Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend

Fat substitute in salad dressing: The role of soybean oil body self-aggregates in enhancing texture and rheological property

Salad dressing have become a popular condiment in many countries. However, their high fat content may contribute to obesity and related health issues. In this study, mild and extensive purification were used to extract soybean oil body (SOB) with different protein compositions, and further modulated the interfacial charge interactions, thereby producing SOB self-aggregates for fat substitute in salad dressing. Mild purification of SOB increased extrinsic protein content, while extensive purification reduced extrinsic protein content. The mild purification system showed the largest particle size and segregated network structure close to the isoelectric point. However, the extensively purified system exhibited a charge reversal from negative to positive, forming a compact network. Both self-aggregates exhibited shear thinning and elastic properties. Increasing SOB self-aggregate concentration enhanced brightness, electrostatic repulsion and steric hindrance in salad dressing. SOB self-aggregates prepared with extensive purification at pH 5.0, formed a dense network structure that facilitated droplet arrangement, thereby imparting optimal viscoelasticity, enhanced interactions, and thixotropic recovery to salad dressing. This work presents a method based on different protein composition and charge modulation for incorporating oil body as ingredients in spreadable condiments without thickener as label-free products.

Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion

The milk fat globules in infant formula (IF) are encapsulated by a component known as milk fat globule membrane (MFGM). However, it is currently unclear whether the improved emulsion stability of MFGM can have a profound effect on the finished IF. Therefore, this study investigated the effects of MFGM on the particle size, stability, rheology, and microstructure of emulsions prepared by dairy ingredients via wet mixing. Further, IF were processed using such emulsions, the physicochemical properties, surface composition of the powders were examined. The results showed that MFGM reduced the particle size of the emulsion, increased the viscosity, and improved the microstructure of the MFGM. Furthermore, MFGM reduced the moisture content of the powder, increased the glass transition temperature, and reduced the presence of surface fat. In conclusion, the addition of MFGM enhance the finished powder stability by improving the emulsion stability prepared during IF manufacturing.

Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends

There is a growing demand for nutritious food products that contain specific ingredients, such as long-chain polyunsaturated fatty acids (LCPUFAs). In the case of LCPUFAs, protection against lipid peroxidation is difficult, and microencapsulation emerges as an alternative. The aim of this research work is to develop mayonnaise containing spray-dried microcapsules (SDM). Fortified mayonnaise was developed using various treatments such as (T1) incorporating chia seed oil (CSO), (T2) incorporating fish oil (FO), (T3) incorporating blend of chia and fish oil, (T4) incorporating the SDM of CSO, (T5) incorporating the SDM of FO, and (T6) incorporating the SDM of chia and fish oil blend as well as controls. Thereafter, during the 15-day storage period, the fatty acids (FAs) composition, free fatty acids (FFAs), peroxide value (PV), and sensory properties of fortified mayonnaise were examined every 5 days. The overall results showed that the oxidative stability of mayonnaise formulated with SDM has been improved, and it can be used as a fortifying agent in the processing of many food products. Treatments containing SDM of up to 4% did not differ from the control in sensory analysis. Sensory scores of SDM samples showed a slight decrease in off-flavor scores and were in an acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products for long-time storage.

Exploring the potential of potato products: Puree and cellulose nanofibers, to improve the nutritional value of mayonnaise

This study aimed to prepare fat-reduced mayonnaise (FRM) using potato puree (PP) and cellulose nanofiber suspension (CNFS, 1.5% w/v) as fat replacer and nutrient supplement, to explore the potential of potato products. Compared with commercial mayonnaise, the texture and rheology of FRMs improved significantly. The optimal formulation of FRM (O-FRM) was selected, and the content of CNFS-PP mixture (the ratio of CNFS and PP was 10:90), corn oil, egg yolk, vinegar, sugar, and salt was 40.0%, 35.0%, 16.0%, 3.5%, 3.0%, and 2.5% (w/w), respectively. O-FRM displayed similar color with commercial full-fat mayonnaise (C-FFM). Its protein and dietary fiber contents were higher than C-FFM and commercial low-fat mayonnaise (C-LFM). Its oil content and energy were lower than C-FFM. Meanwhile, its total acceptability was lower than C-FFM but higher than C-LFM. Overall, CNFS and PP are promising for improving the nutritional quality while maintaining desirable textural and sensorial attributes of mayonnaise.

Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk

In this research, the physicochemical properties, sensory quality, and storage stability of mayonnaise prepared from egg yolk fermented for different times (0, 3, 6, and 9 h) have been investigated. Compared with control mayonnaise (3.50 μm and 92.88%), mayonnaise prepared from fermented egg yolk possessed significantly lower particle size (3.32-3.41 μm) and higher emulsion stability (97.26-98.72%). Meanwhile, texture, color, and gas chromatography-mass spectrometry (GC-MS) analysis revealed that the fermented egg yolk significantly enhanced the firmness, consistency and cohesiveness, lightness and redness, and flavor profile of mayonnaise. Sensory evaluation showed that mayonnaise with 3 h-fermented egg yolk exhibited the highest sensory scores. And the microscopic and appearance characteristics revealed that fermented egg yolk endowed mayonnaise with a more stable appearance after 30 days of storage. These results indicated that lactic acid fermentation of egg yolk is a feasible way to improve consumer acceptability and shelf life of mayonnaise.

Ultrasound treated fish myofibrillar protein: Physicochemical properties and its stabilizing effect on shrimp oil-in-water emulsion

Effects of ultrasonication at different amplitudes (40% and 60%) and time (5, 10, and 15 min) on the physicochemical and emulsifying properties of the fish myofibrillar protein (FMP) were investigated. Solubility, surface hydrophobicity, and emulsifying properties were augmented when FMP was subjected to ultrasonication at 40% amplitude for 15 min (p < 0.05). Protein pattern study revealed that augmenting amplitude and duration of ultrasound treatment reduced band intensity of myosin heavy chain. Ultrasound treatment facilitated the adsorption of FMP on oil droplets as indicated by the increases in both adsorbed and interfacial protein contents (p < 0.05). Ultrasound-treated FMP (UFMP) sample showed the alteration in chemical bonds as depicted by Fourier transform infrared (FTIR) spectra. Ultrasound treatment altered the β-sheet and random coil of FMP. During storage for 30 days at 30 °C, UFMP stabilized shrimp oil (SO)-in-water emulsion had higher turbidity but lower d₃₂, d₄₃, and polydispersity index than emulsion stabilized by untreated FMP (p < 0.05). Furthermore, emulsion stabilized by UFMP had lower flocculation and coalescence indices (p < 0.05). Microstructure observation revealed smaller droplet sizes and higher stability of droplets in emulsion stabilized by UFMP. Confocal laser scanning microscopic images demonstrated a monodisperse emulsion stabilized by UFMP. This coincided with higher viscosity and modulus values (G' and G″ ). Emulsion stabilized by UFMP exhibited viscous, shear-thinning, and non-Newtonian behavior and no phase separation occurred during storage. Therefore, ultrasonication was proven to be a potential method for enhancing the emulsifying properties of FMP and improving the stability of SO-in-water emulsion during prolonged storage.

Pickering Emulsion Stabilized by Fish Myofibrillar Proteins Modified with Tannic Acid, as Influenced by Different Drying Methods

