Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise

Kadian, Drishti; Kumar, Anit; Badgujar, Prarabdh C.; Sehrawat, Rachna

doi:10.1111/jfpe.13661

Cited by 9 publications

(2 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At high oil concentrations, oil droplets are tightly packed together and become distorted from the spherical shape. The close packing of the droplets allows them to interact with one another and to form the gel-like structures, which imparts mayonnaise its main texture and mouthfeel, e.g., creaminess, thickness and smoothness [8][9][10][11][12][13][14]. Oil volume fraction plays a critical role in determining the sensory properties of liquid or semi-solid foods [15].…”

Section: Introductionmentioning

confidence: 99%

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Yang

et al. 2022

Foods

View full text Add to dashboard Cite

Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R2 > 0.985), while it had a linear positive correlation with mouth-coating (R2 > 0.97). A linear positive correlation (R2 > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.

show abstract

Section: Introductionmentioning

confidence: 99%

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Yang

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Among these strategies for fabrication of O/W/O emulsion, the most commonly used one is the traditional so-called "two-step" approach as shown in Figure 2a. At first, a high energic treatment obtained with intensive shearing homogenizer (Triplett and Rathman 2009), microfluidizer (Kadian et al 2021;Verma et al 2021), ultrasound (Xiong et al 2019;Zhang et al 2018;Zhou et al 2021), and high-pressure homogenizer (Bi et al 2020;Jiang et al 2021) are utilized toward preparation of stable primary O/W emulsions with hydrophilic feature. After that, the primary emulsion is mixed with the external oil (containing the hydrophobic emulsifier), and then they are subjected to a further stirring treatment, which in turn finally forms O/W/O emulsion.…”

Section: Preparation Of the O/w/o Emulsionmentioning

confidence: 99%

Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Zhi

Liu

Wang

et al. 2022

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

Oil-in-water-in-oil (O/w/O) double emulsions are recognized as an advanced design route for oil structuring that shows promising applications in the pharmaceutical, cosmetic, and food fields. This review summarizes the main research advances of O/w/O double emulsions over the past two decades. it mainly focuses on understanding the preparation strategies, stabilization mechanism, and potential applications of O/w/O double emulsions. Several emulsification strategies are discussed, including traditional two-step emulsification method, phase-inversion approach, membrane emulsification, and microfluidic emulsification. Further, the role of interfacial stabilizers and viscosity in the stability of O/w/O double emulsions will be discussed with a focus on synthetic emulsifiers, natural biopolymer sand solid particles for achieving this purpose. Additionally, analytical methods for evaluating the stability of O/w/O double emulsions, such as advanced microscopy, rheology, and labeling assay are reviewed taking into account potential limitations of these characterization techniques. Moreover, possible innovative food applications are highlighted, such as simulating fat substitutes to decrease the trans-or saturated fatty acid content and developing novel delivery and encapsulation systems. This review paves a solid way for the exploration of O/w/O double emulsions toward large-scale implementation within the food industry.

show abstract

Comprehensive review on potential applications of microfluidization in food processing

Kumar

Dhiman

Suhag

et al. 2021

Food Sci Biotechnol

View full text Add to dashboard Cite

Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise

Cited by 9 publications

References 42 publications

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Recent progress in oil-in-water-in-oil (O/W/O) double emulsions

Comprehensive review on potential applications of microfluidization in food processing

Contact Info

Product

Resources

About