Cellulose nanofibrils as rheology modifier in mayonnaise – A pilot scale demonstration

Heggset, Ellinor B.; Aaen, Ragnhild; Veslum, Trinelise; Henriksson, Marielle; Simon, Sébastien; Syverud, Kristin

doi:10.1016/j.foodhyd.2020.106084

Cited by 27 publications

(20 citation statements)

References 49 publications

(63 reference statements)

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“…Compact packing of oil droplets confers to the elastic behavior and deformation resistance in mayonnaise, resulting in the higher G′ value observed (H. Liu et al., 2007). These results are in agreement with previous research that reported restoration of viscosity and moduli in reduced fat mayonnaise with the incorporation of food additives such as CNF and modified starch (Carcelli et al., 2020; Heggset et al., 2020). In addition, the incorporation of CNF which has a high number of –OH groups exposed may induce the formation of various molecular interactions with protein and fat within the food matrix which confers to the formation of a strong gel network.…”

Section: Resultssupporting

confidence: 93%

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Lee

Tong

Tang

et al. 2022

Journal of Food Science

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Reducing fat intake from our daily diet serves to be an effective way to combat the rising obesity issue worldwide. Hence, reducing fat content in mayonnaise, a high fat food product, is one of the primary trends in the food industry. To date, research on the use of nanocellulose, a new and emerging form of fat mimetic, in mayonnaise formulation remains limited. This study sets out to formulate reduced fat 5%, 15%, and 30% mayonnaise using varying concentration of nanocellulose synthesized from palm pressed fiber followed by a 20‐day stability study. Nanocellulose was synthesized with particle size of 106.0 ± 18.7 nm and zeta potential of −72.5 ± 2.26 mV. It was used as fat mimetic in mayonnaise. Rheological analysis conducted showed that incorporation of nanocellulose into reduced fat mayonnaise formulation was able to counteract the loss of viscosity in mayonnaise caused by fat content reduction. This finding was further supported by the smaller oil droplets that are closely packed in reduced fat mayonnaise formulation when viewed under light microscope. Nonetheless, significant oil droplet coalescence was found in reduced fat mayonnaise formulations during storage period which could lead to loss of viscosity. Taken together, these findings suggest that CNF was able to act as fat mimetic upon formulation of mayonnaise but the same cannot be said during long term storage of mayonnaise. Practical Application We successfully isolated nanocellulose from palm biomass (palm pressed fiber) using green approach and used it as a fat replacer for preparation of 5%, 15%, and 30% reduced fat mayonnaise. A computation study revealed a strong binding affinity of the nanocellulose on the lipase active site essential to inhibit the digestion of fats and oils. Therefore, nanocellulose demonstrated a huge potential to be used as not only as fat replacer but also rheological modifier for the development of reduced fat or vegan foods.

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Section: Resultssupporting

confidence: 93%

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Lee

Tong

Tang

et al. 2022

Journal of Food Science

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“…The latter could be connected to the instability of salad dressings during storage time, as previously observed when evaluating their stability (Section 3.1). Similar results were observed by Heggset et al (2020) while evaluating the apparent viscosity of mayonnaises with cellulose nanofibrils as rheology modifiers over the storage time. Finally, slightly lower η app50 values were noticed in the samples stored at 25 8C.…”

Section: Study Of Incorporating Nanoemulsionssupporting

confidence: 82%

Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

Ribes

Fuentes

Baviera

2020

BFJ

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PurposeThis study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings during storage at 8 °C and 25 °C.Design/methodology/approachSamples were formulated with either free or encapsulated oregano and clove essential oils in O/W nanoemulsions.FindingsNoticeable differences in the physical stability and microstructure of salad dressings were observed after 11 storage days and were less marked for the samples formulated with encapsulated oregano or clove oils in the O/W nananoemulsions. Moreover, rheological measurements revealed minor changes in the viscoelastic characteristics of the salad dressings containing the O/W nanoemulsions.Originality/valueThese findings confirm the potential of oregano and clove O/W nanoemulsions for use in minimally processed salad dressings as stabilising and technological agents.

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“…Finally, the third section was planned to get information about the consumers' acceptability of additives in the products. The main reported ingredients in mayonnaises (regular and low-fat mayonnaise) were compiled from commercial products (product´s brand is not shown) and research articles [10][11][12][13][14][15][16] . The participants were asked to classify the ingredients in naturalness perception (from 0 -100 % being 100 % completely natural),…”

Section: Focus Groups Structurementioning

confidence: 99%

“…For this reason, the use of specific additives such as emulsifiers (egg yolk, lecithin, and modified starches) and thickener agents (guar gum, xanthan gum, and cellulose), among others are necessary to provide the desired sensorial attributes as well as physical stability 9 . The main alternative ingredients for low-fat mayonnaise production are biopolymers such as non-digestible polysaccharides (pectin, sodium alginate, glucomannans, mucilage, and starches), and proteins, mainly whey protein, isolate or microparticulate [10][11][12][13][14][15][16] .…”

Section: Introductionmentioning

confidence: 99%

Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference

Metri-Ojeda

Rodrigues

Allende

2022

Rev Esp Nutr Hum Diet

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Introduction: Due to the interest in healthcare through the diet, there is an increase in the reformulation of products to reduce their fat content. The mayonnaise is a dressing product recognized by its high content of fats (75 %); the reduction of fat content implies the use of additives that can be perceived as harmful and are poorly acceptable by the consumers. The objectives of this study were to study the perceptions and the acceptability of the ingredients used in mayonnaise, as well as the global preference of these products. Methodology: The preferences of traditional and low-fat mayonnaise were studied using a survey applied to 303 participants. The perception and acceptability of ingredients (on a scale of 1 – 5) was determined with focus groups of 12 participants. Results: The selection of mayonnaise was based on the nutritional content (in women) and on a specific commercial brand (in men) (p<0.05). The low-fat content and the ingredients from natural sources are perceived as healthy characteristics of the product (64 % and 27 % from the total of the participants, respectively). The 18 – 29 years old participants demonstrated more interest in products with probiotics, while the people from 51 – 60 age range preferred ingredients from natural sources (p<0.05). The ingredients with familiar names such as egg yolk, vinegar, lime juice, spices, and mustard showed high acceptability scores (>4 acceptability score). Conclusions: The low fat- mayonnaise is the most demanded in the market. However, there is interest in mayonnaise containing ingredients with natural sources or supplemented with probiotics. The perception and the acceptability of the ingredients are positively influenced by its nature (simple names) and origin (from natural sources).

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Cellulose nanofibrils as rheology modifier in mayonnaise – A pilot scale demonstration

Cited by 27 publications

References 49 publications

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference

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