Mayonnaise Samples Research Articles

Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise.

Egg yolk is an essential ingredient for many food products due to its excellent functional properties such as emulsification. However, the consumers' concern of its cholesterol level has led food industry to seek solutions for its replacement. Utilization of low-fat egg yolk granules as emulsifier can be an alternative strategy. In this study, granules with low cholesterol content were separated from egg yolk by a simple method under easily scalable centrifugal conditions. The egg yolk granules isolated within 0.17 M NaCl solution achieved a 22.5% yield that was similar to that using higher centrifugation speeds and longer time. The yield of egg yolk granules increased from 25% to 32% when the yolk:water ratio was changed from 1:1 to 1:2. Mayonnaise was prepared to evaluate the emulsifying capacity of the egg yolk granules. It was found that egg yolk granules exhibited similar emulsifying activity as that of whole egg yolk, but a better emulsion stabilizing property that is evidenced by the higher viscosity of mayonnaise prepared with the granules. In addition, the viscosities of mayonnaise prepared by spray dried yolk and granules were slightly higher than the liquid counterpart, showing a further improvement by spray drying on the emulsion stabilizing properties. The mechanical spectra of mayonnaise samples by frequency sweep also suggested that granules favored the formation of stronger 3-dimensional arrangements of oil droplets and therefore a more stable emulsion. Results suggest that granules isolated within 0.17 M NaCl solution present best emulsifying properties and can be applied as whole yolk replacer in food emulsions.

Effect of protein microparticle and pectin on properties of light mayonnaise

The efficiency of egg white protein microparticle (EWPM) and pectin sol (PS) addition in blocking flow behavior of light mayonnaise was investigated in this study. The texture properties, color, microstructure and thermal resistance were also measured for better understanding of synergistic effect of EWPM and PS on characteristics of light mayonnaise. At ratio of 2:4 (in weight ratio of PS and EWPM), the sample showed higher viscosity and hardness, attributed to the formation of larger protein aggregates induced by repulsion between protein and pectin molecule. The speculation was verified through the microstructure of mayonnaise samples observed by laser light confocal microscope. With the amount of EWPM increased, the yellow value of light mayonnaise increased, but thermal resistance decreased. For EWPM-rich samples, moderate heat treatment can strengthen the interaction between particles, inducing the increase of viscosity.

A novel fast quality control strategy for monitoring spoilage on mayonnaise based on modeling second-order front-face fluorescence spectroscopy data

The potential of front-face fluorescence spectroscopy along with chemometric algorithms was investigated for the non-destructive evaluation of mayonnaise spoilage stored at 5°C and 37°C during six days. Fluorescence excitation spectra on homemade and commercial mayonnaise samples were recorded between 230 and 400nm, and emission wavelengths from 300 to 600nm. Fluorescence spectra data were analyzed using parallel factor analysis (PARAFAC) capturing the changes occurred in the data set. The best PARAFAC model was obtained with 3 components, having 52% core consistency values and 98.8% of the explained variance. A chromatographic analysis was performed to know the specific compounds. Three compounds were presented in all the samples: tyrosine, tryptophan and riboflavin. The results confirm the decrease of the tyrosine and tryptophan concentrations in the time evaluated at 37°C while the changes at 5°C were not observed. The results obtained were evaluated by N-way partial least square discriminant analysis (NPLS-DA) on data set formed by all the fluorescence spectra at 37°C in order to test the ability of the matrices to discriminate between each storage times. The results showed that 100% of good classifications were obtained using 3 PLS factors. This research confirms that the excitation-emission matrices (EEMs) provide information related to the mayonnaise fluorescent molecular structure, allowing the classification of the samples as a function of storage time.

Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions

In this study, the effects of the double emulsification method on the rheological properties, particle size, and stability of low-fat mayonnaise were studied. Different water-phase-to-oil ratios (2:8 and 4:6) of primary emulsions and different stabilizer types (sodium caseinate, xanthan gum, and lecithin-whey protein concentrate) were used to produce double-emulsified mayonnaise. As a control sample, mayonnaise was prepared conventionally. Sodium caseinate was found to be the most efficient stabilizer. In the presence of sodium caseinate, the stability and apparent viscosity of double-emulsified mayonnaise increased but their particle sizes decreased. It was found that flow behavior of double-emulsified and conventionally prepared mayonnaise could be described by the power law model. The double-emulsified mayonnaise samples were not different from the control samples in terms of stability and particle size. In addition, using the double emulsion method, it was possible to reduce the oil content of mayonnaise to 36.6%.

STUDY REGARDING THE USE OF SALVIA OFFICINALIS ESSENTIAL OIL IN FOOD PRODUCTS WITH A HIGH FAT CONTENT (MAYONNAISE)

In the last years, through the emerging technologies for food processing, new ways are proposed for replacing the synthetic antioxidants with natural occurring compounds extracted from plants and which exert a high antioxidant activity. Therefore, the aim of the present study was to assess the addition of Salvia officinalis essential oil and its impact on the physicochemical characteristics of homemade mayonnaise. The product was monitored for four months in order to highlight the possible physicochemical changes, by determining the peroxide, the free fatty acids and the pH values. During storage, the pH of all investigated samples, except mayonnaise sample containing 2 μl/g of sage essential oil, slightly increased. The peroxid values for all samples increased during storage period and were higher than the one obtained for the control sample. Also, an increase in the free fatty acids content was noticed for all studied samples. Following the results obtained it can be stated that Salvia officinalis essential oil could be useful to control the development of rancidity and to maintain the quality and extend the shelf life of mayonnaise.

Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the structural integrity of the antioxidants present. Microwaving (960W for 7min) was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting (180°C for 90min) and boiling (100°C for 30min). The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric (TBA) assay. The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4°C). Although no significant differences (P>0.05) were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. The turbiscan stability index (TSI) revealed that the commercial mayonnaise was less prone to destabilization phenomena. All the textural parameters increased with the incorporation of beetroot. The sensory evaluation revealed that, with the exception of graininess and uniformity, most of the sensory attributes are preserved if not improved with the addition of beetroot.

The Effect of Egg Yolk Oil on The Chemical, Physical and Sensory Properties of Mayonnaise

Abstract Egg yolk oil (EYO) is an essence of egg bioactive compounds. Extracted from egg yolk it can be used in various food products increasing their nutritional and biological value. Mayonnaise is a kind of a semi-solid oil-inwater emulsion containing 60-80% fat. Mayonnaise typically contains oil, egg yolk, vinegar, salt, sugar and thickening agents. Mayonnaise is the product where application of EYO can be evaluated. The aim of this study was to evaluate the effect of egg yolk oil on the chemical, physical and sensory properties of mayonnaise. EYO was added to mayonnaise in the concentrations of 1, 3, 5 and 7%. The main parameters of mayonnaise were determined using standard methods: lipid, protein, fatty acids, vitamin D, pH, viscosity, colour and acceptance of sensory properties (viscosity, egg aroma, egg taste, yellow colour, sour taste and creaminess). At analyzed concentrations EYO has no influence (p > 0.05) on mayonnaise pH, lipid and protein content, but an increase in EYO content decreases the viscosity of mayonnaise. Increasing amount of EYO additive resulted in more intensive yellow colour of mayonnaise. Additions of EYO enrich mayonnaise with vitamin D and docosahexaenoic acid. Sensory evaluation of mayonnaise samples showed panellists’ preference for mayonnaise with 3% and 5% EYO additive.

Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low‐Fat Mayonnaise

AbstractTo investigate the physicochemical, rheological and sensory characteristics of a new formulation proposed for low‐fat mayonnaise, nine mayonnaise samples containing different compositions of NFC (nanofibrillated cellulose), guar gum and CMC (carboxy methyl cellulose) were prepared and compared to commercial low‐fat mayonnaise (30% fat) as the control sample. The stability of emulsions containing NFC or NFC/CMC was observed to be lower than the commercial control sample where NFC/guar, due to its viscosifying effect, presented higher stability levels. Regarding to the diffraction behavior of particles, samples containing (0.5%/0.25%/0%), (0%/0.5%/0%) and (0%/0%/1%) NFC/guar/CMC were observed to have the smallest particle sizes and consequently lightest colors. No significant difference was recognized between the taste of treated mayonnaise samples and commercial control sample. The positive effect of NFC on the mouth‐feel features in organoleptic properties was also confirmed. As expected, firmness and cohesiveness in the emulsion samples with smaller droplet sizes and higher levels of monodispersity were observed to be higher. NFC/guar (0.5%/0.25%) sample presented higher elastic properties compared to NFC/CMC (0.5%/0.5%) which was ascribed to the neutral nature of guar adsorbed on NFC.Practical ApplicationsOver the past few decades, along with the growing public awareness of the health risks associated with saturated fat (overweight, heart and blood vessel diseases or cancer), the accepted dietary wisdom has been shifted to low‐fat dieting through minimizing the intake of fat in particular. This has led to a dramatic increase in the demand for low‐fat food products. Physically Modified Cellulose, i.e., NFC and MCC, are conventionally used in reduced‐calorie food products to improve rheological and texture characteristics. This study investigates physicochemical, rheological and sensory characteristics of low fat mayonnaise by addition of NFC, guar gum and carboxy‐methyl cellulose.

Destabilization of mayonnaise induced by lipid crystallization upon freezing.

The thermal and rheological history of mayonnaise during freezing and its dispersion stability after the freeze-thaw process were investigated. Mayonnaise was cooled to freeze and stored at -20 to -40 °C while monitoring the temperature; penetration tests were conducted on the mayonnaise, which was sampled at selected times during isothermal storage at -20 °C. Significant increases in the temperature and stress values due to water-phase crystallization and subsequent oil-phase crystallization were observed. The water phase crystallized during the cooling step in all the tested mayonnaise samples. The oil phases of the prepared mayonnaise (with rapeseed oil) and commercial mayonnaise crystallized during isothermal storage after 6 and 4 h, respectively, at -20 °C. The dispersion stability was evaluated from the separation ratio, which was defined as the weight ratio of separated oil after centrifuging to the total amount of oil in the commercial mayonnaise. The separation ratio rapidly increased after 4 h of freezing. This result suggests that crystallization of the oil phase is strongly related to the dispersion stability of mayonnaise.

ویژگی های فیزیکوشیمیایی، بافتی، حسی و رئولوژیکی سس مایونز کم کالری بر پایه لبنیات

در این پژوهش ویژگی های فیزیکوشیمیایی، بافتی، حسی و رئولوژیکی سس مایونز کم کالری با استفاده از ماست مورد بررسی قرار گرفت. چربی مایونز در سطوح 25، 50 و 75 درصد با استفاده از ماست جایگزین گردید و نمونه های مایونز به ترتیب با اسامی SM1 (25 درصد جایگزینی چربی)، SM2 (50 درصد جایگزینی چربی) و SM3 (75 درصد جایگزینی چربی) نام گذاری شدند. نمونه حاوی 66 درصد روغن نیز به عنوان شاهد درنظر گرفته شد. نتایج حاصل از آزمایش های شیمیایی نشان داد که میزان کالری محاسباتی تمامی نمونه های مایونز کم چرب به طور معنی داری کم تر از نمونه شاهد بود اما حاوی مقادیر بیشتری رطوبت بودند. از نظر ویژگی های بافتی کم ترین میزان سفتی مربوط به نمونه SM3 بود. میزان ویسکوزیته نمونه های مایونز کم چرب نیز در مقایسه با نمونه شاهد کمتر بود. به لحاظ ویژگی های رئولوژیکی در تمامی نمونه ها مدول ذخیره بیشتر از مدول افت بود در نتیجه همه نمونه ها در گروه مواد ویسکوالاستیک جامد طبقه بندی شدند. همچنین تانژانت افت در نمونه های مایونز کم چرب بیشتر از نمونه شاهد بود که بیانگر گرایش رفتار این نمونه ها به رفتار شبه‌مایع می باشد. در ارزیابی حسی بالاترین میزان پذیرش کلی مربوط به نمونه SM3 و SM2 بود، این مطلب بیانگر این موضوع می باشد که ماست می تواند جایگزین چربی مناسبی در فرمولاسیون سس مایونز باشد.

