The effect of native and denaturated flaxseed meal extract on physiochemical properties of low fat mayonnaises

Drozłowska, Emilia; Łopusiewicz, Łukasz; Mężyńska, Monika; Bartkowiak, Artur

doi:10.1007/s11694-019-00363-6

Cited by 20 publications

(30 citation statements)

References 38 publications

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“…The observed antioxidant activity of powders may be important considering their functionality in food formulations, such as emulsions based on oils with a high proportion of unsaturated fatty acids (such as linseed oil) that are sensitive to rancidity, which might determine their shelf life [55]. This can be particularly important in developing new products with a reduced content of fats and/or high level of unsaturated fatty acids [37].…”

Section: The Changes Of Powders Antioxidant Activitymentioning

confidence: 99%

“…Martínez-Flores et al reported that flaxseed protein with fiber (mucilage) obtained at pH 6 had a good emulsifying activity [38]. Also in the previous study, it was reported that FOC extract can be applied for production of low-fat mayonnaises due to its good emulsifying properties [37]. These features have led flaxseed and its by-products to be used as a rich source of functional ingredients for enriching and fortifying a variety of food products such as bread, dairy and nondairy products, juices, pasta, and meat products [1,2,18,27].…”

Section: Introductionmentioning

confidence: 96%

“…Flaxseed proteins have been investigated for their emulsifying properties [12,13,21,28,34,35]. From the standpoint of specific functional requirements, the preparation of FOC extracts containing both proteins and polysaccharides may be more desirable than the rejection of mucilage by expensive processes, since both protein and mucilage can be utilized in mixtures [13,20,28,[35][36][37]. Martínez-Flores et al reported that flaxseed protein with fiber (mucilage) obtained at pH 6 had a good emulsifying activity [38].…”

Section: Introductionmentioning

confidence: 99%

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Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

et al. 2020

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Flaxseed oil cake extract (residual from cold-press oil production and rich in proteins and polysaccharides) was evaluated as a potential substrate for the preparation of spray-dried powders with emulsifying activity. Three variants of powders were obtained using different spray-drying process inlet temperatures: 160 °C, 180 °C, and 200 °C. The influence of temperature on physicochemical features (water holding capacity, oil binding capacity, water activity, solubility, color, chemical composition, antioxidant activity, and surface morphology) of the powders was estimated. Additionally, the emulsifying activity of the powders and the stability of oil-in-water emulsions prepared with their various content (0.5%, 1%, and 3%) were determined. Results showed that inlet temperature had significant influence on all physicochemical and functional properties of the powders. Increased inlet temperature decreased solubility and antioxidant activity but increased water-holding capacity, oil-binding capacity, and emulsifying activity. The emulsions prepared with the powder obtained at 200 °C showed the highest stability. SEM images showed the production of relatively spherical particles which were folded or wrinkled with a lot of dentures. This study could open a promising pathway for producing natural and plant-based spray-dried powders for food applications as emulsion stabilizers.

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Section: The Changes Of Powders Antioxidant Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

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Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

et al. 2020

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“…An emulsion is a thermodynamically unstable complex system that generally needs be stabilized with various emulsifiers [ 1 ]. Many traditional food products such as milk, butter, dressings (especially mayonnaise), yogurt or ice cream are all emulsions [ 2 , 3 , 4 ]. Recent studies have been focused on green methods of developing emulsions based on compounds derived from plant biopolymers such as polysaccharides (cellulose, lignin or starch) and proteins (soy, pea, rapeseed, flaxseed, etc.)…”

Section: Introductionmentioning

confidence: 99%

“…The current trend for natural and more suitable bio-based emulsifying agents is a good area for enhancing the development of obtaining valuable components from the oil industry by-products under the influence of market trends connected to zero waste and circular economy. In the previous studies, it was reported that FOC can be used in the production of low-fat mayonnaises and, after the spray drying process, it is possible to use it to obtain powders with antioxidant and emulsifying properties [ 2 , 15 ]. The present work strongly focuses on the emulsifying properties of a FOC-based water extract and describe the type of emulsions containing flaxseed oil.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent

2020

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Currently, a majority of oilseeds plants are converted into byproducts and waste materials during processing. Press cakes are rich in valuable biopolymers, such as proteins and polysaccharides (fiber, lignans, etc.). In this study flaxseed oil cake extract (FOCE) was used to stabilize flaxseed oil-in-water emulsions. The effect of FOCE with various flaxseed oil concentrations (10–50% v/v) on several physicochemical properties of emulsions, such as stability, rheology, color and particle size was investigated. The rheological parameters suggested that all samples were non-Newtonian fluids, whereas particle size measurements and calculation SPAN index provided information about the broadness of emulsions particle size distribution. FOCE was able to efficiently stabilize oil/water interfaces with a high oil content. Results obtained for FOCE were compared with effects for synthetic emulsifier (Tween 80) and separated FOCE compounds (flaxseed gum and flaxseed protein). FOCE emulsifying activity is a result of different water-holding and oil-binding capacities of flaxseed gum and protein. This result is an intriguing conclusion regarding the necessity for using pure emulsifiers, showing the possibility of using a bio-based extract containing biopolymers, which is part of the principles of circular economy and the idea of zero-waste. The results give the opportunity to use FOCE as an ingredient in efficient flaxseed oil emulsions stabilizer for food applications.

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Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer

Mohammadi,

Alimi,

Shahidi

et al. 2024

Food Science & Nutrition

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This study investigated the possibility of using amaranth protein isolate (API) as a plant‐based substitute for egg yolk (EY) in the preparation of low‐fat mayonnaise (LFM). The alkali extraction/acidic precipitation method was used to isolate amaranth protein; its functional properties were then studied. The results showed that besides its great water and oil absorption capacities, API had better emulsifying capacity and significantly higher (p < .05) emulsion stability at pH 2.0 than alkali pH values. Five mayonnaise samples with different API/EY combination ratios (%) (i.e., 0/0.75, 0.25/0.5, 0.375/0.375, 0.5/0.25, and 0.75/0) were prepared. The color, emulsion stability (ES), freeze–thaw stability (FTS), droplet size, structure, rheology, and sensory properties of samples were examined. API replacement showed no adverse effects on the L* value, ES, and sensory attributes (p > .05). Low API concentrations (0.25% and 0.375%) significantly (p < .05) increased the droplet size and decreased the FTS of LFM emulsion. High API concentrations (0.5% and 0.75%) had no significant effect (p > .05) on droplet size and formed emulsions with more tightly packed oil droplets. The Cross model was chosen best to describe the flow behavior of LFM samples (R2 = 0.99). The sample with 0.75% API had significantly (p < .05) the highest values of ηo (zero‐shear viscosity) and λ (relaxation time), indicating greater interaction between the emulsion particles. All samples showed a weak gel structure (G' > G"). In conclusion, API can be considered an appropriate substitute for EY in LFM production, which can benefit human health and offer a new strategy for preparing vegan products.

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The effect of native and denaturated flaxseed meal extract on physiochemical properties of low fat mayonnaises

Cited by 20 publications

References 38 publications

Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent

Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer

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