Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise

Synthesis and application of a new antibacterial surfactant from apricot kernel oil

Food emulsifier are mostly prepared from a lipophilic lipid tail with a hydrophilic sugar head. In this study, the lipophilic tail was obtained from apricot kernels, which are food waste, and the hydrophilic head was gluconic acid instead of sugar, in order to draw attention to the non-cyclic poly hydroxyl compounds. Thus, oleic acid of apricot kernel was used as the lipophilic moiety of the prepared surfactant. So, apricot kernel was grinned and dried, oil was extracted using soxhlet apparatus, Physical and chemical parameters and fatty acids composition of the extracted oil had been determined. The extracted oil was then hydrolyzed into glycerol and a mixture of free fatty acids. The fatty acids mixture was separated. Then, oleic acid was extracted individually in pure form using supercritical CO2 extractor, it was then confirmed according to its melting point, Gas chromatography-mass spectrometry (GC-MS) after esterification, elemental analysis, Proton nuclear magnetic resonance (H1NMR), and mass spectrometry (MS) to detect the corresponding molecular ion peak. The pure individual oleic acid was converted to hydroxy stearic acid, which was then converted to an amphiphilic compound (surfactant) via esterification reaction with the hydrophilic gluconic acid, and afforded a new surfactant known as 2,3,4,5-tetrahydroxy-6-((9-((-2,3,4,5,6-pentahydroxyhexanoyl) oxy)octadecanoyl) oxy)hexanoic acid or stearyl gluconate for simplification. The structures elucidation of all synthesized compound was established according to elemental analysis and spectral data (Fourier transform infrared IR, 1H NMR, 13C NMR and MS). Moreover, the prepared compound was tasted for its antibacterial activity, and showed good activities against some types of bacteria. The surface-active properties, foamability, foaming stability and emulsion stability of stearyl gluconate were studied and compared with the properties of the well-known surfactant sucrose stearate, and it was clear that, the activity of stearyl gluconate as a surfactant was higher than that of sucrose stearate. Moreover, establishment of safety of this compound was performed using albino rats by acute oral toxicity and kidney and liver functions of these mice. On the other hand, the prepared surfactant was used in the production of low fat-free cholesterol mayonnaise as egg replacer. Texture properties and the sensory evaluation of the prepared mayonnaise showed that the properties were improved by using the new prepared surfactant. Thus, the prepared gluconyl stearate can be used as a safe food additive.

Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients

A plant-based diet has become more popular as a pathway to transition to more sustainable diets and personal health improvement in recent years. Hence, vegan mayonnaise can be proposed as an egg-free, allergy friendly vegan substitute for full-fat conventional mayonnaise. This study intends to evaluate the effect of aquafaba from chickpeas and blends of refined rapeseed oil (RRO) with different cold-pressed oils (10% of rapeseed oil—CPRO, sunflower oil—CPSO, linseed oil—CPLO or camelina oil—CPCO) on the radical scavenging, structural, emulsifying, and optical properties of novel vegan mayonnaise samples. Moreover, the functional properties and radical scavenging activity (RSA) of mayonnaise ingredients were evaluated. Aquafaba-based emulsions had a higher RSA than commercial vegan mayonnaise, determined by QUick, Easy, Novel, CHEap and Reproducible procedures using 2,2-diphenyl-1-picrylhydrazyl (QUENCHER-DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (QUENCHER-ABTS). Oxidative parameters such as peroxide values (PV), anisidine values (AnV), total oxidation (TOTOX) indexes and acid values (AV) of the proposed vegan mayonnaises were similar to those for commercial mayonnaises. Moreover, aquafaba-based samples had smaller oil droplet sizes than commercial vegan mayonnaise, which was observed using confocal laser scanning microscopy. The novel formulas developed in this study are promising alternatives to commercial vegan emulsions.