Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator

Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute

(1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect of different concentrations of hydrocolloids on the physicochemical, microstructural, and rheological properties of mayonnaise was evaluated. (3) Results: Physicochemical analyses showed pH values that were stable over time but decreased with increasing hydrocolloid concentration. The color parameters showed a decrease in luminosity and an increase in the values of a* and b* over time, which can be translated into an increase in yellow and a decrease in white, with a greater accentuation in the control sample. The rheological study allowed us to obtain a non-Newtonian flow behavior of the shear-thinning type for all samples, and the flow curves were well-fitted by the Sisko model (R2 ≥ 0.99). The samples had an elastic rather than viscous behavior, typical of dressings and emulsions. This indicates that the storage modulus was greater than the loss modulus (G′ > G″) in the evaluated frequency range. (4) Conclusions: hydrocolloids from Dioscorea rotundata have potential as a fat substitute in emulsion-type products.

Recent application of protein hydrolysates in food texture modification

The demand for clean labels has increased the importance of natural texture modifying ingredients. Proteins are unique compounds that can impart unique textural and structural changes in food. However, lack of solubility and extensive aggregability of proteins have increased the demand for enzymatically hydrolyzed proteins, to impart functional and structural modifications to food products. The review elaborates the recent application of various proteins, protein hydrolysates, and their role in texture modification. The impact of protein hydrolysates interaction with other food macromolecules, the effect of pretreatments, and dependence of various protein functionalities on textural and structural modification of food products with controlled enzymatic hydrolysis are explained in detail. Many researchers have acknowledged the positive effect of enzymatically hydrolyzed proteins on texture modification over natural protein. With enzymatic hydrolysis, various textural properties including foaming, gelling, emulsifying, water holding capacity have been effectively improved. It is evident that each protein is unique and imparts exceptional structural changes to different food products. Thus, selection of protein requires a fundamental understanding of its structure-substrate property relation. For wider applicability in the industrial sector, more studies on interactions at the molecular level, dosage, functionality changes, and sensorial attributes of protein hydrolysates in food systems are required.

Mayonnaise main ingredients influence on its structure as an emulsion

Mayonnaise has a great potential for research and development. Today, consumers are seeking for healthier and natural food products. Generally, it is a blend of oil, egg, salt, lemon juice or vinegar and texture improvers which make its structure as oil in water emulsion. Each of mentioned ingredients has huge effects on mayonnaise emulsion quality. This paper presents information about how these components can change the mayonnaise rheological, stability and sensory attributes.

Mechanistic insights into the improved properties of mayonnaise from the changes in protein structures of enzymatic modification-treated egg yolk

Heat treatment is an important step in mayonnaise production but can affect the quality of mayonnaise because thermal treatment can accelerate oil droplet coalescence. To resolve this issue, in this study, enzymatically modified egg yolks were applied to produce mayonnaise. Egg yolk hydrolyzed with 0.2% neutral protease could effectively produce mayonnaise with superior heat stability, and this effect was attributed to enzymatic modifications that increased the degree of amino acid ionization, the overall hydrophilicity and the ability to adsorb proteins. Moreover, electrophoresis and FT-IR results showed that the enzymatically modified egg yolk proteins had a smaller molecular weight and more flexible structure, which could also favor the improved properties. The study elucidated why mayonnaise prepared by enzymatic modification-treated egg yolk has better thermal stability.

Heat treatment is an important step in mayonnaise production but can affect the quality of mayonnaise because thermal treatment can accelerate oil droplet coalescence.

Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings

In this study, a flour from corn cob (central core of the maize ear, stage R4) was obtained through three treatments. The three flours obtained were characterized by bromatological analysis, yield, and granulometry. Additional dressing-type oil in water (O/W) emulsions were developed, varying the formulation by incorporating distinct amounts of corn cob flour. The formulations' stability was evaluated over a period of 21 days, determining the particle size, creaming index, coalescence rate, consistency coefficient (k), and flow behavior indices (n). Results have shown significant differences in protein, fat, and carbohydrate content in the flour, depending on the cooking treatment. A good percentage of grinding yield was obtained (98%), in addition to several fractions by granulometry (60, 120, 250 MESH), showing differences in their nutritional content. Finally, the particle size of O/W emulsions developed varied among formulations. The combination of 0.6% of xanthan gum (XG) and corn cob flour showed major stability in average droplet size. No significant differences were observed in the coalescence rate values for the three formulations. Still, significant differences in the creaming index were evidenced in those formulations without XG or corn cob flour. The results regarding the consistency coefficient (k) and flow behavior indices (n) suggest a possible synergy between XG and flour of corn cob for enhancing the viscosity and pseudoplasticity of dressings in a concentration-dependent manner.

Gelation behavior of egg yolk under physical and chemical induction: A review

Gelation is one of the most important functional properties of egg yolk. High content and rich variety of protein and lipid in egg yolk are the material basis of gel formation. The natural structure of proteins in egg yolk is unfolded under treatments such as heat, alkali, salt, etc., thus causing the interactions between protein-protein and protein-lipid and forming the gel. Under different methods of induction, egg yolk is solidified to form different three-dimensional network structures. Different inducing methods exhibit different gel formation mechanisms. In this paper, the gelation behavior of egg yolk and its internal molecular agglomeration mechanism induced by heat, alkali, salt, freezing, high pressure, and salt-heating synergy were reviewed to provide a reference for further studies on the formation mechanisms and product development of egg yolk gel.

