Enriching antioxidant properties of mayonnaise sauce by the extracted Phycocyanin pigment from Spirulina platensis microalgae

Mayonnaise sauce is one of the oldest and commonly used sauces in the food industry. Using the probiotics in food industries and producing functional food is an incremental issue today. The objective of this research is to produce a functional mayonnaise sauce by adding the extracted Phycocyanin pigment from Spirulina platensis microalgae and testing the antioxidant properties. 50, 75, and 100% of Phycocyanin solved in water were added to the low-fat mayonnaise sauce (3.5% fat), and antioxidant content as tested by DPPH technic, and IC50 was obtained 55.86, 56.11, and 57.90 than the control treatment (water without Phycocyanin) with 53.98%, respectively. The antioxidant properties of mayonnaise sauce were increased by increasing the percentage of the extracted Phycocyanin pigments from Spirulina platensis microalgae. The acidity did not significantly change by values of 1.01, 0.96, 0.92, and 0.92 than the control treatment with the acidity of 1.01, respectively. In addition, pH was not significantly changed by values of 2.91, 2.94, 2.96, and 2.97 than pH of 2.9 for control treatment, respectively. The organoleptic test was conducted and showed good flavor, taste, color, and smell. Therefore, the enriched-protein mayonnaise sauce by Spirulina platensis microalgae can be suggested as a functional food in the food industry.