The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available product.Processing of b...The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available product.Processing of beetroot had an impact on the structural integrity of the antioxidants present.Microwaving(960 W for 7 min)was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting(180◦C for 90 min)and boiling(100◦C for 30 min).The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric(TBA)assay.The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks(4◦C).Although no significant differences(P>0.05)were detected between the mayonnaise samples containing beetroot and the commercial control,the latter was less susceptible to oxidation during storage.The turbiscan stability index(TSI)revealed that the commercial mayonnaise was less prone to destabilization phenomena.All the textural parameters increased with the incorporation of beetroot.The sensory evaluation revealed that,with the exception of graininess and uniformity,most of the sensory attributes are preserved if not improved with the addition of beetroot.展开更多
Chemical compositionof the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL-Hasa region–Saudi Arabia was investigated. The extracted oil from residual pits was analyzed for its ph...Chemical compositionof the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL-Hasa region–Saudi Arabia was investigated. The extracted oil from residual pits was analyzed for its physico-chemical properties, (refractive index, colour, acid value, peroxide value, iodine number, saponification number and unsaponifiable matter), total phenols, tocopherol content, fatty acid composition, hydrocarbons, and sterol compounds by gas liquid chromatography, and oxidative stability by Rancimat method at 100℃ ± 2℃. Mineral content of date pits was analyzed by atomic absorption spectrophotometry. Date pit oil was used to replace conventional oil in producing mayonnaise, and sensory qualities were evaluated in comparison with commercial mayonnaise prepared from corn oil. The data demonstrated that mayonnaise containing date pit oil was superior in sensory characteristics as compared with control manufactured from corn oil. Results showed that the date pit oil could be used as nontraditional oil in some food processing such as mayonnaise products.展开更多
Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used...Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximately over 66% of the variations in sensory attributes were explained by the first six principal components. This study shows good potential for chia mucilage and gum Arabic to be used as fat and egg mimetics and stabilizers, respectively, in mayonnaise with functional properties.展开更多
Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected...Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content （79.90% and 80.72%）, showed high emulsion activity （97.46% and 99.62%） and emulsion stability （97.10% and 99.48%）, and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity （5,920 cPs and 5,845 cPs）, high emulsion stability （90.5% and 91.73%） and small fat globule size （±2.5 lam and ± 2.25 lam）, respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test.展开更多
Recently,nanoemulsions have gained significant attention for their improved stability and their wide range of potential uses in the food industry.This study aimed to create a novel type of mayonnaise with 23.6%(w/w)of...Recently,nanoemulsions have gained significant attention for their improved stability and their wide range of potential uses in the food industry.This study aimed to create a novel type of mayonnaise with 23.6%(w/w)of oil using ultrasound-assisted emulsification for 6 min to incorporate lupin protein(3.4%,w/w)in the nano-emulsion stabilized by a combination of citrus fibre(2.5%,w/w)and psyllium(0.3%,w/w)or modified starch(3.0%,w/w).Nanoemulsions were produced using a cold-water bath and characterised by their stability and structural properties and used for the production of the mayonnaise.Results showed that the use of lupin protein led to stable nanoemulsions for 50 days stored at 4℃.The smallest mean droplet size for lupin protein was 505.5±43.5 nm and a polydispersity value 0.434±0.045.Then,the selected nanomulsion was used to produce mayonnaise at room temperature.Mayonnaise were characterised in terms of its rheological and morphological properties,and through sensorial evaluation.The texture of the plant-based formulations was very close to one commercial mayonnaise,with similar resistance to deformation.The consistency(k)and flow index(n)were similar between samples and indicate that the samples are viscous due to the considerable value of k.A sensory analysis with a panel of consumers showed that the proposed formulations had a similar organoleptic profile compared to the benchmark sample.However,the tests showed that formulation developed with fibres had a slightly lower overall liking score.Ultrasound seems to be an effective strategy for developing plant-based nanoemulsions,foreseeing their use in the production of mayonnaise.展开更多
