rich mayonnaise.