No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Physical and flavor stability of mayonnaise
Abstract
Mayonnaise a mixture of egg, vinegar, oil and spices is probably one of the oldest and most widely used sauces in the world today. Traditional mayonnaise is an oil-in-water emulsion despite containing 70–80% fat. Careful mixing of the ingredients and the addition of minor constituents help to maintain a closely packed foam of oil droplets. Low-fat mayonnaises need additional ingredients to maintain their stability. Mayonnaise, in common with all high fat foods, is susceptible to spoilage due to auto-oxidation, its stability depending on the type of oil used. Salt, as well as being important in the development of the flavour and stability appears to influence the rate of oxidation of the oil in the emulsion. The characteristic flavour of mayonnaise is derived principally from the addition of mustard, which contains isothiocyanates. These isothiocyanates are stabilized in the aqueous solution by the addition of citric acid. An understanding of the physical and chemical processes involved in the formation of emulsions has allowed the manufacture of mayonnaise, which is much, more stable during long-term storage and the development of products which contain a greater range of novel flavours.
... Mayonnaise is an oil-in-water emulsion with gel-like properties that can be manufactured by emulsifying egg yolk, oil, vinegar, and other spices [1]. Because of its excellent taste and flavor, mayonnaise has become an important food sauce. ...
... This could be attributed to the development of elastic networks resulting from extensive bridging and flocculation processes [6,34]. The viscoelasticity of the mayonnaise-like emulsion was due to a network format, which was related to egg yolk proteins located between the interfaces of adjacent oil droplets [1] and also might be due to the hydrophobic interaction between lipids in egg yolk and oil droplets. In this work, the viscoelastic property (where G′ > G″) of the The viscoelasticity of the mayonnaise-like emulsion was due to a network format, which was related to egg yolk proteins located between the interfaces of adjacent oil droplets [1] and also might be due to the hydrophobic interaction between lipids in egg yolk and oil droplets. ...
... The viscoelasticity of the mayonnaise-like emulsion was due to a network format, which was related to egg yolk proteins located between the interfaces of adjacent oil droplets [1] and also might be due to the hydrophobic interaction between lipids in egg yolk and oil droplets. In this work, the viscoelastic property (where G′ > G″) of the The viscoelasticity of the mayonnaise-like emulsion was due to a network format, which was related to egg yolk proteins located between the interfaces of adjacent oil droplets [1] and also might be due to the hydrophobic interaction between lipids in egg yolk and oil droplets. In this work, the viscoelastic property (where G > G ) of the emulsions co-stabilized by KGM and WP was similar to that of commercial mayonnaise, suggesting that a KGM and WP mixture could effectively help compensate for the absence of egg yolk and stabilize the oil droplet interface. ...
The aim of this work was to study the physical stability and rheological properties of an oil-in-water emulsion stabilized by a konjac glucomannan–whey protein (KGM-WP) mixture at a konjac glucomannan concentration of 0.1–0.5% (w/w) and a whey protein concentration of 1.0–3.0% (w/w). The droplet size, microstructure, stackability, flow behavior, and viscoelastic properties were measured. The experimental results showed that with an increase in KGM and WP concentrations, the droplet size (D4,3) of the emulsion gradually decreased to 12.9 μm, and the macroscopic performance of the emulsion was a gel-like structure that can be inverted and resist flow and can also be extruded and stacked. The static shear viscosity and viscoelasticity generally increased with the increase of konjac glucomannan and whey protein concentration. Emulsions were pseudo-plastic fluids with shear thinning behavior (flow behavior index: 0.15 ≤ n ≤ 0.49) and exhibited viscoelastic behavior with a storage modulus (G′) greater than their loss modulus (G″), indicating that the samples all had gel-like behavior (0.10 < n′ < 0.22). Moreover, storage modulus and loss modulus of all samples increased with increasing KGM and WP concentrations. When the concentration of konjac glucomannan was 0.3% w/w, the emulsion had similar rheological behavior to commercial mayonnaise. These results suggested that the KGM-WP mixture can be used as an effective substitute for egg yolk to make a cholesterol-free mayonnaise-like emulsion. The knowledge obtained here had important implications for the application of protein–polysaccharide mixtures as emulsifiers/stabilizers to make mayonnaise-like emulsions in sauce and condiments.
... Several studies have been conducted to accomplish this goal. The functionality of mayonnaise has been improved by the addition of mustard, a source of isothiocyanates that provide more stability during long-term storage [14]. Mayonnaise prepared with extra virgin olive oils exhibited better rheological characteristics, but was also inversely correlated with a very high phenolic content [15]. ...
... Furthermore, pH affects deeply the emulsion structure of mayonnaise influencing the net charge of protein [14]. ...
... It should be recalled that soymilk was used as an egg replacement in the formulated mayonnaise. In the conventional mayonnaise, egg yolk is incorporated for its brilliant gelling, whipping, and emulsification properties [14]. The high emulsifying performance of egg yolk is due to the high content of lecithin; conversely, the possibilities of Salmonella spp. ...
Development of novel food products represents a basic meeting point for health and business requirements. Mayonnaise sauce is well-suited to be a healthy and tasty dressing. In this study, mayonnaise was formulated by using unconventional ingredients, such as olive leaf vinegar (OLV), soybean/high oleic sunflower oil blend, and soymilk (as an egg substitute). An 18% alcoholic vinegar was used as the control sample. OLV is a rich source of bioactive substances, especially polyphenols and represents a possible way to enhance the olive oil by-product valorisation. For this new typology of vinegar an high level of phenolic compounds (7.2 mg/mL GAE), especially oleuropein (6.0 mg/mL oleuropein equivalent) was found. OLV mayonnaise had 57% fat, composed of 11%, 64%, and 23% saturated, monounsaturated, and polyunsaturated fatty acids, while linolenic acid was up to 1.7%. The phenol and oleuropein contents were 68 and 52 mg/100 g, respectively. Sensory panellists expressed a moderate overall acceptability for both samples but attested more distinctive and positive sensations for the colour, odour, and taste attributes of OLV mayonnaise. Finally, oxidative stability and shelf life were better in OLV mayonnaise than in the control. Specifically, the peroxide value remained low (around 4.5 meqO2/kg) after 12 months of storage at room and low (4 °C) temperatures.
... including the type and concentration of emulsifying and stabilizing agents, droplet size, water phase viscosity, and oil content (Laca et al., 2010). An ideal emulsion comprises spherical droplets packed together within the continuous phase (Depree & Savage, 2001). ...
... As can be seen, all samples were highly stable during the heating process (80°C, 30 min) ( Figure 4a). The emulsifier's efficiency is an important factor that affects the mayonnaise's stability (Depree & Savage, 2001). Our results indicate the high efficiency of egg yolk and API as emulsifiers; they have maintained their emulsifying ability at high temperatures, meaning their protein emulsifier layer around the oil droplets F I G U R E 2 API emulsifying properties: emulsifying capacity (EC) and emulsion stability (ES) at different pH values. ...
This study investigated the possibility of using amaranth protein isolate (API) as a plant‐based substitute for egg yolk (EY) in the preparation of low‐fat mayonnaise (LFM). The alkali extraction/acidic precipitation method was used to isolate amaranth protein; its functional properties were then studied. The results showed that besides its great water and oil absorption capacities, API had better emulsifying capacity and significantly higher ( p < .05) emulsion stability at pH 2.0 than alkali pH values. Five mayonnaise samples with different API/EY combination ratios (%) (i.e., 0/0.75, 0.25/0.5, 0.375/0.375, 0.5/0.25, and 0.75/0) were prepared. The color, emulsion stability (ES), freeze–thaw stability (FTS), droplet size, structure, rheology, and sensory properties of samples were examined. API replacement showed no adverse effects on the L * value, ES, and sensory attributes ( p > .05). Low API concentrations (0.25% and 0.375%) significantly ( p < .05) increased the droplet size and decreased the FTS of LFM emulsion. High API concentrations (0.5% and 0.75%) had no significant effect ( p > .05) on droplet size and formed emulsions with more tightly packed oil droplets. The Cross model was chosen best to describe the flow behavior of LFM samples ( R ² = 0.99). The sample with 0.75% API had significantly ( p < .05) the highest values of η o (zero‐shear viscosity) and λ (relaxation time), indicating greater interaction between the emulsion particles. All samples showed a weak gel structure ( G' > G" ). In conclusion, API can be considered an appropriate substitute for EY in LFM production, which can benefit human health and offer a new strategy for preparing vegan products.
... It is made by gradually combining a mixture of vegetable oil, egg yolk, vinegar, salt, sugar, and spices (especially mustard) to generate an oil-in-water emulsion with a 60 to 80% dispersed lipid phase (Morley et al. 2016). In particular, fat is the main ingredient of mayonnaise, which is typically produced from vegetable oils (Depree & Savage 2001;Gorji et al. 2016). Vegetable oils are mainly composed of triglycerides, which are ester compounds made up of glycerol and an assortment of saturated and unsaturated fatty acids. ...
... observed in the viscosity between all mayonnaise samples. The study by Depree and Savage (2001) demonstrated that the addition of egg yolks, as well as other stabilizing agents such as dextrin and gum, could enhance the viscosity of mayonnaise by introducing a range of continuous phases. Based on the viscosity properties measurements presented in Table 3, the addition of varying amounts of VRPO (5%, 10%, and 15%) to each mayonnaise sample had a significant impact on reducing the viscosity value of the mayonnaise samples. ...