Developing high-quality egg products is of great significance for food industry.Lactic acid bacteria(LAB)fermentation is a simple and sustainable method to improve the function and nutrition of food ingredients.In thi...Developing high-quality egg products is of great significance for food industry.Lactic acid bacteria(LAB)fermentation is a simple and sustainable method to improve the function and nutrition of food ingredients.In this research,the effect of fermentation by five LAB(Lactobacillus plantarum,Lactobacillus reuteri,Lactobacillus casei,Lactobacillus acidophilus,and Lactobacillus bulgaricus)on the physicochemical properties and flavor of egg yolk(EY)was investigated.In addition,mayonnaise was prepared using fermented EY.It was found that the pH of EY decreased significantly after the fermentation treatment,while the changes in solubility,particle size,zeta potential,and surface hydrophobicity indicated the structural changes in EY lipoproteins.Headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis showed significant differences in the volatiles after fermentation by different LAB.Fermentation reduced the content of oxime-,methoxyphenyl-l/naphthalene in EY and produced flavor substances such as hexanal,nonanal,and 1-octen-3ol.Heat stabilization of mayonnaise prepared using fermented EY increased from 89.8%to 92.8%.Mayonnaise made from fermented EY exhibited enhanced rheology and sensory acceptability,highlighting that fermentation could be used as an alternative to increase EY’s commercial value.This study offers a low-energy,eco-friendly method for enhancing the quality of EY products in the food industry.展开更多
A peanut skin extract(PSE)was tested as a natural preservative for soybean oil mayonnaise during 6 months.Two treatments containing PSE at two different concentrations(1 and 2 mg PSE/g mayonnaise)were compared to two ...A peanut skin extract(PSE)was tested as a natural preservative for soybean oil mayonnaise during 6 months.Two treatments containing PSE at two different concentrations(1 and 2 mg PSE/g mayonnaise)were compared to two control treatments,one consisting of mayonnaise without any added antioxidant(CON1),and the other(CON2)containing a mixture of two common synthetic additives[butylated hydroxytoluene(BHT)+ethylene diamine tetraacetic acid(EDTA)].As compared to the control treatments,the addition of PSE increased the overall color intensity but did not affect other sensory and physico-chemical properties tested(pH,a_(w),adhe-siveness,firmness,spreadability,viscosity and droplet size parameters).Data from a storage test(6 month,25℃)showed lower rates of increase in primary oxidation indicators(peroxide,conjugated dienes and conjugated trienes)in the PSE treatments compared to the control treatments.Also,at the final storage time,the PSE treatments showed significantly lower values of secondary oxidation products(volatile an non-volatile carbonyl compounds)than the CON1 treatment.Taken together,findings regarding oxidative parameters indicate that the PSE may confer similar or greater stability to that achieved by the BHT+EDTA combination.Overall,the results suggest that the PSE could be suitable for obtaining a soybean oil mayonnaise with acceptable sensory properties and satisfactory shelf-life.展开更多
With the accelerated pace of life,frozen bakery products and ready-to-eat hot food are gradually emerging.Mayonnaise,a commonly used flavor sauce,is also applied to these products.However,with the large amount of oil ...With the accelerated pace of life,frozen bakery products and ready-to-eat hot food are gradually emerging.Mayonnaise,a commonly used flavor sauce,is also applied to these products.However,with the large amount of oil and fat precipitation of mayonnaise in the reheating process of the product,which affects its application in the food industry,the thermal stability of mayonnaise has been gradually paid attention to.In this study,the thermal stability of mayonnaise was effectively improved by the combined enzymatic hydrolysis of liquid egg yolk(LEY)with phospholipase A2(PLA_(2))and flavor protease.It was found that the moderate addition of flavor protease could effectively reduce the surface hydrophobicity and interfacial tension of egg yolk protein and improve its emulsification stability.Moreover,the hydrolysis reduced the molecular weight of yolk protein,thus reducing the thermal aggregation effect of yolk protein due to heating,which in turn reduced the loss of protein at the O/W interface and improved the thermal stability of mayonnaise.展开更多
Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake...Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake, excluding sup-plemental intake, of the vast majority of adults is below the current recommended level. By consuming vitamin E-enriched food, it is possible to take in adequate amounts of vitamin E. Vitamin E intake from enriched foods might prevent certain diseases without the need to ingest specific vitamin E supplements. The vitamin E that is present in enriched foods has to exhibit maximal bioavailability to ensure a sufficient intake of vitamin E from one portion of fortified food. The aim of the present study was to develop an enriched food that has highly bioavailable vitamin E. Furthermore, we wanted to examine whether vitamin E bioavailability can be affected by the technological properties of fortified food. Methods: Volunteers were given test foods (cream cheese and mayonnaise) that had been fortified with 60 mg of RRR-α-tocopherol. The test foods were technologically modified and the bioavailability of RRR-α-tocopherol was determined via a short-term kinetic measurement, which was 24 h long, and a long-term kinetic measurement, which was 28 d long. The test foods were characterized with respect to matrix properties. Results: In comparison to the mayonnaise group the serum α-tocopherol area under the curve (AUC) was significantly higher in the cream cheese group, as shown in the short-term kinetic (p = 0.010) and long-term kinetic (p = 0.017) studies. Conclusions: In conclusion, RRR-α-tocopherol was more bioavailable in cream cheese than in mayonnaise in both short-term and long-term periods. Hence, food matrices affect bioavailability of RRR-α-tocopherol. Fortified foods with proven high α-tocopherol bioavailabilities could be merchandised as functional foods with diseases prevention properties.展开更多
