Influence of processing factors on the stability of model mayonnaise with whole egg during long-term storage

Palm-based cellulose nanofiber isolated from mechano-chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Abstract

Reducing fat intake from our daily diet serves to be an effective way to combat the rising obesity issue worldwide. Hence, reducing fat content in mayonnaise, a high fat food product, is one of the primary trends in the food industry. To date, research on the use of nanocellulose, a new and emerging form of fat mimetic, in mayonnaise formulation remains limited. This study sets out to formulate reduced fat 5%, 15%, and 30% mayonnaise using varying concentration of nanocellulose synthesized from palm pressed fiber followed by a 20‐day stability study. Nanocellulose was synthesized with particle size of 106.0 ± 18.7 nm and zeta potential of −72.5 ± 2.26 mV. It was used as fat mimetic in mayonnaise. Rheological analysis conducted showed that incorporation of nanocellulose into reduced fat mayonnaise formulation was able to counteract the loss of viscosity in mayonnaise caused by fat content reduction. This finding was further supported by the smaller oil droplets that are closely packed in reduced fat mayonnaise formulation when viewed under light microscope. Nonetheless, significant oil droplet coalescence was found in reduced fat mayonnaise formulations during storage period which could lead to loss of viscosity. Taken together, these findings suggest that CNF was able to act as fat mimetic upon formulation of mayonnaise but the same cannot be said during long term storage of mayonnaise.

Practical Application

We successfully isolated nanocellulose from palm biomass (palm pressed fiber) using green approach and used it as a fat replacer for preparation of 5%, 15%, and 30% reduced fat mayonnaise. A computation study revealed a strong binding affinity of the nanocellulose on the lipase active site essential to inhibit the digestion of fats and oils. Therefore, nanocellulose demonstrated a huge potential to be used as not only as fat replacer but also rheological modifier for the development of reduced fat or vegan foods.

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.

Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise

In this study, the effect of various heating temperatures (61−70 °C) and times (1−10 min) on physical and chemical properties of liquid egg yolk (LEY) and mayonnaise were investigated. Initially, we found that the increase of LEY protein denaturation was highly correlated with the increase of temperature and time, without causing either protein degradation or aggregation. In addition, the viscosity and particle size of LEY were significantly increased with greater heating temperature and time. Furthermore, the emulsification stability of mayonnaise prepared from thermally processed LEY were significantly better than that of the unheated control group, in particular, the emulsion stability of mayonnaise was higher at a temperature ranging from 62 °C to 68 °C, whereas the emulsion stability decreased above 69 °C. A rheological analysis showed that mayonnaise prepared from thermally processed LEY has higher shear stress when compared with the control group. Indeed, a sharp increase in the shear stress was observed when LEY was heated above 67 °C. Results from storage behavior analysis suggest that mayonnaise prepared from thermally processed LEY failed to affect the chemical qualities of mayonnaise, as evidenced by the fact that acid values and TBA values were not statistically significant with the unheated control group. Microscopic observation indicates that the number of complete oil droplets were significantly reduced at higher heating (70 °C/5 and 10 min) conditions. Finally, the sensory evaluation results suggest that mayonnaise prepared from thermally processed LEY does not influence the appearance, aroma, taste, greasy feeling, and overall acceptance of mayonnaise, as indicated by there being no significant differences between the experimental group and the control group (p > 0.05). We conclude from our study that a combination of heating conditions over 67 °C/5 min can allow the mayonnaise to retain better quality in terms of stability.