2023
DOI: 10.1002/fsn3.3318
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Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant

Abstract: Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid‐based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, and 8%) as a natural preservative, whereas the second one was studying the effect of oleaster as different fat replacement (FR) levels (10%, 20%, 30%, and 40%) on the physicochemical, antioxidant, and the rheological … Show more

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Cited by 4 publications
(3 citation statements)
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“…When the amount of oil in an oil-in-water emulsion is reduced, the emulsion becomes unstable and requires the addition of hydrocolloids. There have been several reports that the addition of hydrocolloids in an oil-in-water emulsion improved the physical stability, as reported in several previous studies [ 18 , 26 29 , 31 , 38 , 39 ]. In fact, the inulin structure, consisting of free hydroxyl groups, would be capable of interacting with water molecules.…”
Section: Resultsmentioning
confidence: 76%
See 1 more Smart Citation
“…When the amount of oil in an oil-in-water emulsion is reduced, the emulsion becomes unstable and requires the addition of hydrocolloids. There have been several reports that the addition of hydrocolloids in an oil-in-water emulsion improved the physical stability, as reported in several previous studies [ 18 , 26 29 , 31 , 38 , 39 ]. In fact, the inulin structure, consisting of free hydroxyl groups, would be capable of interacting with water molecules.…”
Section: Resultsmentioning
confidence: 76%
“…The network structure could be stiffened by increasing inulin, resulting in a higher G ′. In the literature, it was seen that when low-fat emulsions were supplemented with hydrocolloids, it typically demonstrated viscoelastic properties because the G ′ was higher than G ″ , as reported in low-fat emulsions prepared with inulin and modified starch [ 18 ], extruded rice paste [ 20 ], pregelatinized potato starch [ 24 ], lentil flours [ 26 ], xanthan gum and tomato seed oil by-product [ 27 ], modified rice starch [ 28 ], 4 α GTase-treated rice starch [ 29 ], β -glucan [ 31 ], pectin [ 37 ], nanofibrillated cellulose and guar gum [ 38 ], and oleaster flour [ 39 ].…”
Section: Resultsmentioning
confidence: 99%
“…Flamminii et al report that the addition of olive leaf phenolic extract, free form and encapsulated in Alginate/Pectin microcapsule, decreased friction factors obtained by tribological measurements. Roshandel et al [27] determined the effect of oleaster as a fat replacer led to obtaining samples with homogeneous structures and good stability, high antioxidants, and suitable viscoelastic properties; but there is little literature on the rheological properties of phenol-rich mayonnaise-type emulsions. However, if the emulsion is not properly formulated and processed, it is highly susceptible to physical instability due to its chemical, physical, and structural properties [28] and phase inversion, creaming, and flocculation, and Ostwald maturation can cause emulsion instability [29][30][31].…”
Section: Introductionmentioning
confidence: 99%