## 1 Introduction  
Nowadays, consumers are increasingly aware of the connection between food and health, and they are therefore more and more attracted to foods that, in addition to having a high nutritional value and sensory satisfaction, exert beneficial biological and physiological activities. These potential health benefits may be attributed to their content of bioactive compounds, such as phenolic acids, flavonoids, vitamins, carotenoids, and vitamins, which are found mainly in fruits and vegetables. Mayonnaise is one of the most widely consumed sauces in the world due to its creamy mouthfeel and special flavor [1]. Mayonnaise represents a cold oil-in-water emulsion prepared by mixing vegetable oils (70-80%), emulsifier (egg yolk), texture enhancers (gum and starch), lemon juice or vinegar, and flavoring agents (salt, sweetener, mustard, or garlic) [2, 3]. Mayonnaise consumption has increased in recent decades as a result of the development of international food restaurant chains, including fast food and Japanese and Middle Eastern restaurants that use mayonnaise as a seasoning for many of their dishes [4]. The mayonnaise market is expected to rise in the years ahead due to the growing demand for convenience food and the changing eating habits of consumers [5]. However, the regular consumption of mayonnaise can induce health problems mainly related to the high cholesterol content of the egg yolks and the high energy value determined by the oil content. The trend toward the adoption of vegetarian diets among consumers and the understanding of the need to adopt healthy diets has challenged the food industry to create egg-less, vegan, low-fat, and natural mayonnaise variants [6]. In recent years, numerous studies aimed to replace the egg yolk in the mayonnaise recipe with emulsifiers of plant origin, without affecting the mayonnaise's stability, consistency, taste, and color [6]. The emulsifying performances of canola, wheat germ, and white lupin proteins have been tested for the formulation of vegan mayonnaise, as well as soy milk, chia mucilage, and modified potato starch [7; 8; 9; 10; 11]. Soy milk has been used successfully as an egg yolk substitute in low-cholesterol mayonnaise formulations [8; 12]. Mayonnaise is highly susceptible to lipid oxidation during storage due to the high oil content and the unsaturated character of the oil. This process reduces the shelf life of mayonnaise by the development of rancid flavors formed as secondary oxidation products through the decomposition of hydroperoxides and by discoloration determined by the reaction of pigments, especially carotenoids, with the free radicals formed during lipid oxidation [13]. In addition, lipid oxidation reduces the nutritional value of mayonnaise, by decreasing the concentration of bioactive compounds, especially antioxidants [14]. In a multiphase system, such as mayonnaise, the oxidative reactions are initiated mainly at the interface between the oily and the aqueous phase, and they are strongly influenced by the composition and physicochemical properties of these two phases and of the surfactants, and by the surface area of the oil droplets [15]. To delay lipid oxidation in mayonnaise, synthetic antioxidants, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), have been extensively used, but their long-term intake has been reported to have harmful effects on human health [16]. As a result, natural antioxidants from plant sources have gained attention as alternatives to enhance the stability of foods against oxidation, more so as they exhibit a wide spectrum of pharmacological activities, such as antioxidant, antimicrobial, anti-inflammatory, and antimutagenic activities [1; 2; 15]. Fruits, vegetables, seeds, herbs, and spices have been demonstrated to be excellent sources of natural antioxidant molecules.