Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise

Authors

DOI:

https://doi.org/10.3989/gya.0885201

Keywords:

Emulsion, Mayonnaise, Physicochemical properties, Vegan

Abstract


The food industry has developed a vegan dressing-type mayonnaise due to new consumer demands. The aim of this study was to compare three commercial mayonnaise types with a vegan dressing, measuring their physicochemical properties. Four dressing samples were analyzed: vegan, homemade recipe, creamy, and light. The following properties were measured: water activity, color, droplet size, rheological properties, structural analysis, and oxidative stability. A high color difference was observed between vegan and the other samples due to the presence of chickpea protein. The size and distribution of droplets of the vegan sample were greater than the others. The rheological properties indicated that all samples are non-Newtonian pseudoplastic fluids. The FT-IR results indicated that the highest peak for vegan corresponded to its content in mono-unsaturated fat. Therefore, it showed the lowest oxidative stability. In conclusion, the mayonaise formulations were affected by physicochemical properties such as the content and composition of the oil, thickener and protein contents, along with processing technology.

Downloads

Download data is not yet available.

References

Ali MR, EL Said RM. 2020. Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg-free” mayonnaise. J. Food Saf. 40 (2), e12771.

Alarcón-Moyano JK, Bustos RO, Herrera M, Matiacevich SB. 2017. Alginate edible films containing microencapsulated lemongrass oil or citral: effect of encapsulating agent and storage time on physical and antimicrobial properties. J. Food Sci. Tech. 54 (9), 2878-2889.

Amin MHH, Elbeltagy AE, Mustafa M, Khalil AH. 2014. Development of low fat mayonnaise containing different types and levels of hydrocolloid gum. Journal of Agroalimentary Processes and Technologies 20 (1), 54-63.

Arancibia C, Riquelme N, Zúñiga R, Matiacevich S. 2017. Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions. Inn. Food Sc. Em. Tech. 44, 159-166.

Chang C, Li J, Li X, Wang C, Zhou B, Su Y,Yang Y. 2017. Effect of protein microparticle and pectin on properties of light mayonnaise. LWT-Food Sc. Tech. 82, 8-14.

Chippie AL, Jamieson PR, Golt CM, Hsu CH, Martin Lo Y. 2002. Quantitative analysis of fat and moisture in mayonnaise using the Fourier Transform Infrared spectrometer. Int. J. Food Prop. 5 (3), 655-665.

Codex Alimentarius Commission. 1989. Codex standard for mayonnaise (Regional European Standard) CODEXSTAN 168-1989. Codex Coordinating Committee for Europe.

Cornelia M, Siratantri T, Prawita R. 2015. The utilization of extract Durian (Durio zibethinus L.) seed gum as an emulsifier in vegan mayonnaise. Procedia Food Sc. 3, 1-18.

Daoud S, Bou-Maroun E, Dujourdy L, Waschatko G, Billecke N, Cayot P. 2019. Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR. Food Chem. 293, 307-314.

Depree J, Savage G. 2001. Physical and flavour stability of mayonnaise. Trends Food Sc. Tech. 12 (5), 157-163.

Di Mattia C, Balestra F, Sacchetti G, Neri L, Mastrocola D, Pittia P. 2015. Physical and structural properties of extra-virgin olive oil based mayonnaise. LWT-Food Sc. Tech. 62 (1), 764-770.

Drozłowska E, Łopusiewicz Ł, Mężyńska M, Bartkowiak A. 2020. The effect of native and denaturated flaxseed meal extract on physiochemical properties of low fat mayonnaises. J. Food Meas. Charact. 14 (2), 1135-1145.

Fenoglio D, Soto-Madrid D, Alarcón-Moyano JK, Ferrario M, Guerrero S, Matiacevich S. 2020. Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise). J. Food Sc. Tech. 1-11.

Jiménez-Colmenero F, Cofrades S, Herrero AM, Solas MT, Ruiz-Capillas C. 2013. Konjac gel for use as a potential fat analog for healthier meat product development: Effect of chilled and frozen storage. Food Hydrocol. 30 (1), 351-357.

Juszczak L, Fortuna T, Kośla A. 2003. Sensory and rheological properties of Polish commercial mayonnaise. Food/Nahrung. 47 (4), 232-235.

Laca A, Sáenz MC, Paredes B, Díaz M. 2010. Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent. J. Food Eng. 97 (2), 243-252.