Application of water-in-oil microemulsions in microemulsion electrokinetic chromatography and as extractants of polar substances

We studied the use of water-in-oil (W/O) microemulsions as new pseudophases in microemulsion electrokinetic chromatography (MEEKC). It is shown that the method is suitable for the separation of complex mixtures of polar compounds. The effect of the microemulsion composition on the selectivity of separation of inorganic anions is examined. A new rapid method of sample preparation is proposed, which includes the complete dissolution of a mayonnaise sample in a reverse microemulsion for 2 min in an ultrasonic bath. Preservatives are determined by the MEEKC analysis of W/O microemulsion (MEEKC W/O). The developed procedure for determining preservatives in mayonnaise is simple and rapid: the duration of separation is 8 min and sample preparation takes 5 min. The repeatability of measurements is from 5.8 to 2.3%, and the intermediate precision is from 7.5 to 5.7%. The detection limit is 3.0 mg/kg for sorbic acid and 3.3 mg/kg for benzoic acid.

Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

In this study, three interval thixotropy test (3ITT) technique was firstly used to determine the effect of instant shear stress or shear rate along with different shear time and temperature values on the deformation and regeneration ability of a food material with respect to applied force during handling, processing, transportation etc. This test technique should be very important in food industry in terms of products like mayonnaise. 3ITT could be used for this aim in order to determine structural deformation and regeneration of food materials. In the present study, mayonnaise was instantly deformed with high levels of shear stress (5, 75, 150 and 200Pa) or shear rate (100, 500 and 1000s−1) for different time periods (20, 40 and 60s) at different temperature levels (10, 25 and 40°C). 3ITT results demonstrated that all shear rate/stress levels at different temperatures and shear times resulted in a remarkable deformation in mayonnaise samples, as revealed by increasing deformation percentage (Dr) values. This increase was also the case in values of time required for the recovery (Rtime) values; however, under the highest shear conditions (1000s−1 or 200Pa), no regeneration was observed. Shear rate deformation resulted in higher Dr values than did shear stress deformation, indicating that deformation by shear rate was higher than that by shear stress. As a result, 3ITT was an effective test to apply instant shear stress/shear rate deformation on mayonnaise and collect data on deformation and structural regeneration kinetics, which suggests an effective tool to simulate and analyze effects of real pumping and instant stirring processes during production and handling steps of food materials.

The effect of different concentrations of Vivapur MCG on the stability of fat – reduced, low – cholesterol mayonnaise emulsion

Mayonnaise is an oil – in – water emulsion which contains high amounts of egg and fat resulting in cardiovascular diseases as well as allergenic effects. The consumers, thus tend to use low – cholesterol, reduced – egg, reduced – fat mayonnaise. In this study, different concentrations of micro crystallized cellulose emulsifier coated with carboxy methyl cellulose (Vivapur MCG; 0, 25, 50, 70 and 100%) were substituted for different concentration of egg (0, 25, 50, 75, 100%) in the formulation of reduced – fat mayonnaise and the stability of the emulsion was examined by Ban Mary method and centrifuge. The results showed that the stability of all mayonnaise samples decreased significantly over time. By substituting 25% Vivapur MCG for egg in the formulation of mayonnaise, a low – cholesterol, reduced-fat mayonnaise could be produced which was not significantly different from the control sample after a 3- month storage.

Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design

In the present study 20 reduced fat and egg mayonnaise samples were produced with different levels of three fat replacers (xanthan, guar and pregelatinized corn starch) and egg/soy milk mixture as egg alternative. Different characteristics including rheological parameters, particle size distribution, stability, thermal stability and color parameters were characterized and optimized by response surface method through central composite design in order to investigate the performance of employed hydrocolloids along with soy milk. Rheology revealed non-Newtonian and shear thinning behavior for all samples and in contrast to pre gel corn starch, xanthan and guar increased shear thinning behavior. In addition, synergistic interaction between xanthan and pre gel corn starch and also between xanthan and guar was found by data analysis. Xanthan produced larger droplet size probably due to its negatively-charged structure through adsorption at the interface coated by positively-charged soy proteins or by bridging mechanism. Food hydrocolloids, used in this study, were found to be significantly effective in most of the responses. From the data achieved in this study, it can be concluded that because of capability of xanthan and pre gel corn starch in changing physico-chemical parameters, individually or synergistically, they can be used in production of mayonnaise and other food formulations as fat replacer, thickener and stabilizer.

Carbon-Nanotube-Based Sensor for the Determination of Butylated Hydroxyanisole in Food Samples

The electrochemical oxidation of butylated hydroxyanisole (BHA), a synthetic phenolic antioxidant, has been studied by differential pulse voltammetry (DPV) at multiwalled carbon nanotube (MWCNT)-modified platinum sensor in 0.1 M phosphate buffer (pH 4) as supporting electrolyte. The developed sensor showed catalytic activity and stability for BHA oxidation. Linear calibration graph was obtained in the concentration range of 1 × 10−6–1 × 10−7 M, and the detection limit was 9.49 × 10−8 M. Effect of common interfering ions have been investigated in simulated mixtures containing high levels of interfering ions, and the sensor was found to be tolerant against these ions. This method has been proved to be effective and successfully applied for the determination of BHA in commercially available vegetable oil and mayonnaise samples, providing a promising and convenient method to monitor the superscale use of phenolic antioxidant.

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate.

The aim of this study was to optimize the mixture proportion of low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG), as emulsifying agents in mayonnaise preparation. The mayonnaise prepared with different combinations of WGPI, egg yolk (0-9% of each component) and XG (0-0.5%). The optimized mixture proportions of low cholesterol mayonnaise were determined by applying the optimal mixture design method to acquire the mayonnaise with proper stability, texture, rheological properties and sensory scores. Optimum values of WGPI, XG and egg yolk in the mixture were found to be 7.87%, 0.2% and 0.93%, respectively (of 9% egg yolk). The WGPI, due to unique functional properties, had the greatest effect on properties of mayonnaise samples. Moreover, combination of XG and WGPI, improved the stability, heat stability, viscosity, consistency coefficient and textural properties of product. However, the overall acceptance was maximum in a mixture contained high amount of WGPI and XG and low amount of egg yolk. The results of this research showed the feasibility of preparation a low cholesterol mayonnaise by application a desirable combination of WGPI, XG, and egg yolk, with comparable properties those of the conventional mayonnaise.

Through-package fat determination in commercial samples of mayonnaise and salad dressing using time-domain nuclear magnetic resonance spectroscopy and chemometrics

Although fat is an essential component in the human diet, the consumption of food with high fat content has been the major cause of obesity. Here we are demonstrating that time-domain nuclear magnetic resonance (TD-NMR) decays, obtained by Carr–Purcell–Meiboom–Gill (CPMG) pulse sequence, can be used to predict the total fat content in sealed packages of commercial food emulsions, such as mayonnaise and salad dressing that may contain more than 50% of fat. The PLS model of the CPMG decays shows high linear correlation (>0.9) and low root mean square errors (RMSE) for cross-validation and validation data. Therefore, this procedure can be used to predict the total fat content in food emulsion after packaging, to detect problems in the manufacturing process or fraud. In addition, the TD-NMR instrument and the proposed methods can also be adapted for using at the end of the food chain (store) to measure the fat content in consumer packaged goods.

