Role of apple pomace in the formulation of a novel healthy mayonnaise

Abstract

Currently, there is a growing interest in valorizing agro-food byproducts having interesting bioactives with functional and health properties. This paper deals with the use of apple pomace (AP), the most abundant by-product of apple juice industry, to formulate a novel value-added mayonnaise (AP mayo). The effect of AP on the chemical and rheological characteristics, microbiological quality, and sensory attributes of the new product was studied during a 30-day storage at refrigerated temperature. A comparison with two commercial mayo samples was also carried out. The results highlighted that the AP mayo showed a total phenol content of 2.12 mg gallic acid equivalents (GAE)/g, and improved antioxidant properties (DPPH radical-scavenging activities 2.47 mg TE/g; 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt, ABTS 3.18 mg TE/g; ferric reducing antioxidant power, FRAP 2.78 mg TE/g). After 30 days, it was more stable than the other two mayo. Moreover, AP mayo showed even higher overall acceptability scores by the assessors than the commercial samples. The results confirm that the addition of AP represents a valid approach to increase the health properties of spreads and sauces, satisfying the demand of health-conscious consumers, even those who prefer plant-based foods. The proposed healthy mayonnaise confirm the AP is a multifunctional ingredient with interesting potential applications in the formulation of new spreads/sauces with antioxidant properties.

Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise

“…The smaller n value of the CS indicates the strongest shear-thinning behavior and the best spreading effect in practical use. Usually, a lower value of K also determines a lower emulsion viscosity, which is observed in Figure 1a and confirms other studies available on this fact, for example, [16,17]. Differences in the K value of the control samples of mayonnaise and mayonnaise without yolk were associated with the strength of the interaction of the emulsion droplets with various emulsifiers and the strength of the network matrix.…”

“…Particle size is an important characteristic for mayonnaise-like emulsions because it affects stability, shelf life and sensory indicators. It is known [16], that the higher the degree of dispersion of the oil phase, the better the stability of the emulsion-base of the final product. Diluted emulsion contains a mixture of various size aggregates of spherical oil droplets, their associates in the form of flocs, as well as particles of biopolymers of various sizes not adsorbed on the surface of the droplet [11].…”

“…For the adsorption process to be possible, the protein must be neutral, in the form of dense globules, or have a small positive charge. The latter is characteristic of proteins in the CM sample, which has a pH of 3.82 (Table 1), while red and green beans have an isoelectric point at pH 4.4 [16]. For those non-absorbable anionic polysaccharides that do not form complexes with proteins, mechanistic stability control occurs due to thickening and gel-forming effects in the continuous aqueous phase, as well as the formation of aggregated emulsion structures by bridge flocculation, in which individual biopolymer particles are involved in the matrix.…”