{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,26]],"date-time":"2026-02-26T12:02:21Z","timestamp":1772107341355,"version":"3.50.1"},"reference-count":52,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,26]],"date-time":"2026-02-26T00:00:00Z","timestamp":1772064000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>The preparation and characterization of phenolic extracts from Averrhoa carambola were performed to develop enriched mayonnaise-type emulsions, evaluating the effect on their physicochemical, rheological, and microstructural properties. Extracts were obtained by Ultrasound-Assisted Extraction (UAE) employing different ethanol:water ratios, followed by the analysis of their Total Phenolic Content (TPC) and Antioxidant Activity (AA). The 50:50 extract (AEt50) exhibiting the highest bioactivity was selected for the development of enriched mayonnaise, which was then subjected to stability, physicochemical, rheological, and microstructural analyses. Extraction yields ranged from 13% to 28%, with TPC values spanning 3251 to 4661 mg GAE\/g of extract, and AA values between 49.25 and 81.67 \u00b5Mol Trolox\/g of extract. Subsequently, the strategic incorporation of the extract, coupled with pH adjustment, successfully maintained the pH of the final products at approximately 4.63 and preserved emulsion stability. This process resulted in a significant, dose-dependent increase in TPC and AA in the mayonnaise, with the highest concentration achieving nearly 9.0 mg GAE\/g and the antioxidant activity de 60.0 \u03bcMol Trolox\/g. The microstructural integrity was maintained, with all droplet sizes remaining under 4 \u00b5m, though a visible change in color (\u0394E) was observed. All samples exhibited shear-thinning, non-Newtonian behavior, accurately fitted to the Ostwald\u2013de Waele model (R2 &gt; 0.982), and demonstrated a dominant elastic structure (G\u2032 &gt; G\u2033) characteristic of high-quality solid-like gels. Thus, the incorporation of Averrhoa carambola extracts is a technically viable and effective alternative to develop stable food products enriched with functional bioactive compounds.<\/jats:p>","DOI":"10.3390\/gels12030196","type":"journal-article","created":{"date-parts":[[2026,2,26]],"date-time":"2026-02-26T10:33:02Z","timestamp":1772101982000},"page":"196","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Designing Stable Mayonnaise: Rheological and Structural Performance Fortified with Antioxidant Star Fruit (Averrhoa carambola) Extract from Ultrasound-Assisted Extraction"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-8246-1248","authenticated-orcid":false,"given":"Mar\u00eda","family":"Z\u00fa\u00f1iga-Navarro","sequence":"first","affiliation":[{"name":"Research Group of Complex Fluid Engineering and Food Rheology, Universidad de Cartagena, Cartagena 130015, Colombia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4716-0354","authenticated-orcid":false,"given":"Somaris E.","family":"Quintana","sequence":"additional","affiliation":[{"name":"Research Group of Complex Fluid Engineering and Food Rheology, Universidad de Cartagena, Cartagena 130015, Colombia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4084-4948","authenticated-orcid":false,"given":"Luis A.","family":"Garc\u00eda-Zapateiro","sequence":"additional","affiliation":[{"name":"Research Group of Complex Fluid Engineering and Food Rheology, Universidad de Cartagena, Cartagena 130015, Colombia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,26]]},"reference":[{"key":"ref_1","first-page":"76","article-title":"Antioxidant activity of fruits available in aizawl market of mizoram, India","volume":"1","author":"Ali","year":"2010","journal-title":"Int. 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