Mayonnaise is a type of semi-solid oil in water emulsion containing vegetable oil as the oil phase and egg yolk (emulsifier), vinegar, salt, sugar, and spices (especially mustard) as the water phase. In this study, full-fat mayonnaise is based on various vegetable oils (sunflower oil, sesame oil, and coconut oil). Virgin red palm oil (VRPO), substituting sunflower oil, sesame oil, and coconut oil, was added to the mayonnaise formula as a 0%, 5%, 10%, and 15% bioactive component. The physical properties of the full-fat mayonnaise were investigated by measuring viscosity, pH value, color, and emulsion stability or creaming index. Textural properties including firmness, consistency, and cohesiveness were evaluated using a texture analyzer. This study aimed to identify the effect of adding VRPO to the mayonnaise formula on the physical and textural properties of the vegetable full-fat mayonnaise sample. The result of this study found that the pH value of added VRPO (5, 10, and 15%) in all mayonnaise samples was higher considerably (p<0.05) compared to the mayonnaise without VRPO addition. Moreover, the color of mayonnaise from different vegetable oils when supplemented with VRPO was significantly decreased (p<0.05) in the L* values, indicating a reduction in the lightness. Conversely, there was a significant increase (p<0.05) in the a* values, showing an increase in redness, and b* values that demonstrated an increase in yellowness, in all of the mayonnaise samples when added with the VRPO. This study also highlighted that there was a significant difference (p<0.05) in the texture between all mayonnaise samples, showing that supplemented VRPO in vegetable oils was giving a lower value of firmness and consistency and a higher value of viscosity index. In conclusion, the addition of VRPO increases the physical characteristics such as pH, color (redness and yellowness), and creaming index, as well as reduces the textural features (firmness, and consistency) in full-fat mayonnaise.
... Having substantially lower fat content fatreplacers (known as emulsifying and thickening agents) are widely used to create the characteristic thick and creamy consistency of mayonnaises with lower fats. Nevertheless, full fat mayonnaise prepared with high levels of unsaturated fats can cause pandemic diseases such as cardiovascular (CVDS) and atherosclerosis (1,2,3,4). In contrast, fats as a food components play critical roles in human diets and food science technology, especially in high fat content foods, such as mayonnaise. ...
... Moreover, fat content was assessed using Soxhlet apparatus based on AOAC official methods nos 963.15 (6,7). The pH value was assessed using pH-meter (Lutron-212, China) and acidification measurement was carried out by titration of sample with 0.1 N NaOH using the equation (1). Results were reported proportion of acetic acid%. ...
Background and Objectives: In this study, think over to collected and classification of food science engineering comprehensive datas about each experiment with expanded results. Moreover, in most of discussion added extra reasons to each phenomenon. The aim of the present study was assesse of E1442 with xantan gum as fat replacers of carbohydrate base on physicochemical and sensory evaluation of low-fat mayonnaise. Materials and Methods: Four treatments were designed with 25, 50 and 75% replacements of the control sample with traditional mayonnaise (65% oil content). Results: On emulsion stability of the samples, results were significant (P ≤0.05) for the storage time. In addition, physicochemical results showed that low fat mayonnaise prepared with present fat replacers of carbohydrate base (E1442 and xanthan gum) access to highest amounts in ash and moisture and also lowest in fat content and calorie. pH and acidification were in ranges of (3.70-3.73) and (1.12-1.13) respectively. Low fat mayonnaise samples were higher than apparent viscosity than that control sample was. Sensory evaluation results showed that fat with 0.25% concentration were at highest in overall acceptability and intent to purchase which are the most important factors in marketing. Conclusions: In general, result demonstrated that low-fat mayonnaise prepared with 25% of E1442 with xantan gum was an appropriate treatment with highest scores in most of the experiments.
... The physicochemical characteristics of the mayonnaise samples are summarized in Table 2. The pH of mayonnaise plays an important role in emulsion stability (Depree and Savage, 2001;Martillanes et al., 2020). Therefore, the pH value of the mayonnaise samples was monitored during storage. ...
... Another reason for the pH decrease during storage could be related to the activity of these bacteria in the mayonnaise (Kishk and Elsheshetawy, 2013). On the other hand, Depree and Savage (2001) reported that the stability and viscoelasticity of mayonnaise were expected to be at their highest value when a pH value was close to the average isoelectric point of the egg yolk proteins. The mean pH value of the mayonnaise samples containing AE-MCC-AS was found to be significantly (P < 0.01) lower than the negative control and positive control samples. ...
The purpose of this study was to investigate whether antioxidant-enriched microcrystalline cellulose from almond residue (AE-MCC-AS) affects the physicochemical and textural characteristics of mayonnaise during 56 days of storage at 25 °C. The L * value of the mayonnaise decreased by increasing the AE-MCC-AS ratio; whereas the redness and yellowness values increased. The emulsion stability and viscosity increased by increasing the AE-MCC-AS ratio from 0.2% to 0.4%; however, they decreased with an increase in the AE-MCC-AS ratio from 0.4% to 0.6%. The largest oil droplets were observed in the micrographs of the control, 0.2% AE-MCC-AS-M and 0.6% AE-MCC-AS-M; while the smallest ones were observed in the micrographs of α-tocopherol-M, BHT-M and 0.4% AE-MCC-AS-M. During the storage period, the total MUFA and PUFA showed a declining trend in all treatments with a higher decrease in the control; while total SFA showed an upward trend with a higher increase in the control. In terms of textural characteristics, a significant declining trend (P < 0.01) was observed in firmness and consistency; whereas an upward trend was observed in cohesiveness during the storage in all treatments.
... Contrary to our results, Worrasinchai et al. (2006) reported that the pH value of the mayonnaise decreased with the addition of βglucan as a fat replacer into the mayonnaise formula. The pH of mayonnaise is an important factor for emulsion stability, microbiological and sensorial characteristics (Depree and Savage 2001). In contrast to our findings, Ghazaei et al. (2015) reported that pH of mayonnaise decreased with the increase in egg yolk substitutes. ...
... In contrast to our findings, Ghazaei et al. (2015) reported that pH of mayonnaise decreased with the increase in egg yolk substitutes. Depree and Savage (2001) reported that the highest stability and viscoelasticity is achieved in mayonnaise when the pH of mayonnaise is equal or close to the isoelectric point of egg yolk proteins. Considering this theorem, the decrease in the emulsion stability with the increase in OFF ratio could be related to the effect of pH on the emulsion stability. ...
The aim of the study is to investigate the possible usage of oleaster fruit flour (OFF) (Elaeagnus angustifolia) in mayonnaise formulation by reducing the fat and egg yolk ratios. Mayonnaise samples with four different formulations as control, low-fat low-cholesterol mayonnaise-I (LFCM-I), low-fat low-cholesterol mayonnaise-II (LFCM-II) and low-fat low-cholesterol mayonnaise-III (LFCM-III) were produced. The oil, egg yolk and sugar ratios were decreased with the incremental percentage of OFF. The substitution of egg yolk and fat in the mayonnaise formula by the addition of OFF caused an increase in pH value, viscosity, firmness, consistency and work of shear, whereas a decrease in the acidity, total cholesterol content, peroxide value, TBARs value and conjugated dienes ratio. Considering all of the physical and chemical analysis results, the OFF can be used as a fat and egg yolk substitute in the mayonnaise formula; however, it was concluded that the mayonnaise-like sauce, which has higher emulsion stability and better physical characteristics, can be obtained by combining OFF with various stabilizers.
... EY functions as an emulsifier in mayonnaise, containing low-density lipoprotein, high-density lipoprotein, phospholipids, and unbound proteins, which help in forming granular micro-oil particles and in preventing coagulation, thereby imparting the desired texture [2,3]. Although EY is an excellent emulsifier, with strong emulsifying properties, it has disadvantages, such as high cholesterol content, potential contamination with Salmonella, and high cost. ...
Emulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance the quality of plant-based mayonnaise as plant-based alternatives gain popularity. This study involved the production of DSF and the comparison of its quality attributes to those of mayonnaise made with varying amounts of control soy flour (CSF), DSF, and EY. It was found that mayonnaise made with an increased quantity of DSF showed better emulsion stability, viscosity, and a smaller, more uniform particle size when compared with CSF mayonnaise. Additionally, DSF mayonnaise was generally rated higher in sensory evaluation. The addition of approximately 2% DSF positively influenced the emulsion and sensory properties of the vegan mayonnaise, indicating that DSF is a promising plant-based alternative emulsifier for the replacement of animal ingredients.
... The potential risk of oxidation is particularly significant due to the food's high fat content of over 70%. Therefore, the addition of antioxidants is necessary; natural antioxidants are even more valuable [33]. According to Table 2, immature OFI peel extract as a natural antioxidant increases the mayonnaise's oxidative stability by 2.5 h, with the induction time equal to 8.18 ± 0.69 h. ...
... The Spondias tree is considered as a medicinal plant and its bark, leaves and fruits are being used to treat various ailments since ancient times. Recent studies have extensively explored the antioxidant, anti-inflammatory, anti-ulcer, antimicrobial, antidiabetic, and anticancer potential of its stems, leaves and fruits [4][5][6] . Furthermore, the juice of amra fruit has been studied for its quality and techno-functional properties after different treatments [7,8] . ...
In the present study, the underrated fruits of Spondias dulcis frost were utilized for the development of unconventional sauces. Two distinct sauces were prepared: one using the pulp of semi-ripened Amra fruit, and the other using its peels. The homogenized ingredients were cooked in an open vessel. Both sauces exhibited dose dependent 1,1-diphenyl-2-picryl-hydrazyl (DPPH) reduction. The R-value of DPPH free radical scavenging activity of Amra peels and pulp sauces was found to be 0.9873 and 0.9759, respectively. The sauce made with pulp of fruit showed significantly stable emulsion and lower syneresis values whereas, sauce prepared with fruit peels was more astringent with significantly higher titratable acidity (p < 0.05). The mineral content and brix of sauce made with fruit pulp was found significantly higher. The sensorial characteristics of both sauces were found acceptable by sensory assessors. However, the taste of pulp sauce was found significantly better than fruit peels sauce. The findings suggest that pulp and peels of Amra fruits could be employed for the development of antioxidant rich sauce however the Amra peels application for the formulation of potential value-added sauces, jams and other condiments would reduce the manufacturing waste and cost.
... The viscosity characteristics of mayonnaises are closely related to the close packaging of droplets, which interact with each other in the matrix; then, the addition of polyphenol compounds induces some surface activity and affects the emulsification process [35,36] in the case of complex real formulations [32]. This is one of the main characteristics of the rheological properties of oil-water emulsions, such as the viscosity value [37]; that is, the use of phenol-rich olive oil or artificially enriched olive oil in the production of mayonnaise significantly affected the dispersion of the corresponding mayonnaises, such as emulsions [38] and mayonnaise based on extra-virgin olive oil. The gel network of mayonnaise samples prepared with extra-virgin olive oil presents a smaller number of links with weaker interactions [35]. ...