Formulation and Optimization by Experimental Design of Low-Fat Mayonnaise Based on Soy Lecithin and Whey

The main objective of this study is to develop a new formula for a diet mayonnaise-like sauce without cholesterol. Emulsifying power is provided by the use of soy lecithin and the total fat content was limited to 16%. Droplet size measurement of employed mayonnaise samples at different times show that the largest diameter of fat does not exceed 18.5 µm with a yield stress of 56.1 Pa. Results of stability to centrifugation reveal that the absence of the supernatant oily layer ensures the stability of the emulsion. Using the experimental design method, the number of trials can be limited to a number of 16 experiments, and best formulation of the mayonnaise (without cholesterol) was obtained.

Evaluation of Survival Rate and Physicochemical Properties of Encapsulated Bacteria in Alginate and Resistant Starch in Mayonnaise Sauce

Three types of symbiotic mayonnaise sauces, with free, encapsulated bacteria with calcium alginate (in 4% concentration) and encapsulated with calcium alginate and resistant starch by two strains of L. acidophilus and L. casei were manufactured in triplicate under the same conditions. The numbers of viable cells, pH, acidity and rheological properties’ of symbiotic mayonnaise samples during 91 days of storage in refrigerated (4°C) conditions was evaluated. It was observed that the number of viable cells of Lactobacillus acidophilus and L. casei was reduced significantly (p<0.05) from day 1 to day 91 of storage period in Free State comparing encapsulated bacteria in both type of them. Reduction of viable cells encapsulated with Hi maize-alginate had a slower rate than probiotic cells encapsulated with calcium alginate (4%) in both L. acidophilus and L. casei mayonnaise samples container types. About changing in pH and increasing acidity of symbiotic mayonnaise sauces, the samples containing free probiotic cells had the highest changing and samples inoculated encapsulated cells with Hi maize-alginate mixture had lowest changing in these factors between all sample types. Also there weren’t any significant changes in rheological properties of encapsulated symbiotic mayonnaise sample compared with control samples but in samples containing free cells a significant differences compared with control samples were seen. Finally, proved microencapsulation could help survival probiotic cells enough in therapeutic effects on consumers at the end of storage and modification encapsulation with adding Hi maize starch to calcium alginate improved preserving chemical qualities of symbiotic mayonnaise sauce.cells enough in therapeutic effects on consumers at the end of storage and modification encapsulation with adding Hi maize starch to calcium alginate improved preserving chemical qualities of symbiotic mayonnaise sauce.

Effect of ginger powder on the mayonnaise oxidative stability, rheological measurements, and sensory characteristics

The effect of different ginger powder (GP) concentrations ranged between 0% and 1.25% on oxidative stability, rheological, and sensory characteristics of mayonnaise were studied during 20weeks storage period. The pH value significantly (P<0.05) decreased with increasing storage period. Its decreasing rates in mayonnaise samples prepared using 1.0 and 1.25% GP were significantly (p<0.05) lower than that in the control. In addition, the treated samples had acid values significantly lower than that of the control sample at the end of storage period. After 20weeks, the values of peroxide were 2.4 and 8.9meqkg−1, anisidine were 27.5 and 24.2mmolkg−1, and totox were 52.5 and 42.2, respectively, for mayonnaise prepared using 1.0% and 1.25% GP with a significant differences with the control sample that had 53.0meqkg−1, 56.2mmolkg−1 and 162.2, respectively. The calculated Protective factors from totox values regression analysis for samples containing 1.0% and 1.25% GP were 3.3 and 4.0, respectively, while the control sample had a lower protective factor being 1.0. The consistency index, flow behavior index, and apparent viscosity were not significantly affected by adding different GP concentrations at the onset of storage or after 20weeks. Used concentrations at 1.0% and 1.25% of GP saved the sensory characteristics during storage period compared to the control sample which was refused at the end of storage after 20weeks.