Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability

Abstract

The stability and fat‐replacer properties of mayonnaise prepared with oxidized sweet cassava starch is studied. In a first step, the oxidation of starch using different conditions, i.e., thermal and thermochemical processes with the redox pair system (H2O2/NaHCO3), is analyzed. Oxidized starches can be used to produce food grade emulsions without the addition of surfactant, then, the mayonnaise emulsions are prepared using oxidized starch paste as partial substituent of the fat. They show greater stability with respect to the mayonnaise prepared with the native paste due to electro‐steric effects and Pickering type that the oxidized starch exerts on the emulsion. The rheological performance of mayonnaises with oxidized starches is analyzed and compared with that of full‐fat mayonnaise; demonstrating the oxidized starches applicability as stabilizers and fat‐reducers. Finally, a sensory analysis of the mayonnaise emulsions is carried out where all mayonnaise samples are judged to be sensorially acceptable.

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

“…The method for determining the apparent viscosity of mayonnaise samples was based on the report of Orietta et al with a slight improvement [ 13 ]. The apparent viscosity of mayonnaise samples was determined using a rotational rheometer (MARS40, Thermo, Waltham, MA, USA) under conditions of a 1 mm slit distance, 0.5% strain and shear rates of 0.1 to 100 s −1 .…”

Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities

“…In a recent report, oxidized starch used as a stabilizer and fat-reducing additive in dietetic mayonnaise was prepared using a tandem based on a H 2 O 2 and sodium bicarbonate (NaHCO 3 ) redox system in which sodium bicarbonate (NaHCO 3 ) played the role of an activator, widely used in medicine, food, and pharmacy, being safe for health. The molar ratio of NaHCO 3 /H 2 O 2 was 0.2 [ 267 ]. Under these conditions, the resulting oxidized starch had much-improved properties, like solubility, emulsifying abilities, swelling, and clarity, as compared with pristine starch, but the crystallinity degree of the resulting oxidized products significantly decreased [ 267 ].…”

“…The molar ratio of NaHCO 3 /H 2 O 2 was 0.2 [ 267 ]. Under these conditions, the resulting oxidized starch had much-improved properties, like solubility, emulsifying abilities, swelling, and clarity, as compared with pristine starch, but the crystallinity degree of the resulting oxidized products significantly decreased [ 267 ]. Corn starch was oxidized with H 2 O 2 in a Fenton-like protocol favored by ball milling [ 267 ].…”

“…Under these conditions, the resulting oxidized starch had much-improved properties, like solubility, emulsifying abilities, swelling, and clarity, as compared with pristine starch, but the crystallinity degree of the resulting oxidized products significantly decreased [ 267 ]. Corn starch was oxidized with H 2 O 2 in a Fenton-like protocol favored by ball milling [ 267 ]. The authors achieved the highest degree of carboxyl and carbonyl substitution in the oxidized product, up to 0.950 and 0.573, respectively.…”

Succinylated Starches for Dye Removal

“…In most starches, the glycosidic fraction consists of 20-30% amylose and 70-80% amylopectin [10][11][12] . Bitter cassava varieties are intended for industrial use (due to their high cyanide content), while sweet cassava varieties are reserved for human consumption [13] . Starch has several advantages that position it as an excellent raw material at industrial level such as abundance, low cost and high availability in many countries.…”