The Cox and Merz rules are empirical correlations between the apparent viscosity of polymers with the effect of shear rate and the complex dynamic viscosity with the effect of frequency. In this study, the rheological properties of mayonnaise-type emulsions enriched with Averrhoa carambola extracts were investigated using small-amplitude oscillatory shear (SAOS) and steady shear flow. The results showed that the shear-thinning behavior of the samples was non-Newtonian with yield stress and had time-dependent characteristics, as evidenced by curves from non-oscillatory measurements. It was observed that the experimental data on the complex and apparent viscosity of the samples obeyed the Cox–Merz rule.
... Emulsion belongs to a class of multiphase flow systems that usually contain the dispersed phase oil in the suspending fluid water. Emulsions have ubiquitous applications in daily life products like shampoo, mayonnaise, and beauty creams [9,10,11,12,13,14,15]. An important and interesting application of emulsions exists in the EOR process in underground porous media which is characterized by micron-sized pore throat geometries [5,16]. ...
Emulsions containing unequal-sized droplets are ubiquitous. Compared to the equal-sized emulsion droplet coalescence process in porous media, unequal-sized emulsion droplets show distinctly different dynamics and features when flowing through the capillary channel. In this paper, we numerically studied the flow of two unequal small micron-size emulsion drops flowing in a two-dimensional (2D) half-sine pulse shape constricted tube. The finite element method solves the momentum, continuity, and level set equations. The oil-water interface is tracked using the level set method. Effects of drop size, capillary number (interfacial tension), viscosity ratio, and geometrical shape constriction effects on the droplets' flow behavior across the throat, its flow velocities, and average viscous pressure across the tube were investigated. It is found when there is a significant difference in diameters of the two un-equalized droplets, they will flow separately through the throat, whereas when the two un-equalized droplets’ size is close to each other, they coalescence with each other after passing through the constriction. Higher interfacial tension leads unequal-sized droplets to coalescence more readily while droplets pass without coalescence at low interfacial tension cases. The highest pressure drop is recorded at the critical point where the two unequal-sized droplets begin to merge in the constriction throat. Increasing droplet viscosity reduces the chances of coalescence and increases the average viscous pressure drop hence leading to mobility reduction. In the case of geometrical constrictions, circular-shaped contracted tubes offer the least resistance to fluid flow and are more appropriate for enhanced oil recovery processes. We hope our numerical findings will provide more information to facilitate the enhanced oil recovery process.
... The pH value of mayonnaise is very important for its shelf life by reducing the risk from microorganisms, and for its structure by influencing the viscosity and elasticity of mayonnaise [4,37]. ...
In the present study, sunflower oil was used as the extracting solvent for carotenoids and other lipophylic compounds from tomato by-products at 2.5% and 5.0% (w/v) and the carotenoid-enriched oils were further used in the manufacturing of soy milk mayonnaise. An addition of basil essential oil at 0.05% (v/v) in the carotenoid-enriched mayonnaise was also investigated. Color parameters, pH, acid, and peroxide values, as well as lipid oxidation as measured by TBARS values were monitored in control and in supplemented mayonnaise samples during refrigerated storage for up to 8 weeks. The effect of enrichment on the sensory attributes of mayonnaises was also studied. The extraction of dry tomato by-products resulted in a significant increase in the total carotenoid content and antioxidant activity of the oils while their color changed significantly by increasing the redness and decreasing the lightness and yellowness. The use of carotenoid-enriched oils in the mayonnaise manufacture increased the oxidative stability of soy milk mayonnaise during storage and improved the flavor and the chromatic characteristics of mayonnaise compared to the control sample without significantly affecting its consistency and overall acceptability. The addition of basil essential oil (0.05% v/v) enhanced the oxidative stability and improved the sensory profile of the mayonnaise.
... The ability of salt ions to change the surface charge of proteins is also important for the stability of emulsionbased foods, where proteins act as emulsifiers at the interface of oil and water surfaces. For example, salt strengthens the surface layer of oil droplets in mayonnaise (Depree & Savage, 2001). In the dispersed aqueous phase of water in oil emulsions, salt can also prevent Ostwald ripening with time. ...
In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food‐related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods.
... In the case of mayonnaise, there must be good emulsion stability to avoid separating phases (oil and water), which is sensorially undesirable. 13,62,63 Franke and Kießling 51 observed a positive effect of the higher temperature on the stability of the emulsions prepared with chicken eggs during the drying processes, which was also observed in the present study, when comparing the stability of the emulsions prepared with the L-CONV and L-FD powders. These authors associated such results with conformational changes in egg proteins. ...
Background
Quail eggs have nutritional, therapeutic, and functional potential but are still not widely consumed globally. Their availability in powder form can contribute to expanding their consumption worldwide. However, drying can significantly affect their properties. To the best of our knowledge, there is no study comparing the effect of drying methods on the rehydration capacity and functional properties of whole quail egg powder. In this context, this work aimed to obtain powdered quail eggs by convective oven drying and freeze drying of eggs in liquid and foam form, to evaluate the effect of each drying method on their physical, rehydration, and functional characteristics.
Results
The powder obtained by freeze‐drying eggs in the liquid form (L‐FD) showed the most desirable foaming capabilities; however, it produced less stable emulsions. The powder obtained by convective oven drying of eggs in liquid form (L‐CONV) had the worst rehydration and foaming capabilities but produced firmer gels and had good emulsifying capacity. Finally, the powders obtained by foam‐mat drying yielded very stable foams and emulsions.
Conclusion
The methods for quail egg powder production that were evaluated performed well. The results point to the strong potential of quail egg powder as an ingredient. Liquid freeze‐dried (L‐FD) eggs stood out for their rehydration capacity. Each powder had different functional properties, so the choice of the best method depends on the intended application of the powder as specific characteristics and functional properties are suitable for preparing each food. © 2022 Society of Chemical Industry.
... Emulsion stability is an important quality characteristics of mayonnaise (Drozłowska et al., 2020) and is affected by the size and uniformity of the oil droplets. Oil droplets in mayonnaise are closely packed and interact strongly due to its high fat content (Depree and Savage, 2001;Rahbari et al., 2015). Small and uniform oil droplets positively affect the stability of the emulsion (Harrison and Cunningham, 1985). ...
... Salad dressing is an O/W emulsion with 30% oil content, and hence, it is thermodynamically unstable and always breaks down over time due to the unfavorable contact between the oil and water phases. 33,34 The food industry prefers emulsifiers that have both hydrophilic and hydrophobic groups in their structure and stabilize the emulsion of two immiscible liquids to produce kinetically stable emulsions. The emulsifiers decrease the interfacial tension and hence play a significant role in the manufacture of very stable emulsions. ...
This study aims to investigate the potential of the use of cold-pressed tomato seed oil by-products in a low-fat salad dressing as potential probiotic food carriers to improve the oxidative stability and emulsion stability as well as the rheological properties. The low-fat salad dressing emulsions were formulated with cold-pressed tomato seed by-product (TBP) and Lactobacillus plantarum ELB90. The optimum low-fat salad dressing formulations found were determined as 10 g/100 g oil, 0.283 g/100 g xanthan, and 2.925 g/100 g TBP. The samples prepared with the optimum formulation (SD-O) were compared with the low-fat control salad dressing sample (SD-LF) and the high-fat control salad dressing sample (SD-HF) based on the rheological properties, emulsion stability, oxidative stability, and L. plantarum ELB90 viability. The sample SD-O showed shear-thinning, viscoelastic solid, and recoverable characters. The sample SD-O showed higher IP and ΔG⁺⁺ and lower ΔS⁺⁺ values than those of the control samples. After 9 weeks of refrigerated storage, viable L. plantarum ELB90 cell counts of salad dressing samples were counted as 7.93 ± 0.03, 5.81 ± 0.04, and 6.02 ± 0.08 log cfu g–1 for SD-O, SD-LF, and SD-HF, respectively. This study showed that TBP could be successfully used in a low-fat salad dressing as a potential probiotic carrier.
... Mayonnaise is an O/W emulsion with high oil content (70-80 %) so thermodynamically unstable and always breakdown over time due to unfavorable contact between the oil and water phases [30,31]. The food industry prefers emulsifiers that have both hydrophilic and hydrophobic groups in their structure and stabilize the emulsion of two immiscible liquids, to produce kinetically stable emulsions. ...
This study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat mayonnaise by the formation of a complex with whey protein isolate (WPI) to improve rheological properties, emulsion, and oxidative stability. For the determination of rheological properties, the flow behavior, frequency sweep, and 3-ITT rheological properties of low-fat mayonnaise samples were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values for the mayonnaise samples were determined as 24.529-174.403 Pa.sn and 0.166-0.304, respectively, indicating that shear-thinning characters could be improved with WPI-EPS interaction. The higher K' and K″ values of all low-fat samples prepared with EPS-WPI than the low-fat control sample explained the synergistic effect of EPS and WPI. Importantly, no effect was observed when WPI was used as alone as an emulsifier. Oxidative stability was tested by OXITEST and IP values of samples prepared by WPI and EPS were compared to control samples. In conclusion, the results of this study showed that the EPS and WPI interaction can significantly affect the rheological properties and emulsion and oxidative stability of mayonnaise samples.
... The droplets in the spherical phase are very close to each other in the continuous phase, so the oil droplets that make up the dispersed phase inevitably deform and appear spherically among the droplets of the continuous phase. continuous phase, and finally establish the stability for the emulsified environment (Depree & Savage, 2001). The long-term stability of the beverage emulsion depends on the ability of the absorbed emulsifier layer to prevent droplet accumulation during storage. ...
