Fabrication of W/O/W emulsion gel co-loaded with Aronia berry anthocyanins and β-carotene for mayonnaise application.

Traditional mayonnaise is characterized by high fat content and high oxidation tendency. Hydrophilic anthocyanins and hydrophobic β-carotene cannot be synergistically utilized due to weak stability and low bioavailability. Herein, snow pea protein (SPP) and sodium alginate (SA) were adopted to construct W1/O/W2 emulsion gels for co-encapsulation of anthocyanins and β-carotene, and their feasibility as mayonnaise fat replacers was investigated. FTIR, fluorescence spectra and molecular docking suggest spontaneous binding between SPP and SA through hydrogen bonding and hydrophobic interactions. Increasing SA concentration improved the thermal stability of complexes. At 0.9% SA, the double emulsion achieved the minimum particle size, with anthocyanin and β-carotene encapsulation efficiencies of 90.15% and 87.75%, and favorable storage stability over 28d. The corresponding emulsion gel exhibited significantly enhanced thermal and freeze-thaw stability. SPP-SA complexation retarded protein hydrolysis and free fatty acid release, greatly improving the bioaccessibility of both bioactive compounds. Replacing 20% mayonnaise fat with the emulsion gel reduced lipid content while sustaining sensory, rheological and flavor attributes, and suppressed lipid oxidation during storage. This work expands the utilization of SPP in functional delivery and provides a basis for developing antioxidant low-fat foods.