Abstract: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… Show more
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