Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise

Abstract

Mayonnaise is a semi‐solid oil‐in‐water emulsion that in addition to eggs other stabilizers and thickeners are used as emulsifiers for better stability. Although eggs are an important ingredient in the production of mayonnaise, the health problems associated with the use of eggs is increasing due to their high cholesterol content. The aim of this study was to evaluate the feasibility of clover sprout protein hydrolysates (CSPH) to replace eggs for the production mayonnaise. First, CSPH was produced using alcalase and flavourzyme enzyme, and in order to find the best enzyme, the degree of hydrolysis (DH) and protein recovery (PR) were determined. Then four mayonnaise treatments included, T1: control (egg 9%), T2: egg 6%+ CSPH 3%, T3: egg 3%+ CSPH 6%, T4: egg 0%+ CSPH 9% was prepared and the stability, viscosity, physicochemical, textural, and sensory properties of mayonnaise was investigated. The samples containing CSPH showed that CSPH had high essential amino acids, CSPH from alcalase enzyme had higher amounts of protein, DH, PR, and increasing hydrolysis time had a positive effect on these parameters (p < .05); therefore, CSPH from alcalase enzyme was used for the production mayonnaise. The stability, viscosity, firmness, adhesion of texture, and pH increased with increasing CSPH, while the brightness, acidity, and sensory score of the samples decreased (p < .05). In general, T3 had an acceptable quality in terms of the studied characteristics, but sensory score in T4 could not be confirmed. Hence, by replacing eggs with CSPH up to 6%, mayonnaise with appropriate physicochemical and sensory properties can be produced. Therefore, the formulation egg 3%+ CSPH 6% is an appropriate choice to produce mayonnaise for consumers who are on a restricted diet to eat foods containing eggs.

Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour

“…DSF-SC, which has a larger protein concentration than CSF, appears to exhibit higher hydrophobicity, improving adsorption capacity at the droplet surface and thereby boosting emulsion capability. In clover protein mayonnaise, higher emulsion capacity and stability were reported compared to EY mayonnaise, and increasing clover protein substitution was found to enhance the stability of the mayonnaise [12]. Similarly, The mayonnaise containing wheat germ protein exhibited higher emulsion capacity and stability than the control group, consistent with the findings of this study [40].…”

“…Consequently, research is actively underway to explore and develop emulsifiers that can replace EY in mayonnaise production [5,6]. Constant research efforts are being done to develop mayonnaise with plant-based ingredients such as wheat protein mayonnaise [7], soy milk mayonnaise [8], pea mayonnaise [9], chickpea, faba bean, lentil mayonnaise [10], aquafaba mayonnaise [11], and clover sprouts mayonnaise [12].…”

Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties

“…This result was consistent with when clover sprouts protein hydrolysate and soybean oil body were used as egg substitutes in mayonnaise. As the concentration of the substitute increased, sensory scores consistently decreased [56]. However, the comprehensive acceptability scores of SO5:FMP25 and SO5:FMP0 were not significantly different (p > 0.05).…”

The effect of hydroxy propyl methyl cellulose on emulsion stability and sensory properties of virgin coconut oil mayonnaise

“…Oil droplet size distribution, firmness, consistency, storage modulus (G0), and yield stress were influenced by the type of oil used [4] [5]. Mayonnaise is a semi-solid oil-in-water emulsion in which, in addition to eggs, other stabilizers and thickeners are used as emulsifiers for better stability [6] [7]. The earlier study's findings demonstrated a high potential for using VCO in mayonnaise production to improve the product's biological functions, but emulsion stability still needs to be improved.…”