FOOD CHEMISTRY
·
2022
·
IF 9.231
Xuelian Jing,Yongjian Cai,Tongxun Liu,Bifen Chen,Qiangzhong Zhao,Xinlun Deng,Mouming Zhao
A kind of yolk-free mayonnaise (YFM) with preferable quality was prepared by insoluble soy peptide aggregates (ISPA) in present work. The basic properties, rheology, texture, sensory quality, and stability for YFM with different concentration of ISPA were explored. As ISPA concentration increased from 1.50 wt% to 3.00 wt%, the droplet size of YFM decreased by 5.35 μm, while the storage and loss modulus increased 2.02 and 1.99 times, moreover, the thixotropic recovery percentage, hardness and gumminess of YFM increased to 95.84 %, 13.29 g and 10.05, respectively. Meanwhile, the ISPA concentration had positive effect on the oxidation stability and thermal stability for YFM. Noticeably, YFM with 2.75 wt% ISPA had good textural properties and sensory quality, which were close to those of commercial mayonnaise. In conclusion, YFM prepared by ISPA had low cholesterol level, which provided a new strategy for solving the health problems of traditional mayonnaise.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 58
·期 3
·1037-1048
·
IF 3.612
Yefan Shi,Junhua Li,Luping Gu,Yujie Su,Wangying Chen,Ming Zhang,Cuihua Chang,Yanjun Yang
Summary Overconsumption of fat-rich foods has led to a significant increase in the incidence of chronic diseases in humans. With the increased pursuit of a healthy lifestyle, low-fat products are gradually developing. In this study, egg white protein microparticle (EWPM) was used as a fat mimetic in low-fat mayonnaise, as well as xanthan gum (XG) and gum arabic (GA) were used as texture and rheology modifiers. The results showed that XG and GA had a synergistic effect on modifying viscosity and recovery of EWPM-structured low-fat mayonnaise. The addition of XG could effectively increase the viscosity of low-fat system, due to the electrostatic binding with EWPM and the intermolecular entanglement. The incorporation of XG with GA could effectively intervene intermolecular interactions to improve recovery, verified by the decreased particle size and weakened electrostatic binding. The results would provide practical guidance for the development of high-protein and low-fat nutritious mayonnaise.
研究领域:
食品科学
·
营养学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2016
·
IF 3.199
Jiahui Gu,Zhong Xin,Xin Meng,Shuzhen Sun,Qingan Qiao,Hongbo Deng
In this study, the zein extracted from distillers dried grains with solubles (DDGS) is utilized to produce a fat analogue, by employing a simple ”reduced-pressure distillation microparticulation“ method. The optimal conditions for preparing the fat analogue are as follows: a zein concentration of 3 w/v% (based on 60 v/v% ethanol water), an agitator speed of 200 rpm, a xanthan gum amount of 20 wt% (based on zein mass) and a heating temperature of 50 °C. The zein-based fat analogue obtained has a volume-weighted mean diameter (D[4, 3]) of about 16 μm, which is then applied in the formulation of mayonnaise , at fat substitution ratios of 0% (full-fat), 20%, 40%, 60%, 80% and 100%, respectively. Based on the appearance, stability, total calorific value, as well as rheological, microstructure and sensory analyses, it may be concluded that the fat substitution ratio of no more than 40% is acceptable. This paper illustrates another high-value added use of zein.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Zhongyu Yang,Keying Song,Gaoshang Wang,Zhili Wan,Jian Guo,Linhe Wu,Yi Li,Xiaoquan Yang
Emulsion gels, which combine the advantages of both emulsions and hydrogels, have gained widespread application, particularly as fat replacers and delivery carriers. This study proposed a feasible method for obtaining highly stable emulsion gels via one-step ball milling. Utilizing different gelation mechanisms, highly hydrated soybean protein isolate (SPI) hydrogels were fabricated. The high shear and grinding of SPI hydrogels via ball milling facilitated the one-step continuous preparation of emulsion gels, utilizing the depletion attraction provided by konjac glucomannan (KGM). The effect of depletion attraction successfully reduced the particle size of the emulsion gels and enhanced their stability. By utilizing both small-amplitude oscillatory shear (SAOS) and large-amplitude oscillatory shear (LAOS) rheology, we effectively captured the deformation resistance of emulsion gels and revealed subtle differences in their structure. The low-fat mayonnaise fabricated using SPI/KGM emulsion gels exhibited a similar appearance and friction coefficient to commercial mayonnaise. This study offered a novel approach and platform for the preparation of low-fat emulsion gels, providing new avenues for the development of low-fat foods.
