Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size

Katsaros, George; Tsoukala, Magdalini; Giannoglou, Marianna; Taoukis, Petros

doi:10.1016/j.heliyon.2020.e05788

Cited by 32 publications

(21 citation statements)

References 27 publications

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“…Figure 1 shows the rheological properties of mayonnaise with a shear stress versus shear rate diagram showing the shape of the curve indicating that it is a non-Newtonian pseudoplastic fluid. Confirmation of the presence of this type and type of fluid is also confirmed by the calculated value of the rheological parameter of the fluidity index (n), which is less than 1, which corresponds to the literature data (n = 0-1) [7][8][9]. A further increase in the rotor speed of the homogenizer to 15,000 revolutions / minute did not lead to the formation of a stable oil / water emulsion, but a liquid consistency was obtained.…”

Section: Results and Their Discussionsupporting

confidence: 82%

Investigation of the structural and mechanical characteristics of mayonnaise with the addition of linseed oil

Бредихин

Мартеха

Андреев

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Measurements of the structural and mechanical characteristics of food products are important in the food industry, where rheological parameters provide information about the quality of the finished product. In this paper, the influence of the parameters of the homogenization process (rotor speed, homogenization time) on the rheological properties of mayonnaise with 76% oil phase is investigated. For the manufacture of mayonnaise, two types of vegetable oils were used: refined sunflower oil and cold-pressed linseed oil. The mechanical process of homogenization of mayonnaise was carried out at different rotor speeds and homogenization times at room temperature. Mayonnaise is prepared on a laboratory disperser (rotor / stator system) according to a traditional recipe without adding a preservative, which limits the shelf life of the product. Measurements of the rheological properties of mayonnaise were carried out on a rotary viscometer at room temperature. According to the data obtained, rheological parameters were calculated: apparent viscosity, consistency coefficient and flow index. Research results show that the parameters of the homogenization process affect the rheological properties of mayonnaise. As the frequency of rotation of the rotor and the duration of the homogenization process increase, the rheological characteristics of the mayonnaise change.

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Section: Results and Their Discussionsupporting

confidence: 82%

Investigation of the structural and mechanical characteristics of mayonnaise with the addition of linseed oil

Бредихин

Мартеха

Андреев

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…An emulsion will become highly unstable if the fat content is reduced below a certain critical level, but can be stabilized by more intensive homogenization conditions to reduce the droplet size, or by the addition of stabilizers and thickening agents, such as starch and gums [ 63 ], as was the case in our reduced-fat samples. Raymundo et al [ 64 ] described a decrease in the Sauter mean diameter in low-fat mayonnaise with increasing xanthan gum concentrations, and according to Katsaros et al [ 65 ], the yield stress, consistency, and apparent viscosity of mayonnaise increase with a decreasing size of oil droplets. Therefore, in the reduced-fat-samples, the increase in the Kokini OSS compared to the full-fat sample was not only due to the xanthan gum concentration, but also to smaller oil droplets caused by the xanthan gum.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses

Schädle

Bader-Mittermaier

Sanahuja

2022

Foods

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Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology, texture, and spreadability of a reduced-fat mayonnaise with different concentrations of corn dextrin were analyzed to determine properties such as flow behavior, viscosity, lubricity, firmness, and stickiness. Additionally, a sensory panel analyzed the samples for their mouthfeel (creaminess, firmness, and stickiness). Correlations between the results of the instrumental methods suggested that the analytical effort for the future development of appealing reduced-fat food products can be reduced. In addition, several correlations were identified between the instrumental and the sensory data. Results from tribological measurements correlated with the sensory attribute of stickiness, suggesting that tribometry can complement or constitute an alternative to complex and expensive human sensory tests. Additionally, the use of Stevens’ power law showed a high correlation between the Kokini oral shear stress and the sensory attribute of creaminess. The instrumental texture properties (firmness, stickiness) also correlated with the sensory sensation. The identified correlations obtained from comparing different methods may help to estimate the possible applications of new fat replacers and facilitate innovative product development.

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“…Mayonnaise is a semisolid oil‐in‐water emulsion that contains 70%–80% fat and is prepared conventionally by mixing eggs, vinegar, oil, and spices, especially mustard (Katsaros et al., 2020). Eggs are an important ingredient in the production of mayonnaise due to their nutritional and functional roles, including emulsification, foaming, and stability, and constitute the dominant structure in the continuous phase (Ali and El Said, 2020).…”

Section: Introductionmentioning

confidence: 99%

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

Darabi

Ariaii

Safari

et al. 2021

Food Science & Nutrition

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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.

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Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size

Cited by 32 publications

References 27 publications

Investigation of the structural and mechanical characteristics of mayonnaise with the addition of linseed oil

Investigation of the structural and mechanical characteristics of mayonnaise with the addition of linseed oil

Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses

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

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