Design and Application of Hydrocolloids from Butternut Squash (Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces

Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extraction. A microstructure product such as mayonnaise is an oil-in-water-type emulsion design with the components of the complex varying from egg yolk, additives, spices, sugar, and other optional ingredients to improve its stabilities and organoleptic characteristics. The main objective of the study was to design and characterize the physicochemical, bromatological, and sensory analyses and rheological properties of the mayonnaise-type sauce formulated with hydrocolloids obtained from the epidermis of butternut squash (Cucurbita moschata) and xanthan gum. The rheological study allowed us to obtain a behavior of a non-Newtonian flow of the shear-thinning type for all the samples, and flow curves could be well described by the Carreau model (R ² ≥ 0.993). The samples exhibit a more elastic than viscous behavior, with a higher storage modulus than the loss modulus (G' > G″) in the evaluated frequency range. When performing the physicochemical analysis, pH values (4.02-4.28), titratable acidity (0.40-0.48), peroxide index (12.5-20 meq), and a stable behavior were achieved in all the formulations except for MS2, which showed instability. Regarding the sensory evaluation, the MS3 sample reflected the closest values to the control sample, with a higher level of satisfaction. On the other hand, the bromatological analysis of MS3 presented a humidity value of 55.3 ± 0.27; carbohydrates, 7.66 ± 0.42; protein, 0.87 ± 0.02; fiber, 0.94 ± 0.05; and ash, 0.54 ± 0.05. The development of this product contributes to the transformation and agro-industrial use of the butternut squash (C. moschata); likewise, it allows us to obtain a mayonnaise-type sauce with organoleptic and nutritional characteristics for human consumption.

Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size

The rheological and viscoelastic properties of mayonnaise emulsions with different size of oil droplets were investigated. Α programmable rotational rheometer was used for the measurements and flow curves were determined at constant and variable shear rate. Mayonnaise exhibited a non-Newtonian, shear-thinning flow with yield stress and time-dependent features. The data from rotational tests were modeled by the Herschel-Bulkley equation. The temperature-dependence of η _a was modelled using the Arrhenius equation. Activation energy, E _a ranged from 15 to 20 kJ/mol. Viscoelastic properties were characterized using small amplitude oscillatory shear. Mayonnaise exhibited weak gel-like properties. The values of apparent and complex viscosity were correlated using the generalised Cox-Merz rule. According to the obtained values of parameter α, this rule could not be cut-down to one-parameter linear function. The rheological characteristics of mayonnaise were well correlated to the size of oil droplets.

Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion

In this study, thermostable oil-in-water emulsions containing high protein contents were developed using milk protein concentrate (MPC) that was functionalized by supercritical fluid extrusion (SCFX) processing at low temperature and shear. Functionalized MPC (f-MPC) emulsions (3% protein-80% oil and 10% protein-50% oil) were compared with emulsions stabilized by commercial MPC (c-MPC), sodium caseinate (NaCas), and a commercial mayonnaise for their emulsifying properties and heat stability at 70 and 90 °C for 30 min, and 121 °C for 15 min. Zeta-potentials and interfacial protein concentrations of f-MPC emulsions were higher than that of c-MPC emulsions. f-MPC emulsions remained stable against creaming for at least 8 weeks at room temperature (23 °C), while their c-MPC counterparts showed significant creaming at the same conditions. Even after heating at 121 °C for 15 min, f-MPC emulsions retained their structural integrity as observed from their confocal images, droplet size distributions, and viscosities. In contrast, c-MPC emulsions and mayonnaise disintegrated upon heating at 121 °C for 15 min, and oil droplets of mayonnaise partially coalesced during heating at 90 °C for 30 min. f-MPC emulsions revealed higher viscosities compared to c-MPC emulsions, providing them improved stability. Viscosities of f-MPC emulsions were not significantly affected by heating at 90 °C for 30 min, while other emulsions exhibited a substantial increase in their viscosities due to protein denaturation and aggregation. Thus, f-MPC emulsions can be utilized in the development of protein-enriched functional foods (e.g., spreads) that are stable against high heat treatments.

High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam

Chitin nanofibrils (NCh, ∼10 nm lateral size) were produced under conditions that were less severe compared to those for other biomass-derived nanomaterials and used to formulate high internal phase Pickering emulsions (HIPPEs). Pre-emulsification followed by continuous oil feeding facilitated a "scaffold" with high elasticity, which arrested droplet mobility and coarsening, achieving edible oil-in-water emulsions with internal phase volume fraction as high as 88%. The high stabilization ability of rodlike NCh originated from the restricted coarsening, droplet breakage and coalescence upon emulsion formation. This was the result of (a) irreversible adsorption at the interface (wettability measurements by the captive bubble method) and (b) structuring in highly interconnected fibrillar networks in the continuous phase (rheology, cryo-SEM, and fluorescent microscopies). Because the surface energy of NCh can be tailored by pH (protonation of surface amino groups), emulsion formation was found to be pH-dependent. Emulsions produced at pH from 3 to 5 were most stable (at least for 3 weeks). Although at a higher pH NCh was dispersible and the three-phase contact angle indicated better interfacial wettability to the oil phase, the lower interdroplet repulsion caused coarsening at high oil loading. We further show the existence of a trade-off between NCh axial aspect and minimum NCh concentration to stabilize 88% oil-in-water HIPPEs: only 0.038 wt % (based on emulsion mass) NCh of high axial aspect was required compared to 0.064 wt % for the shorter one. The as-produced HIPPEs were easily textured by taking advantage of their elastic behavior and resilience to compositional changes. Hence, chitin-based HIPPEs were demonstrated as emulgel inks suitable for 3D printing (millimeter definition) via direct ink writing, e.g., for edible functional foods and ultralight solid foams displaying highly interconnected pores and for potential cell culturing applications.