A novel food-grade, particles-based Pickering emulsion (PE) was prepared from a marine source. Yellow stripe trevally is an under-utilized species. The use of its muscle protein as solid food-grade particles for the preparation of a Pickering emulsion can be a potential means of obtaining the natural nutritive emulsifier/stabilizer. Fish myofibrillar proteins (FMP) were modified with tannic acid (TA) at varying concentrations (0.125, 0.25, and 0.5%) followed by freeze-drying (FD) or spray-drying (SD). Physicochemical characteristics and emulsifying properties of obtained FMP-TA complexed particles were assessed for structural changes and oil-in-water emulsion stabilization. The addition of TA caused a reduction in surface hydrophobicity and total sulfhydryl content values for either FD-FMP or SD-FMP. Conversely, disulfide bond content was significantly increased, particularly when TA at 0.5% was used (p < 0.05). FTIR, spectrofluorometer, and the protein pattern also confirmed the cross-linking between FMP and TA. SD-FMP modified with 0.5% TA (SD-FMP-0.5TA) rendered the highest emulsifying stability index but had a lowered emulsifying activity index (p < 0.05). Confocal microscopic images, droplet size, and rheological properties revealed that a SD-FMP-0.5TA-stabilized emulsion had higher stability after 45 days of storage than an FD-FMP-0.5TA-stabilized emulsion. Therefore, the SD-FMP-0.5TA complex could be used as a potential food-grade stabilizer/emulsifier for PE with enhanced emulsifying properties.

Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage

This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayonnaise was prepared by replacing soybean oil with FXO at 20, 30, and 40% levels. The effect on the organoleptic, physical, and chemical quality was studied compared to a control, prepared only with soybean oil (70%). The oxidative and microbial stability during 12 weeks of storage at 25 and 7 °C was also evaluated. The results showed that the use of FXO in mayonnaise (20, 30, and 40%) led to an increase in TUFA (from 79.37 (control) to 82.48, 85.49, and 87.66%, respectively), particularly in PUFAn-3, due to the rise of ALA (from 6.5 to 18.38, 24.02 and 37.87%, respectively) and a decrease in TSFA (from 20.63 to 17.52, 14.51 and 12.34%, respectively). The panelists did not perceive significant differences in the sensory characteristics of the “new” mayonnaise. A decrease in the oxidation rates of the “new” mayonnaise during the storage period was observed. A significant effect on microbial growth was not reported, although the permissible limits were not exceeded after 12 weeks of storage, even at 25 °C.

Egg-free low-fat mayonnaise from virgin coconut oil

Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes manufacturers develop alternatives. The research objective was to select the optimal concentration of emulsifiers for egg-free mayonnaise made from virgin coconut oil. Study objects and methods. We produced 20 egg-free mayonnaise samples with different amounts of emulsifiers. We also determined physicochemical properties of the samples, as well as performed proximate and statistical analyses. Results and discussion. The response surface methodology made it possible to define such parameters as viscosity, stability, and firmness as affected by the following concentrations: cashew nut protein isolates – 5–15%, xanthan gum – 0–1%, and modified starch – 0–0.5%. The optimal values of emulsifiers were obtained as follows: cashew nut protein isolates – 13 g, xanthan gum – 1.0 g, and modified starch – 0.4 g. The optimized mayonnaise had the following parameters: viscosity – 120.2 mPa·s, stability – 98.7%, and firmness – 25 g. The study revealed no significant differences (P > 0.05) between the actual and predicted data, which confirmed the efficiency of the suggested models. Conclusion. The obtained low-fat egg-free mayonnaise was relatively similar to the traditional commercial products. However, virgin coconut oil should be emulsified with a combination of cashew nut protein isolates, modified starch, and xanthan gum.

Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product

French sauce from different blends of soybean and olive oils was prepared and the oxidative stability of the optimum sauce sample, enriched with various amounts of olive leaf polyphenolic extract (OLE) (obtained via ultrasound-assisted extraction), was investigated over 90 days of storage. The microbiological and sensory properties of the samples containing the optimum amounts of OLE, as a substitution for synthetic preservatives, were studied. According to the results, the addition of olive oil at higher levels (75% and 100%) could affect the physicochemical properties of the sauce as compared to the control sample. It was also found that the addition of olive oil (up to 50%) would not significantly impact the sauce properties. Regarding the OLE enrichment in the samples, it was found that high levels of OLE could improve the oxidative stability of the samples. It was also found that OLE could be used as a preservative instead of commercial ones. Overall, this study suggests the potential use of olive oil and olive leaf extract in the preparation of French sauce to boost its nutritional value and its stability.