Edible mayonnaise-like emulsion stabilized by rice bran protein fibril aggregation: effect of fibril aggregate structure

This study investigated the impact of rice bran protein (RBP) fibril polymers (PFs) on the properties of mayonnaise-like emulsions. Using RBP with different structures during PFs formation, plant-based emulsions were prepared and evaluated for interfacial protein adsorption (AP%), water-holding capacity (WHC), rheological and textural properties, color, sensory quality, and storage stability. PFs–based emulsions had 11.29% and 16.8% higher AP% values and 43.73% and 107.64% higher WHC values than those of RBP emulsions and homemade mayonnaise, respectively. Texture analysis showed significant improvements in hardness, viscosity, cohesiveness, and springiness. After 30 days, peroxide values in PFs-emulsions were 25.13% lower than those in RBP emulsions and 33.57% lower than homemade mayonnaise; malondialdehyde content was 15.57% and 21.25% lower, respectively. The total viable count of PF aggregate emulsions was 21.51% lower than that of RBP emulsions. These findings highlight the enhanced stability of PFs–based mayonnaise-like emulsions.