Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour.

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.

A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise-type sauces.

Due to the importance of the production of functional and nutraceutical foods with high added value, Shekartighal was used to develop ready-made functional mayonnaise-type sauces and evaluate their physicochemical, sensory, and antioxidant properties over 60 days of storage. Shekartighal had, on average, 76.85% carbohydrate, 9.24% protein, 4.91% fat, 1.74% ash, 7.26% moisture, 20.38 mgGAE/g total phenol content, 14.31 µM ferrous sulphate/g, and 145.12 µg/mL antioxidant activity. The results indicated that Shekartighal had high water absorption capacity (408.01%) and emulsion stability (91.83%). Following the textural and sensorial study, the product that stood out as the best performer was the sauce containing 3% Shekartighal. Consequently, this product was selected for further evaluation, where its physicochemical and antioxidant properties were assessed for a 60-day duration under refrigerated storage (4°C). The formulation with 3% Shekartighal presented significantly more phenolic content and antioxidant properties than the control. During the 60-day refrigerated storage (4°C) period, the physicochemical and antioxidant parameters of the enriched sauce remained stable. The addition of Shekartighal to the sauce significantly improved its nutritional quality, and the sauce enriched with 3% Shekartighal demonstrated the most favorable characteristics among the different concentrations tested. Overall, these findings suggest that Shekartighal could be utilized as a natural ingredient to create a functional sauce with notable antioxidant and nutritional properties.

Sesame meal and lemon zest - enriched mayonnaise: Proximal analysis and toxicological studies in animals.

Considering the high global consumption of mayonnaise and modern concerns about the health value of food products, the recipe for mayonnaise sauces is constantly evolving. In this study, we present the proximal analysis and toxicological evaluation of a new mayonnaise, which was patented. Starch was replaced with sesame meal, and lemon zest was added as an antioxidant. Compared to a mayonnaise prepared using a traditional recipe as control, the enriched mayonnaise had higher protein and lower fat content, suggesting a potentially healthier product. Aditionally, peroxide and anisidine values were lower in the new mayonnaise, indicating higher resistance to oxidative damage. Toxicological studies of the enriched mayonnaise, including oral moderate-to-lethal dose (acute oral toxicity), cumulative (subacute) action, irritating effect on mucous membranes, and sensitizing properties, which were conducted on laboratory animals following required regulatory standards, are shown in this work. The patented sesame meal and lemon zest-enriched mayonnaise proved to be safe in all performed studies, meeting safety requirements regarding toxicological parameters. Furthermore, the enriched mayonnaise is affordable, with a production cost similar to that of control mayonnaise.

Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise.

The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G), and whey protein concentrate (WPC). The findings indicated that the choice of hydrogel influenced the rheological, textural, and microstructural properties of the bigels. The G' value of the bigel samples was higher than G″, indicating that all the bigels exhibited solid-like characteristics. In order to numerically compare the dynamic rheological properties of the samples, K' and K″ values were calculated using the power law model. K' values of the samples were found to be higher than K″ values. The K' value of bigel samples was significantly affected by the hydrogel (HG)/oleogel ratio (OG) and the type of stabilizing agent used in the hydrogel formulation. As the OG ratio of bigel samples increased, the K' value increased significantly (p < 0.05). The texture values of the samples were significantly affected by the HG/OG ratio (p < 0.05). The study's findings demonstrated that utilizing CSG, G, and WPC at an OG ratio more than 50% can result in bigels with the appropriate hardness and solid character. The low-fat mayonnaise was produced by using these bigels. The low-fat mayonnaise showed shear-thinning and solid-like behavior with G' values greater than the G″ values. Low-fat mayonnaise produced with CSG bigels (CSGBs) showed similar rheological properties to the full-fat mayonnaise. The results showed that CSG could be used in a bigel formulation as a plant-based gum and CSGB could be used as a fat replacer in low-fat mayonnaise formulation.

Response to "Liposome vesicle cannot be formed in non-aqueous phase".