Egg allergens are a global issue that limits dietary options for affected individuals,with ovomucoid being a major problem due to its heat and protease stability.The development of ovomucoid-null(ON)eggs aims to addre...Egg allergens are a global issue that limits dietary options for affected individuals,with ovomucoid being a major problem due to its heat and protease stability.The development of ovomucoid-null(ON)eggs aims to address egg allergies by using genome-editing technology to remove the allergenic ovomucoid protein from chickens.This study investigates the differences between ON and control(Ct)eggs in terms of protein profile and functional properties,including gelling,foaming,and emulsifying.Label-free proteomic analysis reveals that ON eggs tend to have more ovalbumin,ovotransferrin,lysozyme,and ovoglobulin than Ct eggs.In particular,the ovoinhibitor amount is significantly less in ON egg whites compared with that in Ct egg whites.Furthermore,ON egg whites exhibit greater firmness in heat-induced gels than Ct egg whites,likely due to an increase in the major protein.Their foaming capacities were almost equal,but the ON egg whites showed higher foam stability than the Ct egg whites.In addition,the viscosity of whole-egg mayonnaise made with ON eggs was slightly higher than that with Ct eggs.ON egg whites possess sufficient processing properties,including gelling,foaming,and emulsifying.In addition,limited changes in the protein composition are observed.Therefore,ON eggs can be processed in the same way as Ct eggs.This study provides a potential allergen-reduced egg alternative that maintains essential functional properties,offering a safer option for individuals with egg allergies and demonstrating new insights for genome editing in food.展开更多
文摘The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available product.Processing of beetroot had an impact on the structural integrity of the antioxidants present.Microwaving(960 W for 7 min)was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting(180◦C for 90 min)and boiling(100◦C for 30 min).The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric(TBA)assay.The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks(4◦C).Although no significant differences(P>0.05)were detected between the mayonnaise samples containing beetroot and the commercial control,the latter was less susceptible to oxidation during storage.The turbiscan stability index(TSI)revealed that the commercial mayonnaise was less prone to destabilization phenomena.All the textural parameters increased with the incorporation of beetroot.The sensory evaluation revealed that,with the exception of graininess and uniformity,most of the sensory attributes are preserved if not improved with the addition of beetroot.
文摘Chemical compositionof the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL-Hasa region–Saudi Arabia was investigated. The extracted oil from residual pits was analyzed for its physico-chemical properties, (refractive index, colour, acid value, peroxide value, iodine number, saponification number and unsaponifiable matter), total phenols, tocopherol content, fatty acid composition, hydrocarbons, and sterol compounds by gas liquid chromatography, and oxidative stability by Rancimat method at 100℃ ± 2℃. Mineral content of date pits was analyzed by atomic absorption spectrophotometry. Date pit oil was used to replace conventional oil in producing mayonnaise, and sensory qualities were evaluated in comparison with commercial mayonnaise prepared from corn oil. The data demonstrated that mayonnaise containing date pit oil was superior in sensory characteristics as compared with control manufactured from corn oil. Results showed that the date pit oil could be used as nontraditional oil in some food processing such as mayonnaise products.
文摘Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximately over 66% of the variations in sensory attributes were explained by the first six principal components. This study shows good potential for chia mucilage and gum Arabic to be used as fat and egg mimetics and stabilizers, respectively, in mayonnaise with functional properties.
文摘Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content （79.90% and 80.72%）, showed high emulsion activity （97.46% and 99.62%） and emulsion stability （97.10% and 99.48%）, and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity （5,920 cPs and 5,845 cPs）, high emulsion stability （90.5% and 91.73%） and small fat globule size （±2.5 lam and ± 2.25 lam）, respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test.
