Microbiological and Physicochemical Properties of Mayonnaise Using Biopolymer of Whey Protein-Gelatin-Chitosan during Storage

Triawati, Novia Wahyuana; Radiati, Lilik Eka; Thohari, Imam; Manab, Abdul

doi:10.20546/ijcmas.2016.507.019

Cited by 6 publications

(5 citation statements)

References 19 publications

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“…Surprisingly, increase in mayonnaise pH were observed after 20 days of storage but the pH values were still below 4.1, which means that the mayonnaise were still safe from a microbiological aspect. This result is at odds with previous studies that reported stable pH or decrease in pH during long‐term storage of mayonnaise (Heggset et al., 2020; Triawati et al., 2016). Interestingly, Choublab and Winuprasith (2018) that utilized CNF as emulsifier in the formulation of egg yolk‐free mayonnaise also reported a significant increment in pH after 6–8 weeks of storage.…”

Section: Resultscontrasting

confidence: 93%

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Lee

Tong

Tang

et al. 2022

Journal of Food Science

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Reducing fat intake from our daily diet serves to be an effective way to combat the rising obesity issue worldwide. Hence, reducing fat content in mayonnaise, a high fat food product, is one of the primary trends in the food industry. To date, research on the use of nanocellulose, a new and emerging form of fat mimetic, in mayonnaise formulation remains limited. This study sets out to formulate reduced fat 5%, 15%, and 30% mayonnaise using varying concentration of nanocellulose synthesized from palm pressed fiber followed by a 20‐day stability study. Nanocellulose was synthesized with particle size of 106.0 ± 18.7 nm and zeta potential of −72.5 ± 2.26 mV. It was used as fat mimetic in mayonnaise. Rheological analysis conducted showed that incorporation of nanocellulose into reduced fat mayonnaise formulation was able to counteract the loss of viscosity in mayonnaise caused by fat content reduction. This finding was further supported by the smaller oil droplets that are closely packed in reduced fat mayonnaise formulation when viewed under light microscope. Nonetheless, significant oil droplet coalescence was found in reduced fat mayonnaise formulations during storage period which could lead to loss of viscosity. Taken together, these findings suggest that CNF was able to act as fat mimetic upon formulation of mayonnaise but the same cannot be said during long term storage of mayonnaise. Practical Application We successfully isolated nanocellulose from palm biomass (palm pressed fiber) using green approach and used it as a fat replacer for preparation of 5%, 15%, and 30% reduced fat mayonnaise. A computation study revealed a strong binding affinity of the nanocellulose on the lipase active site essential to inhibit the digestion of fats and oils. Therefore, nanocellulose demonstrated a huge potential to be used as not only as fat replacer but also rheological modifier for the development of reduced fat or vegan foods.

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Section: Resultscontrasting

confidence: 93%

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Lee

Tong

Tang

et al. 2022

Journal of Food Science

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“…As more microorganisms grow in the stored mayonnaise, they produce more organic acids, resulting in a decrease in pH. According to Triawati et al [21], the high concentration of organic acids in mayonnaise alters its appearance and texture.…”

Section: Quality Evaluation Of Quail Egg Mayonnaise Enriched With Rcf...mentioning

confidence: 99%

Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise

et al. 2023

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The oxidation of food emulsions causes rancidity, which reduces their shelf life. To prevent rancidity, synthetic antioxidants are widely used in the food industry. However, due to their potential health risks, researchers are exploring natural alternatives. This study aimed to investigate whether Rosa canina fruit extract (RCFE) could be used as a natural antioxidant to extend the shelf life of mayonnaise. Mayonnaise containing varying concentrations of RCFE [0.125% (T1), 0.25% (T2), 0.50% (T3), 0.75% (T4)] was compared to a mayonnaise control sample (C1) and a mayonnaise sample containing 0.02% BHT (C2) for 60 days of storage at 4 °C. RCFE was found to have high levels of total phenols content (52.06 ± 1.14 mg GAE g−1), total flavonoids content (26.31 ± 1.03 mg QE g−1), and free radical scavenging activity. The GC–MS analysis of RCFE revealed 39 different peaks, whereas the HPLC analysis showed the presence of 13 polyphenolic compounds in RCFE. The pH values of T2, T3, and T4 mayonnaise samples substantially declined as storage progressed; however, the reduction was less than that of C1 and C2. After 60 days, mayonnaise samples T2, T3, and T4 had greatly reduced peroxide and free fatty acid levels compared to C1 and C2. The mayonnaise enriched with RCFE (T3 and T4) had the most potent antioxidative ability and the lowest value of lipid hydroperoxides (peroxide value, POV) and the lowest value of thiobarbituric-acid-reactive substances (TBARS). The sensory evaluation revealed that the T3 sample exhibited the highest overall acceptability. In conclusion, this study recommends that RCFE could be used as a natural preservative to enhance the shelf life of functional foods.

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“…Viscosity analysis was done using Brookfield Viscometer RVDV model according to Triawati et al (2016) method. Around 100 mL of the constituted mayonnaise was put into a 100 mL beaker glass.…”

Section: Viscosity Analysismentioning

confidence: 99%

Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent

Prayitno

Wijaya

Pratama

et al. 2022

J. Teknol Industri Pangan

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Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life. It can be done by replacing the egg yolk to octenyl succinic anhydride (OSA)-corn starch and then forming it as a premixed block using a binding agent. The research objective was to obtain technology for low-fat mayonnaise making by OSA-cornstarch and corn starch addition but still acceptable by consumers based on its physicochemical and sensory characteristics. The low fat premixed mayonnaise was made by mixing the egg yolks and/or OSA-corn starch, corn starch, mustard, sugar, salt, and xanthan gum. A completely randomized research design was used with three levels of OSA-corn starch (0, 25, and 50%) to replace egg yolk and its combination with corn starch as a binder agent at 43 and 50%. The parameters analyzed on the premixed mayonnaise blocks included moisture and fat content, water absorption index, and water solubility. In contrast, parameters for constituted mayonnaise were moisture content, viscosity, and hedonic sensory analysis by 25 semi-trained panelists. The constituting step of the mayonnaise was the further addition of water, oil, and lime juice before serving. The data were analyzed with ANOVA. The results showed that OSA-corn starch and corn starch addition could reduce the fat content of premixed mayonnaise by 41.7% which was obtained from 50% OSA-corn starch and addition of 43% corn starch. The resulted mayonnaise was slightly liked by the semi-trained panelists (scored 3).

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Microbiological and Physicochemical Properties of Mayonnaise Using Biopolymer of Whey Protein-Gelatin-Chitosan during Storage

Cited by 6 publications

References 19 publications

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise

Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent

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