Background: Mayonnaise, a high-oil containing product, is susceptible to oxidation resulting in quality deterioration and the formation of undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors affecting lipid oxidation and ways of retarding oxidation in mayonnaise is essential in order to improve the shelf-life of mayonnaise. Scope and approach: This review presents up-to-date knowledge on the factors affecting lipid oxidation and strategies to retard lipid oxidation in mayonnaise, with an emphasis on natural antioxidants, and application to other similar emulsions. Eliminating possible factors, which will reduce the induction period and hasten rancidity, can increase the shelf life of mayonnaise but one of the most effective means of retarding lipid oxidation in mayonnaise is to incorporate antioxidants. Due to the negative effects and perceptions of synthetic antioxidants, there has been a growing interest in improving oxidative stability of food products with natural ingredients. Therefore, to provide a better base for food engineers to design an effective natural antioxidant system for mayonnaise, in this review the emphasis is given to using natural antioxidants in mayonnaise. Key findings and conclusion: Recent studies showed that incorporation of natural antioxidants in mayonnaise could increase its oxidative stability. However, natural antioxidants may exert a negative effect on sensory properties and further studies are needed to identify, quantify and overcome this problem. Manipulating the interfacial layer of the oil droplet also shows promise for retarding oxidation; however, there is a lack of literature addressing this area.
Beta-lactoglobulin (BLG) and bovine
serum albumin (BSA) coacervate
formation with sodium alginate (ALG) was investigated by turbidimetric
analysis, zeta potential, particle size, viscosity, transmission electron
microscopy (TEM) and isothermal titration calorimetric (ITC) measurements
as a function of pH (1.0–7.0) and protein/alginate mixing ratio
(1:1, 1.5:1, 2:1, 1:0, and 0:1 wt.). Critical pH values of phase transitions
for BSA–ALG complexes (pHC, pHφ1, and pHφφ2) representing the formation of
soluble and insoluble complexes of a protein–ALG mixture (2:1)
at pH 4.8, 4.2, and 1.8, respectively. In the case of BLG–ALG,
critical pH values (pHC, pHφ1, and pHφ2) were found to be 4.8, 4.2, and 1.6, respectively.
The pHopt values, expressed by the highest optical density,
were pH 2.8 for BSA–ALG and 2.4 for BLG–ALG. TEM and
zeta-potential results showed that maximum coacervate formation occurred
at pH 4.2 for both protein–polysaccharide solutions. The interaction
between BLG–ALG and BSA–ALG was spontaneously exothermic
at pH 4.2 according to ITC measurements. The findings of this study
provide insights to a thorough understanding about the nature of interactions
between milk proteins and ALG and formulate new applications for food,
pharmaceutical, nutraceutical, and cosmetics applications.
Selected Australian native fruits such as Davidson's plum, finger lime and native pepperberry have been reported to demonstrate potent antioxidant activity. However, comprehensive metabolite profiling of these fruits is limited, therefore the compounds responsible are unknown, and further, the compounds of nutritional value in these native fruits are yet to be described. In this study, untargeted and targeted metabolomics were conducted using the three fruits, together with assays to determine their antioxidant activities. The results demonstrate that targeted free and hydrolysed protein amino acids exhibited high amounts of essential amino acids. Similarly, important minerals like potassium were detected in the fruit samples. In antioxidant activity, Davidson's plum reported the highest activity in ferric reducing power (FRAP), finger lime in antioxidant capacity (ABTS), and native pepperberry in free radical scavenging (DPPH) and phosphomolybdenum assay. The compounds responsible for the antioxidant activity were tentatively identified using untargeted GC×GC-TOFMS and UHPLC-QqQ-TOF-MS/MS metabolomics. A clear discrimination into three clusters of fruits was observed using principal component analysis (PCA) and partial least squares (PLS) analysis. The correlation study identified a number of compounds that provide the antioxidant activities. GC×GC-TOFMS detected potent aroma compounds of limonene, furfural, and 1-R-α-pinene. Based on the untargeted and targeted metabolomics, and antioxidant assays, the nutritional potential of these Australian bush fruits is considerable and supports these indigenous fruits in the nutraceutical industry as well as functional ingredients for the food industry, with such outcomes benefiting Indigenous Australian communities.
This paper aimed to investigate the effect of rheological properties on the sensory acceptance of two (Ferni and cocoa drink) model dysphagia‐oriented food products. The results showed that the cocoa drink with the highest viscosity had the maximum score in overall liking and ease of swallowing. Among the Ferni samples, the one with minimum viscosity had the highest score in overall liking and ease of swallowing. A negative correlation ratio was found between n (flow behavior index in power law model), n′ (viscoelastic nature of sample) and hysteresis area and ease of swallowing in the cocoa drink. The three mentioned parameters showed a positive correlation ratio with the ease of swallowing scores for the Ferni samples. These results recommended that, in nectar‐like products, higher viscosities might lead to ease of swallowing, but in the spoon‐thick category, higher viscosities did not necessarily result in the increased ease of swallowing.
Practical Applications
Most studies in the field of rheology–dysphagia have been only focused on the rheological experiments of dysphagia‐oriented food products (DOFPs) and do not deal with the sensory acceptance of these products. Moreover, developing clinically relevant criteria for classifying DOFPs is helpful for both food rheologists and healthcare teams. The present study provided additional evidence for the inadequacy of current classification strategies for DOFPs.
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