Abstract Rheological and optical properties as well as stability of beverage cloud emulsion prepared with corn oil, gum rosin (EG), and modified starch were evaluated in model juices. The emulsions were prepared with three levels of modified starch (6%, 12%, and 18% w/w), corn oil (5%, 7%, and 9% w/w), and gum rosin (1%, 3%, and 5% w/w). Experiments were designed using the Box–Behnken design. The analysis of variance (ANOVA) was used to evaluate the significance of the experimental factors and the factors were then optimized using response surface methodology (RSM). The stability of emulsions was measured through ring formation in both the primary emulsion and the model beverage as a function of storage time. Also, the effect of heat treatment was examined on the stability of emulsions in model beverages. The results revealed that heat treatment did not cause the formation of an observable ring in the model juice containing stabilized starch emulsion. Rheological examinations of the stable emulsion samples showed a pseudoplastic and time‐independent non‐Newtonian behavior. The optimum emulsion sample consistency coefficient was 0.46 Pa.sn and the flow behavior index was 0.88. The apparent viscosity of the optimum emulsion sample based on Herschel–Bulkley model at shear rate of 100 s−1 was 0.0439 Pa.s. The results indicated that the concentration of modified starch, gum rosin, and corn oil has a significant effect on the stability and creaminess of the emulsion. In general, with an increase in the percentage of modified starch, the stability rises while the rate of creaminess decreases (p
... Mayonnaise is popular condiment or sauce globally. It was first commercially produced in the early 1900s, and it became popular in America since 1917, and more recently in Japan since 1987 (Depree & Savage, 2001). Acetic acid has the main preservation effect in mayonnaise. ...
Asian sea bass bio‐calcium (ASBC) can be fortified in low calcium food product such as mayonnaise. To ensure the smoothness of fortified products, the particle size and fishy compounds of ASBC must be reduced. Ultrasonicated ASBC (U‐ASBC) was applied for different times (5–15 min) in the presence of hexane. ASBC and U‐ASBC had mean particle size (D43) of 21.87 ± 19.54 and 7.83 ± 7.10 μm, respectively. U‐ASBC had lowered volatile compounds. Mayonnaise fortified with ASBC had the augmented firmness, consistency and cohesiveness with increasing ASBC levels (0%–10%) (p < 0.05). ASBC raised lightness (L*) and total color difference (ΔE*), but decreased a* and b*‐values of mayonnaise in a dose dependent manner (p < 0.05). Higher G′, G″, viscosity and shear stress value were observed in mayonnaise sample added with ASBC. However, lower acceptability was attained when mayonnaise was added with ASBC at level higher than 2.5% due to fishy odor and grittiness perceived by panelists. The lower droplet size with higher zeta potential of mayonnaise added with ASBC or U‐ASBC was related with the lower creaming index. Mayonnaise added with 7.5% U‐ASBC (M‐UBC‐7.5) had higher viscosity with lower creaming and thermal creaming index (p < 0.05) than control and that containing 2.5% ASBC (M‐BC‐2.5). Denser and smaller droplet sizes were observed for M‐BC‐2.5 and M‐UBC‐7.5 than control. Lowest moisture, fat and carbohydrate contents were attained for M‐UBC‐7.5 with the higher protein, ash and calcium content (p < 0.05). Fortification of mayonnaise with ASBC at 2.5% or U‐ASBC at 7.5% increased calcium content by 54 or 174 times, respectively, without sensorial changes.
... Meat spread is a convenience product which can be used as a sandwich spread (Poobal et al., 2016). Mayonnaise is a semisolid oil in water emulsion made by careful mixing of oil, egg, vinegar and other spices (Depree and Savage, 2001). The addition of seasonings will provide characteristic flavour, intensifies food quality and well accepted by the consumers. ...
The study was aimed to optimize the level of mayonnaise in the formulary of spent chicken meat spread. Chicken meat was replaced with different levels of mayonnaise viz., (T1) 30 per cent meat and 70 per cent mayonnaise, (T2) 40 per cent meat and 60 per cent mayonnaise, (T3) 50 per cent meat and 50 per cent mayonnaise, (T4) 60 per cent meat and 40 per cent mayonnaise. T4 had significantly (p<0.001) higher values for pH and T1 had significantly (p<0.001) lower water activity compared with other treatments. Treatment, T4 had significantly (p<0.001) higher moisture and protein per cent and T1 had significantly (p<0.001) higher fat per cent and calorie value when compared to other treatments. T2 scored higher values for all the sensory attributes except spreadability and significantly higher values (p<0.01) for mouth coating, aftertaste and overall acceptability when compared between each other. Hence chicken meat spread with 60 per cent mayonnaise and 40 per cent spent chicken (T2) which had significantly higher overall acceptability scores was selected as best product considering the sensory attributes and physicochemical properties
... Full-fat mayonnaise has an oil content exceeding 75%, so the traditional emulsion microstructure of sphere droplets stacked inside a continuous phase transition was not seen. Instead, oil droplets abandoned their sphericity and assumed a deformed shape that preferred close stacking and the contact of fat globules, giving mayonnaise its distinctive consistency [25]. The microstructure of full-fat mayonnaise was consistent with expectations, showing significant interactions between tiny and big fat droplets that were tightly packed together ( Figure 1A). ...
Gurma melon pulp-based gel (GMPG) was examined as a fat replacement in mayonnaise. GMPG was used to partially replace fat in quantities of 25, 50, and 70%, abbreviated as GMPG-25, GMPG-50, and GMPG-70, respectively. Mayonnaise’s physicochemical and sensory properties were studied. The data demonstrated that all low-fat mayonnaises had much lower energy value but significantly higher water content than their full-fat equivalents and that these differences developed as GMPG replacement levels increased. A microstructure analysis revealed compact the packing structures of big droplets in the whole fat sample and a baggy structure network of aggregated tiny droplets in the GPMG-25, MG-50, and GPMG-70 samples. There were no significant differences in pH or water activity after one day of storage between the full-fat and low-fat mayonnaises. Mayonnaises with GMPG-50 and GMPG-70 exhibited the same hardness as full-fat, whereas mayonnaises with GMPG-25 were harder than the other samples. Increased mayonnaise whiteness (L* increase and a* and b* reduction) was seen with reductions in fat. All samples had good sensory approval, with the 50% oil mayonnaise appearing to be the most appealing. It has been demonstrated that GMPG is an effective fat replacement agent.
... Oil (70-80 percent), egg yolk, vinegar, and seasonings make up traditional mayonnaise. Mayonnaise is particularly sensitive to spoiling and auto-oxidation, due to its high oil content [139]. Consumers are increasingly interested in natural foods and preservatives, in order to live healthier lives. ...
The current review investigates the effects of black seed (Nigella sativa) on human health, which is also used to encapsulate and oxidative stable in different food products. In recent decades, many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet extraction, hydro distillation (HD) method, microwave-assisted extraction (MAE), ultrasound-assisted extraction, steam distillation, and accelerated solvent extraction (ASE) have been used to extract the oils from black seeds under optimal conditions. Black seed oil contains essential fatty acids, in which the major fatty acids are linoleic, oleic, and palmitic acids. The oxidative stability of black seed oil is very low, due to various environmental conditions or factors (temperature and light) affecting the stability. The oxidative stability of black seed oil has been increased by using encapsulation methods, including nanoprecipitation, ultra-sonication, spray-drying, nanoprecipitation, electrohydrodynamic, atomization, freeze-drying, a electrospray technique, and coaxial electrospraying. Black seed, oil, microcapsules, and their components have been used in various food processing, pharmaceutical, nutraceutical, and cosmetics industries as functional ingredients for multiple purposes. Black seed and oil contain thymoquinone as a major component, which has anti-oxidant, -diabetic, -inflammatory, -cancer, -viral, and -microbial properties, due to its phenolic compounds. Many clinical and experimental studies have indicated that the black seed and their by-products can be used to reduce the risk of cardiovascular diseases, chronic cancer, diabetes, oxidative stress, polycystic ovary syndrome, metabolic disorders, hypertension, asthma, and skin disorders. In this review, we are focusing on black seed oil composition and increasing the stability using different encapsulation methods. It is used in various food products to increase the human nutrition and health properties.
... The stirring breaks up the oil phase in small dispersed droplets. Proteins and additives like mustard stabilize this state and keep the oil droplets from coalescing, which has a significant effect on the rheology of this mixture [12,13]. ...
We numerically study the coalescence dynamics of two sessile droplets with radii $R_0$. The droplets are placed on top of a rigid substrate with a contact angle of $\theta_{eq.} = \pi/9$. Having a highly wettable substrate ($\theta_{eq} \ll \pi/2$) theory predicts that the bridge height ($h_0$) scales according to $h_0(t) \sim t^{2/3}.$ This behavior can be altered with e.g. surface tension gradients ($\partial_x\gamma \neq 0$). These gradients appear for example with heat transfer, surfactants or having different but miscible liquids. Instead of coalescence, these gradients can lead to a stable two droplet state. In this work, we focus on two aspects of this problem. The first one is the concrete choice of the surface tension, therefore making it spatially correlated. The second one is the reduction of scale towards a regime in which the disjoining pressure becomes important. We find that coalescence can be suppressed, given that there is a sharp gradient in surface tension. If this gradient is smeared, we find an intermediate agreement with the $2/3$ power-law. In the limit of large smearing width, we observe an asymmetric coalescence.
... Mayonnaise is among the oldest and most widely used sauces in the world today and is mainly prepared by mixing egg yolks, vegetable oil (soybean oil, sunflower oil, olive oil, and coconut oil), vinegar (distilled white vinegar), sugar, and salt to maintain a closely packed foam of oil droplets [1]. The total fat content in mayonnaise can be as high as 70-80%, of which the fatty acids are mainly long-chain and saturated fatty acids [2]. ...
Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar. One main problem with mayonnaise is its high fat content, so efforts have been made to develop low-fat sauces with similar characteristics to real mayonnaise. The purpose of this study was to evaluate the effect of medium-chain triglycerides (MCTs) blended with edible oil (soybean and olive oil) on the rheological, physicochemical, and sensory properties of low-fat mayonnaise. The results revealed that the shear viscosity decreased with the increase in medium-chain fatty acid (MCFA) contents and decreased with an increasing shear rate. Tan δ was <1, and a semisolid fluid with shear-thinning behavior was formed. The oscillation frequency test showed that the MCFA-containing mayonnaise was viscoelastic. The particle size and oil droplet analyses revealed that the emulsion droplet size and distribution were not significantly different in the MCT group compared to the control. The sensory evaluation demonstrated that the MCFA-containing mayonnaise was acceptable. This study illustrates that MCTs are a good substitute to produce the proper physicochemical properties of mayonnaise.