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 14
·期 1
·36
·
IF 4.7
Anqi Bi,Beiwei Zhu,Ning Cong,Ming Du,Chao Wu,Ling Zhang,Yan Guo,Tingting Cheng,Pei Yu,Xianbing Xu
High dietary fat food such as mayonnaise (70–80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required. However, the development of low-fat mayonnaise is still a big challenge since reducing oil content will increase the fluidity, induce phase separation and decrease the stability of mayonnaise. Herein, we provide a novel strategy for developing yolk–casein-based low-fat mayonnaise (30% oil content) with a similar texture to commercial high-fat mayonnaise through post-acidification. Unexpectedly, compared with pre-acid-treated low-fat mayonnaise, the G′ and viscosity of the post-acid-treated low-fat mayonnaise were significantly improved by 77.80% and 90.18%, respectively. The semisolid properties required for low-fat mayonnaise were realized by forming a dense yolk–casein self-assembly network structure. This study provides a novel perspective for constructing edible soft-solid products with low fat intake.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Songmei Kong,Xuxi Ma,Shiyu Zhen,Yantao Liu,Fusheng Sun,Nan Yang
Chitosan microgels ( h -CSMs) were prepared by cross-linking hydrophobically modified chitosan with sodium phytate (SP). Emulsions stabilized by h -CSMs with different inter-phase fraction, microgel concentration and cross-linking density were studied of their microstructural and rheological properties. In particular, the large amplitude oscillatory shear (LAOS) of the high internal phase emulsions (HIPEs) stabilized by h -CSMs were systematically analyzed using the Fourier transform with Chebyshev polynomials (FTC) and sequence of physical processes (SPP) methods to explore their nonlinear rheological properties. It was found that the HIPEs showed Type III LOAS response with weak strain overshoot depending on the emulsion parameters and microgel characteristics. The FTC method enabled the extraction of nonlinearity measures at limiting conditions ( γ → 0, γ → γ max ) showing intracycle strain-hardening and intracycle shear thinning of the HIPEs under LOAS. By providing a detailed process of the emulsion microstructure transformation in each oscillation cycle, the SPP analysis showed that the HIPEs underwent a 3-step gradual sequence of physical processes, and magnified the influence of microgel characteristics on the rheology of the HIPEs. Comparing with commercially available traditional and low-fat mayonnaise samples, the h- CSM stabilized HIPEs exhibited higher flow compliance but stronger thixotropic recovery ability.
研究领域:
食品科学
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材料科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Jiaqi Su,Qianhan Ma,Yongjian Cai,Hao Li,Fang Yuan,Fazheng Ren,Pengjie Wang,Paul Van der Meeren
Plant-based diets are currently gaining more popularity among healthily- and environmentally-conscious consumers. Herein, we reported a facile and mild method to fabricate high internal phase emulsions (HIPEs) using plant-based ingredients that feature the physical and sensory of traditional egg-based mayonnaise through interfacial engineering . Protein-polysaccharide-surfactant ternary composite particles with appropriate dimension and moderate wettability were constructed by regulating the ratios among zein, corn fiber gum (CFG) and lecithin (Lc). The resultant Zein-CFG-Lc particles (ZCLPs) could function as not only particulate emulsifiers, sterically hindering the close approach of droplets, but also surfactants that decreased the interfacial tension through molecular rearrangement at the oil-water interface. HIPEs with a droplet size less than 3.0 μm (the threshold value of granular sensation by oral cavity) were successfully fabricated under a minimum ZCLPs concentration of 1.2%. The specific interfacial architecture was observed with the combination of zein particles, a CFG network and Lc-based membrane, which jointly contributed to conserve a high concentration of oil phase. HIPEs were determined with a lower tribological property compared to egg-based mayonnaise , endowing them with more creaminess and smoothness sensory attributes. In addition, HIPEs exhibited an extremely higher physical and thermal stability than the mayonnaise. In vitro digestion fate indicated that the digestible fat in HIPEs could arrive at a minimal value of one-twelfth of that in the mayonnaise as ZCLPs could effectively inhibit the lipid digestion of HIPEs in the small intestine, making it a low-calorie formulation. This study opens a promising pathway for producing edible HIPEs as replacers for egg-based mayonnaise appealing to calorie-sensitive consumers and plant-based diet lovers.