基金supported by the project cLabel+(POCI-01-0247-FEDER-046080)cofinanced by Compete 2020,Lisbon 2020,Portugal 2020 and the European Union,through the European Regional Development Fund(ERDF)funding by FCT,through the individual scientific employment program contract(2020.03447.CEECIND).
文摘Recently,nanoemulsions have gained significant attention for their improved stability and their wide range of potential uses in the food industry.This study aimed to create a novel type of mayonnaise with 23.6%(w/w)of oil using ultrasound-assisted emulsification for 6 min to incorporate lupin protein(3.4%,w/w)in the nano-emulsion stabilized by a combination of citrus fibre(2.5%,w/w)and psyllium(0.3%,w/w)or modified starch(3.0%,w/w).Nanoemulsions were produced using a cold-water bath and characterised by their stability and structural properties and used for the production of the mayonnaise.Results showed that the use of lupin protein led to stable nanoemulsions for 50 days stored at 4℃.The smallest mean droplet size for lupin protein was 505.5±43.5 nm and a polydispersity value 0.434±0.045.Then,the selected nanomulsion was used to produce mayonnaise at room temperature.Mayonnaise were characterised in terms of its rheological and morphological properties,and through sensorial evaluation.The texture of the plant-based formulations was very close to one commercial mayonnaise,with similar resistance to deformation.The consistency(k)and flow index(n)were similar between samples and indicate that the samples are viscous due to the considerable value of k.A sensory analysis with a panel of consumers showed that the proposed formulations had a similar organoleptic profile compared to the benchmark sample.However,the tests showed that formulation developed with fibres had a slightly lower overall liking score.Ultrasound seems to be an effective strategy for developing plant-based nanoemulsions,foreseeing their use in the production of mayonnaise.
基金supported by National Key R&D Program of China(2023YFF1103900)National Natural Science Foundation of China(32401986)Double Thousand Plan of Jiangxi Province,China.
文摘Developing high-quality egg products is of great significance for food industry.Lactic acid bacteria(LAB)fermentation is a simple and sustainable method to improve the function and nutrition of food ingredients.In this research,the effect of fermentation by five LAB(Lactobacillus plantarum,Lactobacillus reuteri,Lactobacillus casei,Lactobacillus acidophilus,and Lactobacillus bulgaricus)on the physicochemical properties and flavor of egg yolk(EY)was investigated.In addition,mayonnaise was prepared using fermented EY.It was found that the pH of EY decreased significantly after the fermentation treatment,while the changes in solubility,particle size,zeta potential,and surface hydrophobicity indicated the structural changes in EY lipoproteins.Headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis showed significant differences in the volatiles after fermentation by different LAB.Fermentation reduced the content of oxime-,methoxyphenyl-l/naphthalene in EY and produced flavor substances such as hexanal,nonanal,and 1-octen-3ol.Heat stabilization of mayonnaise prepared using fermented EY increased from 89.8%to 92.8%.Mayonnaise made from fermented EY exhibited enhanced rheology and sensory acceptability,highlighting that fermentation could be used as an alternative to increase EY’s commercial value.This study offers a low-energy,eco-friendly method for enhancing the quality of EY products in the food industry.
基金financed with grants from Consejo Nacional de Investigaciones Científicas y Tecnicas(CONICET-Argentina)Agencia Nacional de Promocion Científica y Tecnologica(ANPCyT-Argentina)and Secretaría de Ciencia y Tecnología de la Universidad Nacional de Cordoba(SECyT-UNC).
文摘A peanut skin extract(PSE)was tested as a natural preservative for soybean oil mayonnaise during 6 months.Two treatments containing PSE at two different concentrations(1 and 2 mg PSE/g mayonnaise)were compared to two control treatments,one consisting of mayonnaise without any added antioxidant(CON1),and the other(CON2)containing a mixture of two common synthetic additives[butylated hydroxytoluene(BHT)+ethylene diamine tetraacetic acid(EDTA)].As compared to the control treatments,the addition of PSE increased the overall color intensity but did not affect other sensory and physico-chemical properties tested(pH,a_(w),adhe-siveness,firmness,spreadability,viscosity and droplet size parameters).Data from a storage test(6 month,25℃)showed lower rates of increase in primary oxidation indicators(peroxide,conjugated dienes and conjugated trienes)in the PSE treatments compared to the control treatments.Also,at the final storage time,the PSE treatments showed significantly lower values of secondary oxidation products(volatile an non-volatile carbonyl compounds)than the CON1 treatment.Taken together,findings regarding oxidative parameters indicate that the PSE may confer similar or greater stability to that achieved by the BHT+EDTA combination.Overall,the results suggest that the PSE could be suitable for obtaining a soybean oil mayonnaise with acceptable sensory properties and satisfactory shelf-life.
