Optimization of Mayonnaise Formulation with PUFA-Rich Oils: A Literature Review on Omega-6:Omega-3 Ratio Correction and Oxidative Stability

Abstract

The modern diet is critically deficient in omega-3 polyunsaturated fatty acids (PUFA n-3), as indicated by an unfavorable dietary omega-6:omega-3 ratio of about 10:1 to 30:1, far from recommended values. This literature review synthesizes studies on the formulation of mayonnaises using multiple vegetable oil sources, including sunflower, corn, flaxseed, and soybean oil to evaluate the strategies for correcting the omega-6:omega-3 ratio and ensuring product stability. The review focuses on how proportional substitution levels of these diverse oils impact the resulting fatty acid profiles (PUFA content and omega-6:omega-3 ratio) and the oxidative stability during storage, assessed mainly through PV and p-AV. Across the literature, the strategic blending of these oils, particularly the inclusion of flaxseed and soybean oil, consistently increases ALA and shifts the omega-6:omega-3 ratio toward therapeutic ranges. Crucially, while higher omega-3 levels increase susceptibility to oxidation, this challenge is reliably mitigated by optimizing the oil blend ratios and employing appropriate formulation strategies, including the use of antioxidants and specialized stabilizing agents, which generally preserve or improve oxidative stability over storage. The evidence supports mayonnaises formulated with optimized oil blends as suitable carriers to help correct essential fatty acid imbalance. The main challenge remains the need for ongoing optimization of antioxidant systems to ensure that targeted nutritional improvements are compatible with PV- and p-AV-based quality and stability requirements.