... At the end of the accelerated storage time, there was no significant difference (P > 0.05) between mayonnaise samples. The findings corroborated prior findings that the peroxide value in mayonniase samples rose over [59,62,63]. Peroxide values of several mayonnaise samples with added rosemary, oregano, and ginger extracts revealed lower initial peroxide values and a reduced range of rise during storage, according to Kwon et al. [64]. ...
This study aimed to recover β-carotene from peels produced as a by-product during the industrial processing of pumpkins using a high-efficiency technology that produces no waste and is harmless to the environment. β-Carotene extraction from pumpkin peel was carried out by maceration and ultrasound-assisted technique, with sunflower oil instead of n-hexane as an environment-friendly solvent. Influence of the lecithin:PGPR (polyglycerol polyricinoleate) ratio was studied for microemulsion solvent method on β-carotene extraction. Response Surface Methodoloy was used to optimize the parameters of each performed treatment. The produced sunflower oil was utilized to prepare mayonnaise. Sensory flavor of the product, as well as the change in color and peroxide characteristics after rapid storage were also determined. Under optimal conditions, maceration with sunflower oil, maceration with n-hexane, ultrasound-assisted, and microemulsion solvent methods, extracted β-carotene levels were 99.83, 125.75, 127.93, and 149.71 mg/100 g DM, respectively. Most efficient β-carotene extraction was obtained utilizing a microemulsion system with 0.098% lecithin and 1.902% PGPR as the solvent. Mayonnaise made with β-carotene-rich sunflower oil was well received in terms of sensory quality, with no negative changes in the product's unique features. β-Carotene enhanced mayonnaise was more resistant to oxidation during storage than the control mayonnaise as shown by the results of color and peroxide values.
Graphical Abstract
... The pH of mayonnaise has remarkable roles in its structure and stability (Depree and Savage, 2001). It influences the sensory properties of mayonnaise and is also vital in ensuring microbiological safety, hindering the growth of microorganisms, and enhancing food shelf life (Ghirro et al., 2022). ...
Double nanoemulsions (DEs), containing pomegranate peel extract (PPE) stabilized with/without carboxymethyl cellulose (CMC), were used to prepare reduced-fat and functional mayonnaise samples. The effect of substituting oil in mayonnaise with DEs at different levels (5, 10, and 20%) was evaluated in terms of physicochemical properties, stability, color characteristics, sensory evaluation, and rheological behavior. The results revealed that the use of pomegranate peel extract encapsulated within double emulsion (PPE-DE) and PPE-DE stabilized with CMC (CMC/PPE-DE) in mayonnaise had significant effects on the physicochemical characteristics during storage. All mayonnaise samples had physical and heat stability more than 99%, and the samples containing CMC/PPE-DE exhibited higher stability than that containing PPE-DE. Regarding color attributes, replacing oil with DEs increased the lightness and decreased the yellowness and greenness of the mayonnaise samples as compared to control mayonnaise made without DEs. Furthermore, sensory evaluation of all mayonnaise formulations presented satisfactory acceptance; however, the mayonnaise with CMC/PPE-DE 10% was the best. Eventually, the rheological measurements indicated that all mayonnaise samples exhibited a non-Newtonian, shear-thinning flow behavior, making it more applicable to the food industry.
... Furthermore, during lipid oxidation, intermediates (free radicals) and products (reactive aldehydes) may interact with other food components (such as proteins, sugars, pigments, and vitamins) to produce negative effects [39]. The increasing stability of emulsions is indicative of slower chemical processes, particularly auto-oxidation [40]. Taken together, our results strongly suggest that mayonnaise made from heated egg yolk has lower acid and TBA values than controls, and that the product is more stable under long term storage. ...
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.
... In the present work, xanthan gum was used at 0.35% to prepare a low-fat mayonnaise type-dressing and that avocado mayonnaise type-dressing exhibited no phase separation during storage by visual evaluation (data not shown). It has been reported that xanthan gum is used in mayonnaise manufacture as stabilizer and emulsifier, it increases the viscosity and prevents the phase separation (Depree & Savage, 2001;Naji et al., 2012). Generally, as the oil content of the dressing increases, less xanthan gum is employed for stabilization. ...
In this study, avocado pulp and oil were added to mayonnaise type-dressing to produce a healthy and microbiologically safe product with improved sensory properties. First, oil avocado was obtained by solvent-free ultrasonic-assisted extraction and centrifugation. The mayonnaise type-dressing was formulated with avocado pulp and oil and then treated with ultrasound. Chemical and sensory qualities were determined in the oil. Microbiological quality, color and sensory analysis were carried out in the mayonnaise type-dressing along a storage period under refrigeration. The avocado oil yield was 64% with an outstanding emerald green color. The avocado oil quality agreed with Mexican Official Standards. Oleic, palmitic, palmitoleic and linoleic acids were found to be the major fatty acids in avocado oil. The mayonnaise-type dressing showed a reduction of the microbial load without the need for thermal pasteurization, and the green color was stable during storage. Color, odor and flavor were sensorially evaluated as “like much.”
The critical capillary number of a drop, which represents the state where the interfacial tension force of the drop cannot overcome the viscous force exerted by a surrounding flow, is usually determined in low Reynolds number [<O(1)] extensional flows by progressively elongating the drop in stagnant extensional flows. Below the critical capillary number, all the elongated states of the drop are steady. The unsteady drop states beyond the critical capillary number, usually seen in practically relevant non-stagnant extensional flows which breakup the drop, provide no information about critical capillary number and are usually studied separately. In this study, we present a new measure—called the semi-minor capillary number—which uniquely describes the drop deformation process at both steady and unsteady states. The measure uses the instantaneous semi-minor dimension of the deforming drop as the length scale in calculating the capillary number. Our experiments at small initial capillary numbers, compared to the critical capillary number, yielded steady drops with a constant value of semi-minor capillary number. For large initial capillary numbers and unsteady states, the drops elongated continuously, and the same constant represented an asymptotic limit of the self-similar deformation. The new measure of semi-minor capillary number rationalized drop behavior at both small and large initial capillary numbers compared to the critical capillary number. More importantly, it provided significance to drop behavior at large initial capillary numbers, which is an unstudied parametric space in the context of determining the critical capillary number. Finally, we discuss the significance of the new measure by presenting the critical semi-minor capillary number at different viscosity ratios.
Salmonella in the environment: A review on ecology, antimicrobial
resistance, seafood contaminations, and human health implications.
The rheology, stability, texture, and taste of mayonnaise, a dense oil-in-water (O/W) emulsion, are determined by interfacially active egg lipids and proteins. Often mayonnaise is presented as a challenging example...
Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% (w/w) lupin and faba proteins, while fruit flour (apple, nectarine, pear, and peach flour) was incorporated to substitute sugar, preservatives, and colorants. Texture profile analysis and rheology—small amplitude oscillatory measurements were performed to evaluate the impact of the fruit flour on mechanical properties. The mayonnaise antioxidant activity was also analyzed in terms of color, pH, microbiology, and stability measurements. The results showed that mayonnaises produced with fruit flour had better structure parameters in terms of viscosity, and texture, but also improved pH and antioxidant activity (p < 0.05) compared to the standard mayonnaise (mayonnaise without fruit flour). The incorporation of this ingredient into mayonnaise increases the antioxidant potential, though it is in lower concentrations compared to the fruit flours that compose them. Nectarine mayonnaise showed the most promising results in terms of texture and antioxidant capacity (11.30 mg equivalent of gallic acid/100 g).
Mayonnaise is an emulsion of oil that is susceptible to lipid oxidation, which can cause spoilage and the formation of harmful compounds. This study aims to evaluate the impact of Syrian apple and grape vinegar on the oxidative stability of mayonnaise and compare the use of natural antioxidants to synthetic ones such as butylated hydroxyanisole and butylated hydroxytoluene. The study measured total phenol content, radical scavenging activity, and identified some phenolic compounds by High Performance Liquid Chromatography (HPLC). The rancidity of mayonnaise was examined using peroxide value and thiobarbituric acid number. The fatty acids content in the mayonnaise samples was examined using gas chromatography. Vinegar samples containing high concentrations of phenolic antioxidants showed high ability to scavenge free radicals. The antioxidants in vinegar protected the mayonnaise samples from primary and secondary oxidation, and there was no statistically significant difference between the ratio of unsaturated fatty acids in the samples containing vinegar at the beginning and at the end of the storage period. The study shows the significance of using vinegar to protect mayonnaise from deterioration and increase its shelf life, in addition to its role as a dressing.
The present study aimed to investigate the effects of Cuminum cyminum L. essential oil (CEO) and its nanoemulsion (CEON) on oxidative stability and microbial growth of mayonnaise during storage. The GC analysis indicated that Cuminaldehyde (27.99%), o‐Cymene (17.31%), γ‐Terpinen (16.67%), and β‐Pinene (9.35%) were the major components of CEO, respectively. The assessments of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) showed that Escherichia coli ATCC 25922 (MBC CEO = 12 and MBC CEON = 6 mg/mL) was the most resistant bacteria, and in contrast, Staphylococcus aureus ATCC 29213 (MBC CEO = 6 and MBC CEON = 3 mg/mL) was the most sensitive bacteria. In the radical‐scavenging assay, CEON (IC ⁵⁰ = 5 ± 0.07 μg/mL) exhibited a higher antioxidant activity than CEO (IC ⁵⁰ = 10 ± 0.13 μg/mL). The results showed that applying the MBC of CEO and CEON in mayonnaise led to a significant decrease ( p < .05) in acidity, peroxide value, number of acid‐resistant bacteria and fungi, and total microbial count compared with the control sample. In conclusion, this study demonstrated that using CEON resulted in oxidative stability, microbial growth control, and desirable sensorial attributes in mayonnaise compared with CEO and control samples.