基金financial support from the National Natural Science Foundation of China.(32001725).
文摘With the accelerated pace of life,frozen bakery products and ready-to-eat hot food are gradually emerging.Mayonnaise,a commonly used flavor sauce,is also applied to these products.However,with the large amount of oil and fat precipitation of mayonnaise in the reheating process of the product,which affects its application in the food industry,the thermal stability of mayonnaise has been gradually paid attention to.In this study,the thermal stability of mayonnaise was effectively improved by the combined enzymatic hydrolysis of liquid egg yolk(LEY)with phospholipase A2(PLA_(2))and flavor protease.It was found that the moderate addition of flavor protease could effectively reduce the surface hydrophobicity and interfacial tension of egg yolk protein and improve its emulsification stability.Moreover,the hydrolysis reduced the molecular weight of yolk protein,thus reducing the thermal aggregation effect of yolk protein due to heating,which in turn reduced the loss of protein at the O/W interface and improved the thermal stability of mayonnaise.
文摘Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake, excluding sup-plemental intake, of the vast majority of adults is below the current recommended level. By consuming vitamin E-enriched food, it is possible to take in adequate amounts of vitamin E. Vitamin E intake from enriched foods might prevent certain diseases without the need to ingest specific vitamin E supplements. The vitamin E that is present in enriched foods has to exhibit maximal bioavailability to ensure a sufficient intake of vitamin E from one portion of fortified food. The aim of the present study was to develop an enriched food that has highly bioavailable vitamin E. Furthermore, we wanted to examine whether vitamin E bioavailability can be affected by the technological properties of fortified food. Methods: Volunteers were given test foods (cream cheese and mayonnaise) that had been fortified with 60 mg of RRR-α-tocopherol. The test foods were technologically modified and the bioavailability of RRR-α-tocopherol was determined via a short-term kinetic measurement, which was 24 h long, and a long-term kinetic measurement, which was 28 d long. The test foods were characterized with respect to matrix properties. Results: In comparison to the mayonnaise group the serum α-tocopherol area under the curve (AUC) was significantly higher in the cream cheese group, as shown in the short-term kinetic (p = 0.010) and long-term kinetic (p = 0.017) studies. Conclusions: In conclusion, RRR-α-tocopherol was more bioavailable in cream cheese than in mayonnaise in both short-term and long-term periods. Hence, food matrices affect bioavailability of RRR-α-tocopherol. Fortified foods with proven high α-tocopherol bioavailabilities could be merchandised as functional foods with diseases prevention properties.
文摘Egg allergens are a global issue that limits dietary options for affected individuals,with ovomucoid being a major problem due to its heat and protease stability.The development of ovomucoid-null(ON)eggs aims to address egg allergies by using genome-editing technology to remove the allergenic ovomucoid protein from chickens.This study investigates the differences between ON and control(Ct)eggs in terms of protein profile and functional properties,including gelling,foaming,and emulsifying.Label-free proteomic analysis reveals that ON eggs tend to have more ovalbumin,ovotransferrin,lysozyme,and ovoglobulin than Ct eggs.In particular,the ovoinhibitor amount is significantly less in ON egg whites compared with that in Ct egg whites.Furthermore,ON egg whites exhibit greater firmness in heat-induced gels than Ct egg whites,likely due to an increase in the major protein.Their foaming capacities were almost equal,but the ON egg whites showed higher foam stability than the Ct egg whites.In addition,the viscosity of whole-egg mayonnaise made with ON eggs was slightly higher than that with Ct eggs.ON egg whites possess sufficient processing properties,including gelling,foaming,and emulsifying.In addition,limited changes in the protein composition are observed.Therefore,ON eggs can be processed in the same way as Ct eggs.This study provides a potential allergen-reduced egg alternative that maintains essential functional properties,offering a safer option for individuals with egg allergies and demonstrating new insights for genome editing in food.
