## 3 Results and Discussion
### Oxidative Status of Mayonnaises  
The oxidative parameters of the proposed mayonnaise formulations were evaluated to predict the finished products' shelf life and ensure their functionality and safety during storage conditions. Results related to the oxidative status of the oil phase of each mayonnaise sample stored in the refrigerator for 4 weeks are presented in Table 2.  
PV measures the amount of primary oxidation products--peroxides and hydroperoxides. It can be noted that the PV results of all prepared emulsions and commercially available mayonnaise significantly increased during the shelf life test (Duncan test, Table 2). The highest PV values (2.67-4.00 mg O\({}_{2}\)/kg of oil) were observed for CPBM during storage conditions up to 28 days. This could be attributed to the absence of additional substances, such as antioxidants, in the mayonnaise sample, which would prevent the formation of peroxides and hydroperoxides in the oil phase. However, the prepared CM aquafaba-based mayonnaise samples with the addition of BCCE were characterized by the lowest PV values (1.10 mg O\({}_{2}\)/kg of oil and 1.26 mg O\({}_{2}\)/kg of oil for BCCM3% and BCCM0.1%, respectively) after 4 weeks of storage. This indicates that antioxidants present in BCCE successfully delayed the primary oxidation processes, mainly generating hydroperoxides in the oil phase. Unexpectedly, the supplementation of CM with synthesized antioxidant OC caused a 1.5-fold increase in PV after 1 week of storage (Table 2). At the end of the storage, the amount of hydroperoxides in OCM (PV = 2.02 mg O\({}_{2}\)/kg of oil) insignificantly differed from PV for non-supplemented CM (2.00 mg O\({}_{2}\)/kg of oil). On the other hand, antioxidants present in active film incorporating BCCE gradually released to CM and markedly decreased hydroperoxide formation in the AFM sample after 28 days of storage in the refrigerator compared to the CM sample (Duncan test, Table 2). A similar increase in PV (1.55-2.00 mg O\({}_{2}\)/kg of oil) for mayonnaise samples fortified with different ginger concentrations (0-1.25%) after 4 weeks of storage was reported by [PERSON] et al. [6]. However, after 20 weeks of storage, a sample without ginger powder had the highest PV (53.0 mg O\({}_{2}\)/kg of oil) with a significant difference compared to all fortified mayonnaise samples (PV = 8.9-36.8 mg O\({}_{2}\)/kg of oil). Moreover, [PERSON] et al. [2] found that levels of primary oxidation products in mayonnaises with different antioxidant additives, such astocopherol, rosmear essential oil, _Ferulago angulata_ extract, and tertiary butylhydroquinone (TBHQ) were lower (PV = 1.5-2.75 mg O\({}_{2}\)/kg of oil) after 1 month of storage than the PV of control sample (3.25 mg O\({}_{2}\)/kg of oil). \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Week**} & \multicolumn{6}{c}{**Type of Mayonnaise**} \\ \cline{2-7}  & **CPBM** & **CM** & **BCCM0.1\%** & **BCCM3\%** & **OCM** & **AFM** \\ \hline \multicolumn{7}{c}{PV} \\  & & & \multicolumn{3}{c}{(meq C\({}_{2}\)/kg of oil)} \\ \hline
0 & 2.67 \(\pm\) 0.05 \({}^{\rm\,\,\rm\,\,\rm  
expressed as AnV. As presented in Table 2, AnV results of all studied mayonnaies in the absence and presence of natural and synthetic antioxidants increased during storage time. The lowest amounts of secondary oxidation products after 4 weeks of storage were observed in CM, BCCM3%, and BCCM0.1% (AnV = 1.52, 1.54, and 1.57, respectively). Thus, only aquafaba as the main ingredient of the proposed mayonnaise can affect the hydroperoxide decomposition to form carbonyls and other compounds, in particular, aldehydes. The obtained results match with those reported by other authors who found that the AnV results of mayonnaise enriched with apple peel extract (0-1.25%) decreased with increasing concentrations of this extract (AnV = 7.65, 4.71, 4.11, 3.51, and 3.42 for samples without and with 0.5, 0.75. 1.0, and 1.25% of extract after 60 days of storage, respectively) [33]. [PERSON] et al.