Design and Application of Hydrocolloids from Butternut Squash (Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces

Abstract

Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extraction. A microstructure product such as mayonnaise is an oil-in-watertype emulsion design with the components of the complex varying from egg yolk, additives, spices, sugar, and other optional ingredients to improve its stabilities and organoleptic characteristics. The main objective of the study was to design and characterize the physicochemical, bromatological, and sensory analyses and rheological properties of the mayonnaise-type sauce formulated with hydrocolloids obtained from the epidermis of butternut squash (Cucurbita moschata) and xanthan gum. The rheological study allowed us to obtain a behavior of a non-Newtonian flow of the shear-thinning type for all the samples, and flow curves could be well described by the Carreau model (R 2 ≥ 0.993). The samples exhibit a more elastic than viscous behavior, with a higher storage modulus than the loss modulus (G′ > G″) in the evaluated frequency range. When performing the physicochemical analysis, pH values (4.02−4.28), titratable acidity (0.40−0.48), peroxide index (12.5−20 meq), and a stable behavior were achieved in all the formulations except for MS2, which showed instability. Regarding the sensory evaluation, the MS3 sample reflected the closest values to the control sample, with a higher level of satisfaction. On the other hand, the bromatological analysis of MS3 presented a humidity value of 55.3 ± 0.27; carbohydrates, 7.66 ± 0.42; protein, 0.87 ± 0.02; fiber, 0.94 ± 0.05; and ash, 0.54 ± 0.05. The development of this product contributes to the transformation and agro-industrial use of the butternut squash (C. moschata); likewise, it allows us to obtain a mayonnaise-type sauce with organoleptic and nutritional characteristics for human consumption.

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

“…The extraction of hydrocolloids was done following the procedures described by Orgulloso-Bautista et al [24] and Quintana et al [25] with some modifications. The solubilization was carried out with distillate water at pH 10 for 4 h at 80 • C. The pH was adjusted employing acetic acid and NaOH.…”

Food Hydrocolloids from Butternut Squash (Cucurbita moschata) Peel: Rheological Properties and Their Use in Carica papaya Jam

“…Hydrocolloid extraction was done employing a 3 2 experimental design to find the effect of pH and temperature extraction ( Table 1 ). The extraction of hydrocolloids was performed using the methods described by Ibañez and Ferrero 51 and Orgulloso-Bautista et al 52 with some modifications. Initially, the peels were dried at 25 °C for 72 h and ground.…”

Rheological and Functional Properties of Hydrocolloids from Pereskia bleo Leaves

“…Hydrocolloids as biological macromolecules are used as water retention agents, thickeners, emulsion stabilizers, binders, or suspending agents [12][13][14][15]. Therefore, knowing the rheological behavior of new hydrocolloid sources is important since they are applied to modify textural attributes [16][17][18]. Every biological macromolecule's rheological behavior is unique, and this information is handy in many industrial applications.…”