In a recent letter to the editor Prof Khosravi-Darani responded to our paper ''Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales''. In our work, we observed liposomes in the continuous phase of mayonnaise. In the letter the objection was made that liposomes cannot be formed in a non-aqueous phase which, however, was not argued in our publication. As mayonnaise is an oil-in-water (O/W) emulsion and its continuous phase is aqueous, liposomes may be observed in this phase. Therefore, the objection from Prof Khosravi-Darani does not apply to our work.

High use of non-hydrogenated plant source oils and mayonnaise sauce increase the risk of Parkinson disease.

Objectives: This study aimed to assess the contribution of edible/cooking oils and mayonnaise sauce in the severity, motor and non-motor symptoms, and risk of Parkinson's disease (PD).Methods: In this study, 120 patients with PD and 50 healthy individuals participated. The frequency and quantity of edible/cooking oils including animal and plant source oils (hydrogenated and nonhydrogenated) and mayonnaise sauce used by participants were determined using a food frequency questionnaire. The severity of PD was determined by the Unified Parkinson's Disease Rating Scale (UPDRS).Results: Patients with PD had lower use of hydrogenated plant-based oil (HPO) (p < 0.001) and animal oils (p < 0.001) but had higher use of non-hydrogenated plant-based oil (NHPO) (p < 0.001), olive oil (p = 0.02), and mayonnaise sauce (p < 0.001) compared with the healthy subjects. Use of each unit HPO reduced 4% the odds of PD (p = 0.01). The odds of PD increased 20% by each unit increase in NHPO usage (p = 0.001), 49% by olive oil (p = 0.02), and 127% by mayonnaise sauce (p = 0.004) intake. According to receiver operator characteristics curve analysis, mayonnaise sauce and NHPO had the largest area under the curve in predicting PD. Intake of animal oil was positively correlated with total score of UPDRS (p = 0.05) and motor symptoms (p = 0.04). Intake of butter was positively correlated with total score of UPDRS (p = 0.047), nonmotor aspects of experiences of daily living (p = 0.02), and motor examination (p = 0.02).Discussion: The findings indicate that high intake of HPO reduces, while high intake of NHPO, olive oil, and mayonnaise sauce increases the odds of PD.

A critical study of the nonlinear rheological properties in major classes of foods using the Sequence of Physical Processes (SPP) method and the Fourier Transform Coupled with Chebyshev Decomposition (FTC) method.

The nonlinear rheological behaviors of three different classes of foods (emulsion, suspension, and elastic network) were studied and analyzed using the Rogers Sequence of Physical Processes (SPP) method and the Ewoldt-McKinley method of coupling Fourier Transform with Chebyshev Decomposition (FTC). SPP analysis led to instantaneous rheological parameters G't and G″t at any point in time, providing a more accurate picture of the linear viscoelastic region and crossover points by the 3D amplitude sweep. When G't is plotted against G″t, the resulting graph is a deltoid which offers a detailed and distinctive intracycle behavior of each class of food. Analyzing the revolution of deltoids with increasing strain allows for the determination of a critical strain, beyond which irreversible network breakdown occurs. The strain range between the linear viscoelastic limit and the critical strain found in SPP is comparable to the MAOS region as determined with FTC. Under increasing amplitude, predominantly elastic networks showed a gradual structural rearrangement, while more erratic and abrupt changes were observed in the suspension and emulsion we studied. Under increasing frequency, elastic responses dominate viscous responses in all samples due to the shorter experimental time, allowing less relaxation.

[Effects of triterpenoids in fatty products on liver condition of laboratory animals with acute toxic hepatitis].

