Development of Brazil Nut (Bertholletia excelsa) Mayonnaise.

Abstract: Mayonnaise is one of the most widely consumed creamy products worldwide, legally defined as a stable emulsion of vegetable oil, egg yolk, and acidulant. Given the growing demand for more balanced diets, the Brazil nut (Bertholletia excelsa) emerges as a promising alternative for the development of functional foods. This resource of Amazonian socio-biodiversity possesses a rich nutritional profile, characterized by unsaturated fatty acids (omega-6), high biological value proteins, and essential micronutrients such as magnesium, vitamin E, and selenium. The present study aimed to develop a mayonnaise formulated from the fluid extract of Brazil nut (Bertholletia excelsa), with the purpose of partially replacing refined oils with a lipid source rich in bioactive compounds, thereby reducing lipid concentration and meeting the demand for healthier products without compromising emulsion stability. Pasteurized egg yolk, commercial soybean oil, citric acid, salt, and Brazil nuts—which were shelled, blanched, ground, and pressed for extract obtention—were employed as raw materials. All ingredients were subjected to mechanical agitation until a stable emulsion was achieved. Physicochemical analyses and colorimetric analysis were conducted using the CIELAB color system. On a wet basis, the mayonnaise yielded the following results: moisture = 41.6% ± 3.6%; ash = 7.8% ± 1.99%; lipids = 33% ± 5.17%; proteins = 4.76 ± 0.89; titratable acidity = 7.5%; and pH = 5.95. Emulsion stability reached 86% ± 1.32, indicating satisfactory physical stability. The colorimetric analysis results (L* -0.30 ± 0.066, a* 15.0 ± 0.2937, and b* 15.01 ± 0.2960) suggest that the mayonnaise exhibited a desirable hue for emulsified food products. The formulated mayonnaise proved to be a functional and health-oriented alternative, addressing the increasing demand for differentiated food products.

Keywords: Brazil nut, mayonnaise, formulation, physicochemical analysis, stability.