Stabilization of Fish Oil‐Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule‐Enriched Mayonnaise
Sign Up to like & getrecommendations! Published in 2019 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201800396
Abstract: This study investigates the stabilization of fish oil‐loaded electrosprayed capsules with different natural antioxidants: i) an ethanol extract from the brown alga Fucus vesiculosus; or ii) a combination of δ‐tocopherol and rosemary extract. The seaweed… read more here.
Keywords: fish oil; oil; oil loaded; natural antioxidants ... See more keywords
Effect of monoglyceride content on emulsion stability and rheology of mayonnaise
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3506-2
Abstract: The aim of the study was to determine the effects of monoglyceride content on emulsion stability and rheology of mayonnaise. For this purpose, mono (MG) and diglycerides (DG) were produced by transesterification of refined olive… read more here.
Keywords: rheology; monoglyceride content; mayonnaise; stability ... See more keywords
Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03876-6
Abstract: Lipid oxidation is a primary cause of quality deterioration in mayonnaise that leads to a decrease in the nutritional and sensorial value. The evolution of volatile oxidation compounds in sunflower oil mayonnaise stored at varying… read more here.
Keywords: sunflower oil; storage; oxidation; lipid oxidation ... See more keywords
Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04211-9
Abstract: Effect of faba bean enzymatic protein extraction process parameters were investigated at different ultrasound powers (200, 300 and 400 W), sonication times (15, 25 and 35 min), enzyme dosages (0.15, 0.3 and 0.45%) and enzyme treatment times… read more here.
Keywords: protein; bean protein; faba bean; reduced fat ... See more keywords
A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129418
Abstract: Yolk-based mayonnaise is widely used to enhance the flavor of daily food. In view of health concerns on dietary cholesterol, novel mayonnaises (NMs) were made from Pickering emulsions stabilized by apple pomace particles using micro-jet… read more here.
Keywords: apple pomace; cholesterol; mayonnaise; made pickering ... See more keywords
Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131866
Abstract: Particle stabilized O/W Pickering emulsion has great potential for making egg-free mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking method and applied in mayonnaise-like Pickering emulsion. The effects of acetic… read more here.
Keywords: pickering emulsion; mayonnaise like; like pickering; mayonnaise ... See more keywords
Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.06.008
Abstract: Abstract Egg yolk plays a crucial role in mayonnaise making. As an emulsifier, egg yolk controls the texture and stability of mayonnaise. Freezing extends the shelf-life of the yolks, however it causes gelation which negatively… read more here.
Keywords: egg yolk; hydrolyzed egg; yolk; mayonnaise ... See more keywords
Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111632
Abstract: Abstract The present research explored the potential of probe ultrasound homogenizer and hydrocolloids in formulating and stabilizing mayonnaise. The effect of ultrasonic (US) treatment (12 min at 20%, 30%, 40% amplitude) and stabilizers xanthan gum (XG;… read more here.
Keywords: ultrasonication mayonnaise; guar; mayonnaise formulated; formulated xanthan ... See more keywords
Cheese powders as emulsifier in mayonnaise
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DOI: 10.1016/j.lwt.2021.112188
Abstract: Abstract Egg is well known to have great emulsifying properties in emulsion systems such as mayonnaise. However, egg yolk is a food allergen leading to the need for alternatives. The emulsification properties of cheese powder… read more here.
Keywords: cheese powder; egg yolk; cheese powders; mayonnaise ... See more keywords
Obtaining antioxidant extracts from tangerine (C. reticulata var. Arrayana) peels by modified supercritical CO2 and their use as protective agent against the lipid oxidation of a mayonnaise
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Supercritical Fluids"
DOI: 10.1016/j.supflu.2020.104957
Abstract: Abstract By supercritical fluid extraction (SFE) it was possible to obtain an antioxidant extract from tangerine peels (TPs) which was then tested on a mayonnaise. The TPs were submitted to SFE using CO2-EtOH as solvent.… read more here.
Keywords: extracts tangerine; obtaining antioxidant; lipid oxidation; mayonnaise ... See more keywords
Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts
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DOI: 10.1021/acsomega.2c02149
Abstract: The yolk-free mayonnaise was formed by Pickering emulsions stabilized by free and encapsulated olive pomace extracts (OPEs) in rocket seed [rocket seed gum nanoparticle (RSGNP)] and chia seed gum nanoparticles at different nanoparticle concentrations. The… read more here.
Keywords: yolk free; mayonnaise; gum nanoparticles; nanoparticle ... See more keywords