One of the principles of prevention and non-medicamentous treatment of liver diseases, including hepatitis of different etiology, is the normalization of the diet through the consumption of food with physiologically active ingredients, in particular betulin, which helps to eliminate the causes of metabolic and oxidative disorders within liver cells. The aim of the research was to assess in vivo the influence of triterpene alcohol betulin extracted from Betula pendula Roth. birch bark in fat-containing products (for example mayonnaise) on the blood biochemical parameters and liver morphological structure of rats with initiated acute toxic hepatitis. Material and methods. Hepatoprotective and antioxidant activities of betulin as part of mayonnaise samples has been investigated in vivo on the model of toxic hepatitis initiated by carbon tetrachloride in male Wistar rats weighing 210-265 g. The animals were divided into 4 groups of 10 animals each: CG-1 - intact, CG-2 and MG - with carbon tetrachloride initiated toxic hepatitis. rats of the main groups were orally administered mayonnaise once a day at a dosage of 1 ml for 21 days after the formation of the model pathology: OG-1 with the added betulin (1 mg per 1 kg of body weight), OG-2 without betulin. Disorders of metabolic and oxidative processes in liver cells of animals were evaluated by biochemical indicators of blood plasma: the level of glucose, albumin, total cholesterol, triglycerides and urea and the activity of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase and γ-glutamyltransferase. Oxidative stress in rats was estimated by the activity of catalase and superoxide dismutase in blood hemolysate (at a dilution of 1:200 and 1:10, respectively); the total prooxidant (in blood plasma) and total antioxidant (in blood hemolysate at a dilution of 1:10) activity were determined spectrophotometrically (colored complexes of TWIN-80 oxidation products with thiobarbituric acid). The morphological structure of rats' liver was estimated by microscopy of prepared cuts of hepatic tissue. Results. Based on biochemical parameters of rat blood plasma, it has been established that the administration of mayonnaise with betulin prevents the development of cytolic syndrome and suppresses the process of peroxidation by directly neutralizing free radicals. Aspartate aminotransferase and alkaline phosphatase activity in blood plasma of the experimental animals of the main group MG-1 reduced by 20.7 and 35.2% compared with indicators of the rats of the main group MG-2. Glucose concentration normalized to the level of the control group CG-1. The concentration of bilirubin and triglycerides decreased by 22.9 and by 48.1%, which indicates a significant reduction in the indicators of cholestatic syndrome in the group of animals OG-1 compared to OG-2. The total prooxidant activity and the concentration of thiobarbiturate-reactive products decreased compared to the CG-2 and MG-2 groups, which indicates the suppression of oxidative stress and, as a result, an improvement in liver conditions of animals with toxic hepatitis even when taking a fat-containing product. In liver histopeparates of animals receiving mayonnaise with betulin, necrobotic changes were less pronounced in comparison with the group MG-2. They were estimated at 1 point: small-drip dystrophy spots were found, haemorrhages in the interregional septum with inflammatory infiltration in the course of hemorrhages against the presence of necrosis hepatocytes with pronounced adipose dystrophy in the centres of the lobules, step necrosis with signs of replacing the damaged hepatocytes of the connective tissue, accompanied by centrolobular hemorrhages in MG-2 rats. Conclusion. Introduced into the composition of mayonnaise betulin, reduces the development of cytolic syndrome in toxic hepatitis and suppresses the process of peroxidation, on the basis of which fat-containing foods with betulin can be recommended for clinical examination as specialized products in acute and chronic liver diseases, including complicated cholestasis.

Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion.

This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids. Model spice mayonnaise, containing 0.5 wt% paprika and cinnamon microparticles content, was formulated in compliance with Brazilian regulations for spices, seasonings, and sauce formulations. Droplet size distribution, optical microscopy and fluorescence microscopy analyses were conducted on the microparticles, model spice mayonnaise, and standard mayonnaise both before and after in vitro gastric and intestinal digestion. Following digestion, all samples demonstrated droplet aggregation and coalescence. Remarkably, dispersed particles (37.40 ± 2.58%) and model spice mayonnaise (17.76 ± 0.07%) showed the highest release rate of free fatty acids (FFAs), indicating efficient lipid digestion. The study found that using mayonnaise as a delivery system significantly increased bioaccessibility (22.7%). This suggests that particles in an aqueous medium have low solubility, while the high lipid composition of mayonnaise facilitates the delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion.

Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein.

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.

Effects of Cuminum cyminum L. essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage.

