Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate

Huang, Zhi-Xuan; Wang, Lin; Zhang, Yin; Tang, Chuan-He

doi:10.1007/s11483-022-09722-1

Cited by 11 publications

(4 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This phenomenon may apply for the case of the control sauces; the increased fat droplet size resulted in lower particle concentration and in a higher fraction of fat volume, thus less stable formulation during storage as seen in Figure 10. These observations are consistent with previously reported studies [58][59][60]. The results were also confirmed by the accelerated emulsion stability test that was conducted at zero time by centrifugation.…”

Section: Shelf-life Determination Of New White Saucessupporting

confidence: 93%

Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation

Andreou¹,

Chanioti²,

Xanthou³

et al. 2022

Sustainability

View full text Add to dashboard Cite

This study aimed to develop high quality, added value novel sauces with acid whey (AW) (liquid or powder) incorporation. Liquid pasteurized AW was substituted (partly 10%—totally 100%) for the water added in the tomato sauces. AW in powder, was partly substituted for the fat in white sauces and compared to conventional ones. Physicochemical (pH, Brix, viscosity, color), nutritional (proteins, lactose, minerals), microbiological and sensory evaluations were conducted for both developed sauces. Accelerated shelf-life tests were performed. Based on the quality and sensory characteristics deterioration, the optimal water substitution by AW was 70% w/w for tomato sauces and 10% w/w (AW in powder) for white sauces, without limiting their shelf life compared to the control ones for both cases. Both AW-substituted sauces were of high quality and of higher nutrients content compared to conventional products, improving their health promoting profile (tomato sauces: up to 3-fold increase; white sauces: up to 5-fold increase in calcium content; increase in essential amino acids content in both sauces due to AW addition).

show abstract

Section: Shelf-life Determination Of New White Saucessupporting

confidence: 93%

Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation

Andreou¹,

Chanioti²,

Xanthou³

et al. 2022

Sustainability

View full text Add to dashboard Cite

show abstract

“…Huang et al. ( 2022 ) concluded that the freeze–thaw stability of mayonnaise emulsions is due to the presence of oil droplets with strong interfacial stabilization against the oil or ice crystals. They also reported that increasing the number of freeze–thaw cycles may increase the droplet size, which causes partial coalescence of oil droplets and emulsion instability.…”

Section: Resultsmentioning

confidence: 99%

“…Besides, amaranth protein displayed acceptable water and oil absorption capacities, which could increase emulsion stability by strengthening the interactions between the protein's hydrophilic regions and continuous phase as well as the hydrophobic protein regions with the oil droplets. Huang et al (2022) concluded that the freeze-thaw stability of mayonnaise emulsions is due to the presence of oil droplets with strong interfacial stabilization against the oil or ice crystals. They also reported that increasing the number of freeze-thaw cycles may increase the droplet size, which causes partial coalescence of oil droplets and emulsion instability.…”

Section: Ta B L Ementioning

confidence: 99%

Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer

Mohammadi,

Alimi,

Shahidi

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

This study investigated the possibility of using amaranth protein isolate (API) as a plant‐based substitute for egg yolk (EY) in the preparation of low‐fat mayonnaise (LFM). The alkali extraction/acidic precipitation method was used to isolate amaranth protein; its functional properties were then studied. The results showed that besides its great water and oil absorption capacities, API had better emulsifying capacity and significantly higher (p < .05) emulsion stability at pH 2.0 than alkali pH values. Five mayonnaise samples with different API/EY combination ratios (%) (i.e., 0/0.75, 0.25/0.5, 0.375/0.375, 0.5/0.25, and 0.75/0) were prepared. The color, emulsion stability (ES), freeze–thaw stability (FTS), droplet size, structure, rheology, and sensory properties of samples were examined. API replacement showed no adverse effects on the L* value, ES, and sensory attributes (p > .05). Low API concentrations (0.25% and 0.375%) significantly (p < .05) increased the droplet size and decreased the FTS of LFM emulsion. High API concentrations (0.5% and 0.75%) had no significant effect (p > .05) on droplet size and formed emulsions with more tightly packed oil droplets. The Cross model was chosen best to describe the flow behavior of LFM samples (R2 = 0.99). The sample with 0.75% API had significantly (p < .05) the highest values of ηo (zero‐shear viscosity) and λ (relaxation time), indicating greater interaction between the emulsion particles. All samples showed a weak gel structure (G' > G"). In conclusion, API can be considered an appropriate substitute for EY in LFM production, which can benefit human health and offer a new strategy for preparing vegan products.

show abstract

“…3 a&b). With the increase of the litsea cubeba oil content, ΔHT in the heating and cooling process of HIPEs decreased significantly, indicating that the amount of ice crystals formed was reduced ( Huang et al, 2022 ). This conclusion could be explained by the decrease of aqueous crystallization point after protein binding with flavor substance.…”

Section: Resultsmentioning

confidence: 99%

The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing

Hu,

Xiao,

et al. 2023

Food Chemistry: X

View full text Add to dashboard Cite

Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate

Cited by 11 publications

References 29 publications

Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation

Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation

Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer

The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing

Contact Info

Product

Resources

About