Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise

ABSTRACT This study investigates the effects of xanthan gum, carrot flour, and pumpkin flour on the physicochemical, rheological, and bioactive properties of 50% (w/w) low‐fat mayonnaise prepared with cold‐pressed oils. Two sets of mayonnaises were prepared: one with sesame oil supplemented with 6%–8% carrot flour, and another with black cumin oil supplemented with 8%–10% pumpkin flour. For comparison, a control mayonnaise containing 0.5% xanthan gum as a stabilizer was also prepared. Mayonnaise was produced in two stages using a kitchen‐type mixer: the aqueous phase (egg yolk powder, water, and vinegar) was mixed for 2 min, followed by gradual incorporation of oil with continuous mixing for 15 min. Carrot and pumpkin flours enhanced antioxidant capacity and bioactive compound content compared to the control. Flour addition also influenced color, darkening the samples, and increasing yellowness. Rheological analysis showed shear‐thinning behavior for all mayonnaises, with xanthan gum increasing both viscosity and yield stress, carrot flour mainly increasing viscosity, and pumpkin flour mainly increasing yield stress. Oxidative stability, assessed by conjugated dienes (CD), K 232 , K 270 , peroxide (PV), and p ‐Anisidine values ( p ‐AV), was improved in flour‐enriched samples compared with the control, with pumpkin flour showing the greatest protection against both primary and secondary oxidation, while xanthan gum formulations showed the highest deterioration. Pearson correlation analysis confirmed that higher phenolic content and antiradical activity were strongly and inversely associated with PV, p ‐AV, K 232 , and K 270 values, demonstrating the oxidation‐inhibiting effect of carrot and pumpkin flours. These findings support the use of clean‐label, and bioactive‐rich ingredients enhances oxidative stability in mayonnaise, providing insights into their potential to support product shelf life.