Li J, Wang Y, Jin W, Zhou B, Li B. 2014. Application of micronized konjac gel for fat analog in mayonnaise. Food Hydrocol. 35, 375-382.

Liu H, Xu XM, Guo SD. 2007. Rheological, texture, and sensory properties of low-fat mayonnaise with different fat mimetics. LWT-Food Sc. Tech. 40 (6), 946-954.

Ma L, Barbosa-Cánovas GV. 1995. Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations. J. Food Eng. 25 (3), 409-425.

Matiacevich S, Acevedo N, López D. 2015. Characterization of edible active coating based on alginate-thyme oil-propionic acid for the preservation of fresh chicken breast fillets. J. Food Proc. Pres. 39 (6), 2792-2801.

McClements DJ. 2012. Nanoemulsions versus microemulsions: terminology, differences, and similarities. Soft Matter 8 (6), 1719-1729.

Miguel GA, Jacobsen C, Prieto C, Kempen PJ, Lagaron JM, Chronakis IS, García-Moreno P J. 2019. Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil. J. Food Eng. 263, 348-358.

Mirzanajafi-Zanjani M, Yousefi M, Ehsani A. 2019. Challenges and approaches for production of a healthy and functional mayonnaise sauce. Food Sc. Nutr. 7 (8), 2471-2484.

Mun S, Kim YL, Kang CG, Park KH, Shim JY, Kim YR. 2009. Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. Int. J. Biol. Macromol. 44 (5), 400-407.

Muñoz J, Alfaro M, Zapata I. 2007. Avances en la formulación de emulsiones. Grasas Aceites 58 (1), 64-73.

Noon J, Mills TB, Norton IT. 2020. The use of natural antioxidants to combat lipid oxidation in O/W emulsions. J. Food Eng. 281, 110006.

Park JJ, Olawuyi IF, Lee WY. 2020. Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacers. Int. J. Biol. Macromol. 153, 215-223.

Peressini D, Sensidoni A, De Cindio B. 1998. Rheological characterization of traditional and light mayonnaises. J. Food Eng. 35 (4), 409-417.

Primacella M, Wang T, Acevedo NC. 2019. Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator. Food Hydrocol. 96, 529-536.

Raikos V, Hayes H, Ni H. 2020. Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability. Int. J. Food Sc. Tech. 55 (5), 1935-1942.

Rohman A, Che Man YB, Hashim P, Ismail A. 2011. FTIR spectroscopy combined with chemometrics for analysis of lard adulteration in some vegetable oils. Cyta-J. Food. 9 (2), 96-101.

Roman GC, Jackson RE, Gadhia R, Roman AN; Reis J. 2019. Mediterranean diet: The role of long-chain ω-3 fatty acids in fish; polyphenols in fruits, vegetables, cereals, coffee, tea, cacao, and wine; probiotics and vitamins in the prevention of stroke, age-related cognitive decline, and Alzheimer disease. Revue Neurol. 175, 724-741.

Shen R, Luo S, Dong J. 2011. Application of oat dextrin for fat substitute in mayonnaise. Food Chem. 126 (1), 65-71.

Schultz S, Wagner G, Urban K, Ulrich J. 2004. High-pressure homogenization as a process for emulsion formation. Chem. Eng. Tech. 27 (4), 361-368.

Štern P, Valentová H, Pokorný J. 2001. Rheological properties and sensory texture of mayonnaise. Europ. J. Lipid Sc. Tech. 103 (1), 23-28.

Sun C, Liu R, Liang B, Wu T, Sui W, Zhang M. 2018. Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise. Food Res. Int. 108, 151-160.

Worrasinchai S, Suphantharika M, Pinjai S, Jamnong P. 2006. β-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise. Food Hydrocol. 20 (1), 68-78.

Yang Y, Ming J, Yu N. 2012. Color image quality assessment based on CIEDE2000. Adv. Multimedia 2012, 1-6.

Zia-Ud-Din, Xiong H, Fei P. 2017. Physical and chemical modification of starches: A review. Crit. Rev. Food Sc. Nutr. 57 (12), 2691-2705

Published

2022-01-12

How to Cite

1.
Cerro D, Maldonado A, Matiacevich S. Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise. grasasaceites [Internet]. 2022Jan.12 [cited 2022Jan.20];72(4):e439. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1907

Issue

Section

Research