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 ß-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 (MBCCEO = 12 and MBCCEON = 6 mg/mL) was the most resistant bacteria, and in contrast, Staphylococcus aureus ATCC 29213 (MBCCEO = 6 and MBCCEON = 3 mg/mL) was the most sensitive bacteria. In the radical-scavenging assay, CEON (IC50 = 5 ± 0.07 µg/mL) exhibited a higher antioxidant activity than CEO (IC50 = 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.

Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization.

Two types of mayonnaise viz. eggless and egg based were prepared by substituting refined soybean oil by tomato seed oil (TSO) at varying concentrations (0-30%). Aim of the study was to utilise the potential of TSO in replaced of refined oil. With respect to oil particle distribution pattern in both types of mayonnaise, higher specific surface area (Dmean ~ 11.49 µm) and homogenous distribution of oil droplets was noted in egg-based mayonnaise. Rheological behavior depicted shear thinning properties in all types of mayonnaise with low viscosity (1.08 Pa s and 2.29 Pa s) being exhibited by tomato seed oil (TSO) incorporated mayonnaise. Nutritionally, significant increase of 65.5 and 26% in lycopene content while 29 and 34% increase in carotenoid content was noted upon incorporation of TSO in eggless and egg-based mayonnaise. Good storage and oxidative stability were demonstrated by TSO egg-based and eggless mayonnaise in terms of acid value and free fatty acids, also the peroxide value was also found lower than their respective control at the end of storage. Overall, tomato seed oil could be used as a non-conventional source of oil for such food applications owing to its close proximity with other vegetable oils and better nutritional profile like dominance of linoleic fatty acid i.e., 54.23% assayed via gas chromatography. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05771-7.

Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability.

Enzymatic lipophilization has been proposed as a cost-effective strategy to produce new liposoluble antioxidant compounds. In this study, modified oils rich in structured phenolipids were prepared via one-pot enzymatic acylation of hydroxytyrosol (HTYR), vanillyl alcohol (VA) and homovanillyl alcohol (HVA) with pomace olive oil (POO) in solvent-free conditions using immobilized lipase on biogenic nanoparticles. The effect of temperature (30-70 °C) and enzyme concentration (0.1-1%, w/w) on the efficiency of the bioprocess as well as the reusability of the nanobiocatalyst were thoroughly investigated. The modified oils exhibited increased antioxidant activity compared to the control oil according to DPPH and CUPRAC assays (p < 0.05). The oxidative stability of pomace olive oil was also significantly enhanced after modification, as depicted by the K232 values and TBARS contents under accelerated oxidation at 60 °C (p < 0.05). Moreover, a fortified mayonnaise containing modified oil with HTYR was prepared that was noticeably stable compared to the control mayonnaise at 28 °C for 5 months (p < 0.05). Enzymatically modified oils have great potential for application in the nutraceutical and food industry, encouraging the exploitation of immobilized lipases as effective and green catalytic tools.

The garlic extract-loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise.

In this research, garlic extract (GE)-loaded water-in-oil nanoemulsion was used as a novel preservative and antioxidant in mayonnaise. GE (5%, 10%, 15%, and 25%) as a dispersed phase, olive oil as a continuous phase, and polyglycerol polyricinoleate (PGPR) as a low HLB surfactant, with a constant surfactant/garlic extract ratio (1:1), were used in the formulations of water-in-oil nanoemulsions. The properties of the active nanoemulsion, including droplet size, free radical scavenging capacity, antimicrobial activity against gram-positive (Staphylococcus aureus [25923 ATCC]), and gram-negative (Escherichia coli H7 O157 [700728 ATCC]) were evaluated. The results showed that the mean droplet size of nanoemulsion increased from 62 to 302 nm and antioxidant capacity was also improved from 95.43% to 98.25% by increasing GE level from 5% to 25%. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) showed that antimicrobial activity against S. aureus could be observed only in high levels of GE (25%) in the formulation of nanoemulsion. The results of the total count analysis showed that the GE-loaded nanoemulsion (NEGE) was effective against the microorganisms, particularly after 4 months of storage. The incorporation of GE and NEGE did not affect significantly the acidity of different mayonnaise samples; however, they affected the concentration of the primary product of lipid oxidation. Adding GE and NGE did not significantly affect the rheological properties of mayonnaise and all samples showed shear-thinning behavior. Sensory evaluation showed that the samples with NEGE had higher scores in texture, spreadability, and mouthfeel, while the control samples had better scores in appearance, color, taste, and total acceptance. In general, the samples containing free GE (not encapsulated) had the lowest scores in all organoleptic characteristics.

Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant.

Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid-based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, and 8%) as a natural preservative, whereas the second one was studying the effect of oleaster as different fat replacement (FR) levels (10%, 20%, 30%, and 40%) on the physicochemical, antioxidant, and the rheological properties and stability of reduced-fat mayonnaise samples. Given results showed that with increasing the oleaster concentration, the antioxidant property increased significantly. The peroxide value after 60 days of storage for the 30% FR 8 was 2.01%, compared to the control sample without antioxidant and with TBHQ, which were 10% and 2.68%, respectively. The highest stability index (100%) was observed in the 30% FR and 40% FR samples. In terms of rheological characteristics, the 30% FR 8 oleaster showed the highest viscosity and the lowest frequency dependency. It can be concluded that oleaster has a high potential to be used in the formulation of low-fat mayonnaise as a fat replacer.

Development of a Clean Label Mayonnaise Using Fruit Flour.

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).

Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise.

The oxidation of food emulsions causes rancidity, which reduces their shelf life. To prevent rancidity, synthetic antioxidants are widely used in the food industry. However, due to their potential health risks, researchers are exploring natural alternatives. This study aimed to investigate whether Rosa canina fruit extract (RCFE) could be used as a natural antioxidant to extend the shelf life of mayonnaise. Mayonnaise containing varying concentrations of RCFE [0.125% (T1), 0.25% (T2), 0.50% (T3), 0.75% (T4)] was compared to a mayonnaise control sample (C1) and a mayonnaise sample containing 0.02% BHT (C2) for 60 days of storage at 4 °C. RCFE was found to have high levels of total phenols content (52.06 ± 1.14 mg GAE g-1), total flavonoids content (26.31 ± 1.03 mg QE g-1), and free radical scavenging activity. The GC-MS analysis of RCFE revealed 39 different peaks, whereas the HPLC analysis showed the presence of 13 polyphenolic compounds in RCFE. The pH values of T2, T3, and T4 mayonnaise samples substantially declined as storage progressed; however, the reduction was less than that of C1 and C2. After 60 days, mayonnaise samples T2, T3, and T4 had greatly reduced peroxide and free fatty acid levels compared to C1 and C2. The mayonnaise enriched with RCFE (T3 and T4) had the most potent antioxidative ability and the lowest value of lipid hydroperoxides (peroxide value, POV) and the lowest value of thiobarbituric-acid-reactive substances (TBARS). The sensory evaluation revealed that the T3 sample exhibited the highest overall acceptability. In conclusion, this study recommends that RCFE could be used as a natural preservative to enhance the shelf life of functional foods.

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

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

Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration.

A kind of yolk-free mayonnaise (YFM) with preferable quality was prepared by insoluble soy peptide aggregates (ISPA) in present work. The basic properties, rheology, texture, sensory quality, and stability for YFM with different concentration of ISPA were explored. As ISPA concentration increased from 1.50 wt% to 3.00 wt%, the droplet size of YFM decreased by 5.35 µm, while the storage and loss modulus increased 2.02 and 1.99 times, moreover, the thixotropic recovery percentage, hardness and gumminess of YFM increased to 95.84 %, 13.29 g and 10.05, respectively. Meanwhile, the ISPA concentration had positive effect on the oxidation stability and thermal stability for YFM. Noticeably, YFM with 2.75 wt% ISPA had good textural properties and sensory quality, which were close to those of commercial mayonnaise. In conclusion, YFM prepared by ISPA had low cholesterol level, which provided a new strategy for solving the health problems of traditional mayonnaise.

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient.

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.