I3-sensitive sensor was developed, where the ionic acetate of the neutral red triiodide was used as the electrodoactive substance. The main electroanalytical characteristics of the sensor have been studied. It is established that the operating interval of the pH of the chain is 2–12. The interval of linearity of the electrode function is 9×10–5 – 1×10–1 mol/l, the slope is 51–59 mV/pC. The selectivity of the triiodide sensor by the “individual-solutions” method has been studied. The method of potentiometric titration allows to determine peroxo compounds and peroxide number in mayonnaise in the presence of tartrate, citrate, benzoate, salicylate, oxalate, phthalate ions, glucose, glycine, histidine, aspirin.
Plant-based diets are currently gaining more popularity among healthily- and environmentally-conscious consumers. Herein, we reported a facile and mild method to fabricate high internal phase emulsions (HIPEs) using plant-based ingredients that feature the physical and sensory of traditional egg-based mayonnaise through interfacial engineering. Protein-polysaccharide-surfactant ternary composite particles with appropriate dimension and moderate wettability were constructed by regulating the ratios among zein, corn fiber gum (CFG) and lecithin (Lc). The resultant Zein-CFG-Lc particles (ZCLPs) could function as not only particulate emulsifiers, sterically hindering the close approach of droplets, but also surfactants that decreased the interfacial tension through molecular rearrangement at the oil-water interface. HIPEs with a droplet size less than 3.0 μm (the threshold value of granular sensation by oral cavity) were successfully fabricated under a minimum ZCLPs concentration of 1.2%. The specific interfacial architecture was observed with the combination of zein particles, a CFG network and Lc-based membrane, which jointly contributed to conserve a high concentration of oil phase. HIPEs were determined with a lower tribological property compared to egg-based mayonnaise, endowing them with more creaminess and smoothness sensory attributes. In addition, HIPEs exhibited an extremely higher physical and thermal stability than the mayonnaise. In vitro digestion fate indicated that the digestible fat in HIPEs could arrive at a minimal value of one-twelfth of that in the mayonnaise as ZCLPs could effectively inhibit the lipid digestion of HIPEs in the small intestine, making it a low-calorie formulation. This study opens a promising pathway for producing edible HIPEs as replacers for egg-based mayonnaise appealing to calorie-sensitive consumers and plant-based diet lovers.
В умовах світової продовольчої кризи, що поглибилася світовою пандемією COVID-19 постає питання щодо виготовлення продуктів із заданими властивостями різних цінових категорій, пошук нових технологічних рішень, використання нетрадиційної сировини, здатних прогнозувати та стабілізувати якість жировмісних продуктів, зокрема майонезних соусів за рахунок дії основних біополімерів, головним чином, натурального походження. Для стабілізації якості фізико-хімічних властивостей, реологічних характеристик та покращення структури використовували камеді гуара та ксантана. Використання гідроколоїдів у майонезних соусах дозволяє забезпечити важливі показники як в’язкість та стабільність емульсії. В даній роботі вивчали вплив стабілізаційної системи «Стабілекс», що представляє собою суміш камеді гуару та ксантану, на показники якості майонезних емульсій. Встановлено, що для отримання стійкості майонезного соусу не менше 97 % необхідно внести 56 % води, 35 % рафінованої олії, 2.6 % стабілізаційної системи «Стабілекс».До складу майонезного соусу у якості нетрадиційної сировини введено насіння чіа, пюре малини, копчену паприку та зелень, оцтову кислоту замінили на лимонну Емульгування проводили за допомогою швидкісного блендера. За результатами попередніх досліджень були обрані оптимальні умови емульгування: температура водної та жирової фаз 25–27 °С, час емульгування 5 хв, інтенсивність перемішування з частотою обертання мішалки – 10–20 с-1. Досліджений показник стійкості розроблених майонезних соусів свідчить, що при їх зберіганні значення зменшуються, проте не досягають критичних. Після 35 днів зберігання стійкість майонезного соусу з копченою паприкою(зразок №2) становить 100 %, в той час як контролю – 94 %. Аналіз отриманих реологічних кривих течіння майонезних соусів свідчить, що найкращі в’язкісні характеристики має зразок, до рецептури якого входять стабілізаційна система «Стабілекс» та сушена зелень, додані у кількостях 2.5 %. Значно погіршилися реологічні властивості майонезного соусу з пюре малини та насіння чіа, що свідчить про недостатню міцність утворених зв’язків у системі. Викорстання інгредієнтів згідно розроблених рецептур з стабілізаційною системою «Стабілекс», дозволяють отримати рецептури майонезних соусів зі збереженими емульсійними властивостями та високою стабільністю, що відповідають вимогам ДСТУ 4487:2015.
Most analyses concerning the characterization of lipids present in complex food systems require separation and recovery of lipids prior to analysis. This may be achieved, for example, by solvent‐based extractions. In the case of concentrated emulsions, targeted physical destabilization and phase separation induced by a freeze–thaw treatment are also considered. This strategy would imply a simple, solvent‐free method with a high yield. In the present work, conventional mayonnaise and a vegan alternative are evaluated. The effect of the freezing–thawing conditions on lipid recovery, as compared to a classical solvent (hexane:n‐2‐propanol, 3:2 v/v)‐based extraction is investigated. In particular, two freezing temperatures (−20 and −80 °C) and the presence or not of additional water to aid phase separation are evaluated. The freezing temperature (which directly influences the rate and extent of water and lipid crystallization) largely impacts lipid recovery, in a matrix‐dependent manner: −20 °C is clearly the most suitable temperature for the conventional mayonnaise, whereas −80 °C seems somewhat better for the vegan alternative. Importantly, this alternative freezing–thawing approach does not alter the fatty acid composition nor the lipid class profile compared to a classical solvent extraction, which confirms its relevancy from a subsequent analytical perspective.
Practical Applications : The induction of emulsion destabilization by freezing–thawing is a simple, high‐yield and solvent‐free methodology (i.e., compatible with green chemistry) for lipid recovery regarding analytical purposes. Lipid recovery can be greatly improved by settling the involved conditions. Herein authors propose some guidelines for selecting and reasoning over procedure parameters in concentrated emulsions. The performance of lipid recovery is tuned by the conditions of freezing and guided by the type of emulsion.
Recently, there has been a growing trend to replace animal ingredients used in food with plant-based alternatives for health, environment, and animal welfare. In this study, chickpea aquafaba was used as emulsifier for mayonnaise, and the effect of ultrasound on aquafaba and plant-based mayonnaise was investigated. Aquafaba with chickpea [1:2 (w/w)] was treated by ultrasound in 40 kHz and 200 W for 0, 30, 60, and 90 min. The emulsion property and quality of aquafaba with ultrasonic treatment time (UTT) and plant-based mayonnaise (UTT0, UTT30, UTT60, and UTT90) were analyzed, and compared with mayonnaise using egg yolk (CONT). As the UTT of aquafaba, the protein solubility increased, but emulsion activity index was highest in sample treated for 30 min (p<0.05). These results affected plant-based mayonnaise. The microstructure was confirmed that oil droplet of plant-based mayonnaises were larger than CONT, and size of oil droplet decreased by UTT. The emulsion stability of plant-based mayonnaises were about 7-11% lower than CONT, and among plant-based mayonnaises, UTT30 was the highest at 81.30%, and UTT60 and UTT90 were the lowest. Plant-based mayonnaise had higher viscosity and overall acceptability than CONT, and viscosity decreased by UTT. Optimal UTT had a beneficial effect on the emulsion property of aquafaba and mayonnaise, and a positive role can be expected as plant-based alternative emulsifier.
Due to the increasing prevalence of overweight and obesity and their associated health problems, the demand for low-calorie and low-fat foods is growing worldwide, especially in the fast food and convenience sectors. However, fat- or calorie-reduced products are often accompanied by sensory deficiencies. Although fat reduction in foods has been addressed in literature, an ideal fat replacer has not been identified due to the variety of fats, their multifarious functions in foods, and the wide range of food products. The aim of this work was to investigate the influence of selected fat replacers on the properties of reduced-fat model emulsion systems and processed cheese. The use of dietary fibers as fat replacers was of particular interest due to their intrinsic health benefits. In addition, both new and established methods of measurement of sensory attributes were applied and compared to determine correlations of findings between different methods of measurement. Chapter 1 addresses the influence of fat replacers on attributes such as energy density, flowability, and firmness in a real food product, processed cheese. To this end, microparticulated whey protein (MWP), which has been widely used as a fat replacer, and three dietary fibers (corn dextrin (CD), inulin, and polydextrose), were used in reduced-fat processed cheese slices. A reduction in energy density of about 30 to 40% was achieved using a fat replacer compared to standard commercial full-fat processed cheese. Higher CD and inulin concentrations reduced the flowability of the cheese slices upon heating, but only had a minor impact on the firmness of the unheated cheese. The addition of MWP resulted in firmer cheese slices with higher flowability compared to the other fat replacers. However, changes in the MWP concentration had little effect on either property. The results demonstrated that different fat replacers with varying concentrations need to be applied to achieve desired attributes for specific conditions of use, e.g., unheated cheese in sandwiches or heated cheese in cheeseburgers. To evaluate newly developed reduced-fat foods, the impact of fat replacers on sensory properties and aroma release also needs to be investigated, which is addressed in chapters 2 to 4. Due to the complex composition of cheese, systematic investigation of the mode of action of fat replacers is difficult. Therefore, emulsion-based model foods were used to eliminate interfering factors and natural variations of ingredients. The second study (chapter 2) focused on developing and validating appropriate methods to investigate the effects of fat, fat reduction and the use of fat replacers on emulsion systems. Tribology, a comparatively new method in food research, was used to instrumentally analyze selected aspects of food mouthfeel. Reduced-fat salad mayonnaises were prepared as separate samples containing different CD concentrations, and characterized using textural, rheological and tribological analyses together with measures of spreadability and human-sensory analysis. The results showed a very high correlation between tribological measurements and the sensory evaluation of the attribute stickiness. In addition, it was shown that some correlations between instrumental and sensory data were best described by a non-linear correlation (Stevens’ power law), such as the relationship between Texture Analyzer measurements and sensory sensations of firmness. Furthermore, the Kokini oral shear stress correlated very well with the sensory attribute creaminess. Hence, the instrumental analytical methods used showed the potential to predict elements of the sensory analysis and reduce the overall analytical effort. While aroma release plays a key role in consumer acceptance, the influence of fat replacers on this attribute has rarely been studied. The third study (chapter 3) therefore investigated not only techno-functional properties but also the release of typical cheese aromas using a liquid emulsion as a model food. While both MWP and CD exhibited a retarding effect on the release of lipophilic aroma compounds, MWP also reduced the release of hydrophilic aroma compounds. It was also shown that aroma release is not only influenced by a change in viscosity, but also by interactions between aroma compounds and fat replacers. In this context, CD exhibited a similar ability to interact with aroma compounds as fat, which is desirable for the development of low-fat foods. In the final study (chapter 4), the findings and methods developed in chapters 1-3 of this work, supplemented with additional methods, were used to investigate the effect of fat reduction and CD concentration on a model processed cheese spread (PCS). By replacing 50% of fat completely with CD, the fat content of the PCS could be reduced without causing any significant changes in properties compared to the full-fat version, e.g. in firmness, flowability upon heating and aroma release. CD was determined to be a promising fat replacer, mimicking important properties of fat. Additional correlations, such as those between the parameters of Winter’s critical gel theory (gel strength and interaction factor) and spreadability and lubrication properties were identified and can help to further reduce the analytical effort. In conclusion, CD has been confirmed as a promising fat replacer in both liquid and semi-solid food emulsion products. Furthermore, this work contributes to closing the research gap in the instrumental measurement of sensory attributes by outlining correlations, for example, between tribological methods and mouthfeel sensations. Thus, the evaluation tools of this work can help to assess the potential applications of new fat replacers without extensive application and sensory testing which significantly shortens the development time for food manufacturers. In addition, the results contribute to a better understanding of the interactions between fat, fat replacers and aroma compounds in food matrices. This facilitates the systematic development of reduced-fat processed cheese and other dairy- and emulsion-based products which meet consumer preferences and accelerate the trend towards healthy eating.