研究领域:
食品科学
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界面化学
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DOI
高影响因子
Discover Food
·
2025
·Vol. 5
·期 1
·1-15
·
IF 3.7
Tian Zhen,Jin Huaizhou,Shang Xiaoxiao,Ma Qifei,Wang Weihong,Jin Shangzhong
The long-term stability of Pickering emulsions is crucial for their application in food systems. This study aimed to evaluate the stability degradation of oil-in-water (O/W) Pickering emulsions stabilized by whey protein isolate (WPI) and chitosan (CS), and to assess their applicability in reduced-fat mayonnaise formulations. Optical tweezers were employed to quantify the interaction forces between emulsion droplets during storage, in combination with microstructural observation and ζ-potential analysis. It was found that the O/W emulsion prepared with a 50% aqueous phase volume fraction maintained a stable droplet size over the storage period without significant changes. The ζ-potential decreased from 79.16 mV to 53.62 mV, while the maximum droplet contact force gradually decreased from 69 pN to 37 pN by day 45. By day 60, droplet coalescence was observed. Compared with traditional rice bran oil mayonnaise, the mayonnaise formulated using this Pickering emulsion exhibited superior mechanical stability and resistance to destabilization. In particular, the formulation with a Pickering emulsion-to-egg yolk volume ratio of 4:1 showed the best mechanical performance, with the droplet contact force gradually decreasing from 68 pN on day 0 to 62 pN on day 20. This study provides a rapid method for evaluating the stability of food systems, offering potential applications in the food industry.
研究领域:
食品科学
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胶体科学
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生物物理学
·
食品工程
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Liangman Shi,Lunhui Zhu,Jialing Cao,Zhongyuan Zhang,Zhuqing Dai,Dajing Li,Lianfu Zhang,Cheng Yang
A novel mayonnaise product rich in cis ( Z )-lutein was developed by natural garlic oil and heat treatment. The formula of the mayonnaise was as follows: 68 % soybean oil, 7 % garlic oil, 14 % egg yolk, 6 % white vinegar, 3 % white sugar, and 2 % edible salt. After heated at 50 °C for 1 h, the ratio of Z- lutein in the mayonnaise significantly increased from 11.59 % to 40.47 %. The final products showed higher textural stability and relatively good sensory acceptance comparing with three commercial mayonnaises. The partition factor value of the ordinary mayonnaise was 46.50 %, while that of mayonnaise rich in Z -lutein reached 60.27 %. The bioaccessiblity of lutein in mayonnaise rich in Z -lutein was 31.72 % by simulated in vitro digestion and was twice of that in ordinary mayonnaise (14.68 %). We conclude, for the first time, garlic oil and thermal treatment improve the production of Z -lutein in the real food emulsion system.
研究领域:
食品科学
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营养学
·
食品技术
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2025
·
IF 3.1
Tian Zhen,Jin Huaizhou,Shang Xiaoxiao,Ma Qifei,Wang Weihong,Jin Shangzhong
Natural biopolymer-stabilized Pickering emulsions are being explored as alternatives to surfactant-stabilized emulsions in food applications. This work explores the long-term stability degradation of oil-in-water (O/W) Pickering emulsions stabilized by whey protein isolate (WPI) and chitosan (CS), using optical tweezers to evaluate their potential for reduced-fat mayonnaise. The study found that for O/W emulsions prepared with a 50% water phase volume fraction, the maximum contact force of the droplets decreased from 69 to 37 pN, while the depletion force (DF) increased from 2.23 to 5.94 pN by Day 45. On Day 60, contact coalescence was observed. The application of this emulsion in mayonnaise preparation revealed that its mechanical stability and resistance to destabilization were superior to those of traditional mayonnaise. This study provides experimental references for a deeper understanding of emulsion stability mechanisms.
研究领域:
食品科学
·
胶体科学
·
生物聚合物稳定
·
软物质物理
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）