Studies on Chemical and Physical Stability of Mayonnaise Prepared from Enzymatically Interesterified Corn Oil-Based Designer Lipids

Abstract

The objective of current work is to study the physicochemical stability of mayonnaise made from corn oil designer lipid (CODL) and to evaluate the performance of monocaprylin/dicaprylin (80:20) (MD82) as an emulsifier. The oxidative stability, texture, microstructure, and rheological characteristics of CODL-based mayonnaise are evaluated and compared with those of the commercial sample. CODL-based mayonnaise showed good oxidative stability compared to the commercial sample based on established data of acid value, peroxide value, p-anisidine value, and totox value. The firmness of CODL containing mayonnaise (F1) increased, whereas that of F2 mayonnaise (commercial sample) decreased with storage. The creaming indices of the F1 and F2 mayonnaise samples were 0.27 and 3.19%, respectively, after 30 days, indicating higher stability of F1 mayonnaise. The coordination number and proportionality coefficient values for the F1 sample also elucidated a complex network and higher stability of emulsion. The droplet size of F1 mayonnaise was smaller compared to the droplet size of F2 mayonnaise even after 30 days, confirming better stability. It was clearly elucidated that mayonnaise formulated using CODL showed superior physicochemical characteristics and MD82 proved to be an effective emulsifier maintaining a good creaming index.

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient

“…Moreover, the PV of mayonnaise was unchanged as compared to that of the OB; specifically, the PV was 2.0 and 1.9 meqO 2 /Kg in the freshly prepared AV-May and OLV-May, respectively. According to the recent work of Jadhav et al (2022) [ 42 ], homogenization treatment and other ingredients did not trigger any auto-oxidation reactions in the formulated mayonnaises.…”

The garlic extract‐loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise

“…In general, the use of resveratrol as natural antioxidants prevents lipid oxidation in mayonnaise during storage, and lipid nanocarriers can be a suitable system for encapsulating resveratrol to preserve its antioxidant properties. In another research, corn oil designer lipid‐based mayonnaise showed considerable oxidative stability compared with the control samples based on recorded data from acid value, peroxide value, p‐anisidine value, and TOTOX value (Jadhav et al, 2022).…”

Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium

“…Firmness is the maximum compression that is related to the intensity of emulsification, in which high intensity yields high firmness (Olsson et al, 2018). Consistency of mayonnaise is defined as the average of the entire area under the positive curve, which can be attributed to the balance of interparticle colloidal forces as indication of fluid viscosity (Jadhav et al, 2022; Primacella et al, 2019). Cohesiveness is determined as the maximum force in the negative area of curve that is taken as an indication of the stickiness of the mayonnaise.…”