Nowadays, consumers have increased concerns about chemical preservatives used in processed and raw foods. ZnO nanoparticles among several metal oxide nanomaterials are considered to control food spoilage and preserve foods. This study investigated the application of nano-ZnO (0, 0.1, 0.5, and 1 g/kg nano-ZnO) as a preservative to control microbial and physicochemical spoilage of mayonnaise during cold storage after 0, 2, 4, and 6 months. Nano-ZnO addition in the mayonnaise retarded the microbial growth and kept the physiochemical properties of all samples, compared with the control (0 g/kg nano-ZnO). The lowest microbial growth, color variation, oxidative and physical spoilage were measured in mayonnaise samples containing 1, 0.5, and 0.1 g/kg nano-ZnO, respectively. Furthermore, the consumers also reported the greatest ranked for the sensory attributes of the samples containing 1-g nano-ZnO in each kilogram of mayonnaise compared to the other samples up to 6 months. However, the results showed the new performance of hurdle technology, including using nano-ZnO as an antimicrobial agent and cold storage to extend the shelf life of mayonnaise.
This study was development of mayonnaise was carried out at the Parul university of Applied Sciences, Parul University, Vadodra. Traditional mayonnaise is manufactured with soybean oil (SBO) and egg-yolk containing ingredients. Flaxseed oil, a healthy lipid source, has cholesterol-lowering effects, and could be used to replace SBO in mayonnaise preparation. To take advantage of the health benefits associated with flaxseed oil, food products containing flaxseed oil need to be developed and characterized. Mayonnaise-type spreads containing flaxseed oil were developed using a constrained mixture design. The quality of the mayonnaise was characterized through the development of sensory descriptors and determination of several physicochemical properties. A sensory descriptive language was developed that covers a lexicon that can potentially be used for a detailed descriptive analysis. Color, pH and viscosity. Its specifications were effectively determined Color parameters were not changed with time. pH was found to be directly proportional to Skimmed milk powder content in the product and did not change over time. Mayonnaise-type spreads containing flaxseed oil and skimmed milk powder concentrate was successfully developed.
The effects of iodized sodium chloride (NaCl), uniodized NaCl, and potassium chloride (KCl) on viscosity, emulsification capacity,
and functionality of fresh liquid yolk in mayonnaise were studied.
Both salt type and level had a significant (P<.05) effect on viscosity. Uniodized NaCl produced the greatest increase in viscosity,
while KCl produced the least. Viscosity increased as salt level was increased from 5 to 15%.
Both salt type and level had a significant (P<.05) effect on emulsification capacity. Emulsification capacity was reduced
dramatically by the addition of any of the salts. There was no difference in emulsification capacity of yolk treated with
iodized NaCl or KCl, but that treated with uniodized NaCl had a significantly (P<.05) lower emulsification capacity. Emulsification
capacity decreased as salt level increased.
Mayonnaise made with KCl had the lowest apparent viscosity, whereas that made with iodized NaCl had the highest apparent viscosity.
There was a significant (P<.05) difference in spread of mayonnaise made from each salt at the 5% level; there was no significant
(P>.05) difference in spread between mayonnaise made with KCl or iodized NaCl at the 10% level, and there was no significant
(P>.05) difference in spread of mayonnaise made with uniodized NaCl or KCl at the 15% level of salt.
Salt level had a significant (P<.05) effect on apparent viscosity and spread. Mayonnaise with 10% salt had the highest mean
Brookfied viscosity value and the lowest mean spread.
Salt type and level affected mayonnaise stability . Mayonnaise made with uniodized NaCl had the highest mean stability, whereas
that made with KCl had the lowest mean stability.
A number of different analytical techniques (HPLC, GC-MS, sensory analysis, laser diffraction droplet size determination, confocal laser scanning mi-croscopy and rheological measurements) were em-ployed to elucidate both chemical, sensory, structural and rheological aspects of the oxidation process in mayonnaise containing 16% fish oil. The primary focus of the study was on the antioxidative effect of two dif-ferent types of commercial propyl gallate mixtures: an oil-soluble and a water-soluble preparation. The effect of adding extra emulsifier (Panodan TR), used to ma-nipulate the physical structure of the fish-oil-enriched mayonnaise and in turn affect the antioxidative activity of the propyl gallate mixtures, was also investigated. Mayonnaise with fish oil did not oxidise faster than mayonnaise without fish oil when judged from the chemical parameters tested. However, the fish-oil-en-riched mayonnaises developed unpleasant off-odours and off-flavours much faster than the mayonnaise with-out fish oil. Addition of the two different propyl gallate mixtures not only influenced negatively the sensory qualities but also affected the structure and the rheo-logical properties of the mayonnaise. Propyl gallate thus, in particular, promoted the development of fishy and rancid off-flavours during the storage of mayon-naise with fish oil, and this effect was especially pro-nounced for the water-soluble propyl gallate mixture. Four volatile oxidation compounds, namely 3-furalde-hyde, 2,4-heptadienal, 2,4-decadienal and ethyl ben-zene, appeared to correlate to the fishy and rancid off-flavours that developed in mayonnaises with propyl gallate. Addition of propyl gallate also resulted in in-creased peroxide values, and a less viscous mayonnaise with bigger droplets. The data thus demonstrated that the propyl gallate mixtures employed did not protect mayonnaise with fish oil against flavour deterioration due to oxidation during storage. In addition, the data showed that several structural and rheological paramet-ers were affected by the addition of propyl gallate.
Oxidative protection of mayonnaises with 16% fish oil was studied during cold storage (5 7C) after supplementation with different tocopherol systems: the ternary antioxidant system ascorbic acid, lecithin and tocopherol (A/L/T), and two commercial mixtures, an oil-soluble (Toco 70) preparation and a water-soluble (Grindox 1032) preparation. The physical structure of the fish-oil-enriched mayonnaise was manipulated by adding extra emulsifier (Panodan TR) with the purpose of investigating whether or not this affected the antiox-idative activity of the tocopherol mixtures. A number of different analytical techniques HPLC (high-perform-ance liquid chromatography, gas chromatography mass spectrometry (GC-MS), sensory analysis, confocal laser scanning microscopy and rheological measure-ments) were employed to elucidate the chemical, senso-ry, structural and rheological aspects of the oxidation process. Discriminant partial least squares regression was used to analyse the data obtained. The three toco-pherol preparations not only affected the oxidative sta-bility of the mayonnaises differently, they also in-fluenced the rheological and structural properties of the mayonnaises in different ways. The rheological and structural properties of the mayonnaise were also af-fected by the addition of extra emulsifier, but this did not influence the formation of fishy and rancid off-fla-vours. Addition of the A/L/T system caused the imme-diate formation of distinct fishy and rancid off-flavours in the fresh mayonnaises. The volatile compounds trans-2-heptenal, 4-octen-3-one, 1-octen-3-ol, trans,cis-2,4-heptadienal, trans,trans-2,4-heptadienal, trans-2-oc-tenal, nonanal and trans,cis-2,6-nonadienal were thought to contribute to the fishy and rancid flavours. Addition of Toco 70 did not affect the sensory percep-tion of mayonnaise nor the development of volatile off-flavour compounds as evaluated by GC-MS, but the peroxide values were slightly increased in mayonnaise containing Toco 70 as compared to the other mayon-naises. Mayonnaise with Grindox 1032 seemed to have fewer fishy and rancid off-flavours than mayonnaises without antioxidant. This flavour-protective effect of Grindox 1032 was correlated to an increase in the size of the droplet diameter of mayonnaises supplemented with Grindox 1032.
The viscoelasticity of egg yolk films at the groundnut oil-water interface has been derived from creep compliance-time studies at a constant low shear stress. Factors which influenced the viscoelasticity were pH, NaCl, sucrose, methanol and temperature. Their effects were transmitted through the extent to which the low density lipoprotein micelles of the egg yolk were degraded, so that more reactive groups became available for intermolecular linking. The egg yolk concentration required to achieve maximum viscoelasticity increased as pH decreased.
Using various chemical analyses, several lipid oxidation products were measured at different stages of oxidation. The oxidation of fish oil (FO), soy oil (SO) and corn oil (CO) mayonnaises was investigated using peroxide value (PV), thiobarbituric acid (TBA), total carbonyl compounds (TCC) and anisidine tests. The results showed that both PV and TCC values increased in FO, SO, and Co mayonnaises during 8 wk of storage at 30ºC, but TBA and anisidine values increased significantly only in fish oil mayonnaise (FOM). Different oxidation products were produced due to inappropriate for SOM and COM. The best analytical tests for early oxidation of FOM are PV and TBA and for later oxidation are TCC and the anisidine test.
The decomposition rate of allyl isothiocyanate (AITC) in a low concentration range (below 1.6 mM) follows the first-order rate equation, and its degradation kinetics can be explained by the nucleophilic attack of water molecules and hydroxide ions on the AITC molecule. In aqueous solution, pH and temperature were important in the decomposition of AITC ; especially the temperature had a large influence on its rate. © 1995, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.
Mayonnaise stored at 20°C showed a maximum peroxide value well before the onset of rancidity. It is suggested that changes in peroxide value could be used to determine the potential shelf life of mayonnaise. Carbonyl value could not be used as a predictive tool as it did not show any marked change until rancidity was present.
Viscoelastic properties of groundnut oil-in-water emulsions stabilized by egg yolk and of mayonnaise have been deduced from their creep compliance-time response to a constant low shear stress. The viscoelastic parameter values, emulsion stability and initial mean drop size were influenced by pH and NaCl, due to disruption of the egg yolk components. When carboxymethylcellulose was incorporated in the continuous phase of the O/W emulsions an egg yolk-carboxymethylcellulose complex was formed and this affected the rheological properties of the emulsions and also their stability. Mayonnaises exhibited more pronounced viscoelasticity and greater stability than the O/W emulsions. At elevated temperature the micelles adsorbed around oil drops degrade. Their lipoprotein structure unfolds so that more segments on adjacent drops are then available for interlinking and network formation.
Food emulsions are an important part of the food industry. Use of one such emulsion, mayonnaise, has grown enormously since it first was produced commercially in the early 1900's. A number of factors influence the mayonnaise emulsion. These factors that have been discussed are: the egg yolk, the relative volume of the phases, the emulsifying effect of mustard, the method of mixing, water hardness, and viscosity. Numerous research efforts have shown these factors to be of great significance in the formation and stability of a high quality mayonnaise.
The effect of frozen storage time on apparent viscosity of yolk, emulsification capacity, and functionality of salted egg yolk in mayonnaise was studied.
Apparent viscosity of yolk increased considerably after only 24 h of frozen stage. Apparent viscosity of yolk stored 30 days was approximately three times greater than that stored 24 h. Yolk stored 90 days had the highest apparent viscosity.
Storage of yolk for even 24 h resulted in a reduction in emulsification capacity. Yolk stored 30 days had the lowest emulsification capacity at 5.92. Yolk stored 60 days had an emulsification capacity of 6.10, and that stored 90 days had an emulsification capacity of 6.06.
Mayonnaise made from yolk stored 60 days had the highest apparent viscosity and the lowest spread. There was no significant (P > 0.05) difference in apparent viscosity and spread of mayonnaise made from yolk stored 0, 30, or 90 days.
Mayonnaise made from yolk stored 24 h had a mean stability of 22 days. Subsequent frozen storage of yolk for 30, 60, and 90 days produced mayonnaise with mean stabilities of 21, 20, and 21 days, respectively.
To investigate the influence of physical structure on oxidative stability, mayonnaises enriched with 16% fish oil with three different droplet distributions were prepared. During storage at 20 degrees C the concentration of free radicals (measured by electron spin resonance), the intensity of the fishy and rancid off-flavours (judged by sensory analysis) and the concentrations of several volatile oxidation compounds (measured by GC-MS) were lower in mayonnaise with large oil droplets in the initial stage of the storage period. As small droplets imply a large oil/water (o/w) interfacial area, the data support the theory that lipid oxidation in mayonnaise is initiated at the o/w interface. After 3-4 weeks' storage, the oxidative progress was almost equal in different mayonnaises. Oxidative propagation thus appears less dependent of interfacial area. The droplet size also influenced rheological properties, e.g. mayonnaises with small droplets had higher gel strength and a more rigid structure. Although small droplets enhance rheological properties and stabilise emulsions physically, the oxidative deterioration apparently starts earlier as the interfacial area increases. This ought to be considered in processing strategies for emulsified food products,notably those containing highly unsaturated lipids.
The flavor compounds in fresh, 3- and 6-month-old mayonnaise at room temperature have been analyzed by a gas chromatographic
method. The results indicate that as the storage time of mayonnaise increased, the flavor compounds formed from oil in mayonnaise
increased. However, the concentrations of allyl isothiocyanate which is the major flavor compound of mustard, and acetic acid
and ethyl acetate which are the major compounds in vinegar did not change during the 6 months’ storage at room temperature.
The analytical method described has shown good reproducibility in the analysis of mayonnaise flavor compounds and can be used
as an instrumental analytical method to evaluate the mayonnaise flavor quality and to complement the sensory evaluation of
mayonnaise.
In this paper the influences of sucrose stearate concentration, fraction of dispersed phase and processing parameters on the stability of oil-in-water emulsions with a chemical composition similar to commercial light mayonnaise, but using a mixture of egg yolk and a sucrose stearate, with high hydrophilic—lipophilic balance, have been studied. Emulsions have been characterized by carrying out steady flow tests and droplet size distribution measurements as a function of ageing. From the experimental results obtained we may conclude that the stability of the emulsions is improved by increasing energy input and oil and sucrose stearate concentrations, using processing temperatures ~50°C. All these factors yield higher values of steady-state viscosity. The emulsions studied show both linear viscoelastic functions and droplet size distribution values quantitatively similar to those reported for other commercial mayonnaises. Moreover, a significant flocculation process takes place up to around six days after manufacture. Nevertheless, the application of a steady shear on the samples produces marked structural destruction.
The influence of light of different wavelengths on lipid oxidation and colour changes in unpacked low-fat mayonnaise was studied using fluorescent light tubes emitting ultraviolet radiation and blue, yellow and red light. The protective effect of the polyester materials PET (polyethylene terephtalate), PEN (polyethylene naphtalate) and PET/PEN copolymer was evaluated by exposing mayonnaise packed in these materials to cool white fluorescent light. The change in colour of samples representing all storage conditions was almost entirely due to a decrease in yellowness, presumably as a result of photobleaching of β -carotene. The colour was affected by wavelengths shorter than 470 nm with the greatest effect produced by wavelengths in the 410–450 nm range. The concentration of hexanal in the headspace was used as an indicator of lipid oxidation. The effect on lipid oxidation was most pronounced with ultraviolet radiation, although short wavelength visible light also had a significant effect. The polyester materials offered some protection against lipid oxidation by filtering out the ultraviolet radiation to varying degrees. PEN and PET/PEN copolymer offered better protection than PET. None of the materials offered sufficient protection against colour changes.
This review surveys the occurrence, analysis, and properties of glucosinolates and derived compounds in plants and products intended for humans and animal consumption. The paper, which includes references published in 1981, is also intended to compliment existing reviews on the chemistry of these sulfur‐containing natural products. Particular emphasis is placed upon members of the Brassica family because of their importance as vegetables, condiments, oilseeds, and animal feedingstuffs. Since much of the work considered here relates to glucosinolate decomposition products, biochemical information concerning the nature, occurrence, and properties of the glucosinolate‐degrading enzyme, myrosinase, is considered in Section III. The methods available for the chemical analysis of glucosinolates and their various breakdown products are discussed critically. Factors affecting the glucosinolate content of plants and plant products arc outlined in Section VII. Particular emphasis is placed upon the effect of processing on the concentration and nature of breakdown products and on the myrosinase activity. The role of glucosinolate breakdown products on flavor development is examined in Section VIII. The more general effects, both beneficial and adverse, of these compounds in food are discussed in Section X. Since such effects in animal feedingstuffs have been the subject of regular reviews, these are considered here only briefly. Contraindications in the literature are pointed out, areas which have been inadequately explored are highlighted, and suggestions are made for future research.
Studies on the volatile components of wasabi and horse radish. III. Stability of allyl isothiocyanate
- K Ina
- M Nobukuni
- A Sano
- I Kishima
Ina, K., Nobukuni, M., Sano, A., & Kishima, I. (1981). Studies on the
volatile components of wasabi and horse radish. III. Stability of
allyl isothiocyanate. Journal of the Japanese Society for Food Science and Technology, 28, 627-631 (in Japanese with English
summary).
Please squeeze the dressings: new sales opportunities in Japan
- L E Brabant
Brabant, L. E. (1992). Please squeeze the dressings: new sales opportunities in Japan. AgExporter, 4, 12–13.
Effect of salt on the autoxidation of oil and lipophilic substances in mayonnaise
- Lahtinen
Lahtinen, S. T., & Ndabikunze, B. K. (1990). Effect of salt on the
autoxidation of oil and lipophilic substances in mayonnaise.
Lebensmittel-Wissenschaft und Technologie, 23, 99-100.
Microstructure of mayonnaise and salad dressing
- Tung
Tung, M. A., & Jones, L. J. (1981). Microstructure of mayonnaise and
salad dressing. Scanning Electron Microscopy, 3, 523-530.
Spoilage in salad and French dressing due to yeasts
- F W Fabian
- M C Wetherington
Fabian, F. W., & Wetherington, M. C. (1950a). Spoilage in salad and
French dressing due to yeasts. Food Research, 15, 135-137.
Please squeeze the dressings
- Brabant
Oxidation in fish oil enriched mayonnaise 1, Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis
- Jacobson
Oxidation in fish oil enriched mayonnaise 2. Assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis
- Jacobson