تولید سس مایونز با چربی کاهش‌یافته با استفاده از نانوامولسیون پایدارشده با پیکرینگ‌های کمپلکس کازئین و صمغ قدومه شیرازی

نوع مقاله : مقاله پژوهشی

نویسندگان

• آتنا مدیری دوم ¹
• اکرم آریان فر ¹
• سارا ناجی طبسی ²
• وحید حکیم زاده ¹

¹ گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران

² گروه نانوفناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

https://doi.org/10.22067/ifstrj.2023.80077.1227

چکیده

سس مایونز، امولسیون روغن در آب است و با توجه به دارا بودن مقادیر بالای چربی موجب بروز بیماری‌های قلبی- عروقی در مصرف‌کنندگان می‌گردد. باتوجه به تمایل زیاد به مصرف محصولات کم‌چرب و همچنین استفاده گسترده از این محصول، تولید سس مایونز کم‌چرب حائز اهمیت است. هدف از انجام این پژوهش تولید سس مایونز با چربی کاهش‌یافته با استفاده از نانوامولسیون پایدارشده با پیکرینگ‌های کمپلکس کازئین و صمغ قدومه‌شیرازی است. سس مایونز با روغن کاهش‌یافته 30، 40 و 50 درصد روغن با جایگزینی امولسیون پیکرینگ به‌ترتیب در سطح 42، 32 و 22 درصد تولید و با نمونه شاهد مقایسه شد. پایداری سانتریفیوژی و زمانی، ویژگی‌های بافتی، خصوصیات رنگی، مورفولوژی، خصوصیات ارگونولپتیکی نمونه‌های سس مورد ارزیابی قرار گرفت. نتایج نشان داد با افزایش درصد جایگزینی نانوامولسیون حاوی ذرات پیکرینگ و کاهش درصد چربی، میزان پایداری امولسیون سس کاهش یافت. اگرچه در سطح جایگزینی 30 درصد نانوامولسیون این کاهش پایداری معنادار نبود (P<0.05). در آزمون پایداری زمانی سس مایونز کم‌چرب با افزایش درصد جایگزینی نانو امولسیون، پس از 90 روز تفاوت معنی‌داری بین نمونه شاهد و سس مایونز با روغن کاهش‌یافته 30 و 40 درصد تفاوت معنی‌داری مشاهده نشد. با جایگزینی نانوامولسیون و کاهش میزان چربی در ساختار سس میزان سفتی بافت کاهش و فنریت افزایش یافت. آزمون حسی نمونه‌ها نشان داد، نمونه شاهد بیشترین پذیرش کلی را داراست ولی تفاوت معنی‌داری بین نمونه‌های سس مایونز با چربی کاهش‌یافته با شاهد وجود نداشت.

کلیدواژه‌ها

• پیکرینگ
• سس مایونز
• کازئین
• قدومه شیرازی
• نانوامولسیون

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum

نویسندگان [English]

• Atena Modiri Dovom ¹
• Akram Arianfar ¹
• Sara Naji-Tabasi ²
• Vahid Hakimzadeh ¹

¹ Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

² Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST) PO Box, 91895-157.356, Mashhad, Iran

چکیده [English]

Introduction
Mayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans. Dietary mayonnaise, is semi-solid or liquid product prepared from emulsification fat substitutes and vegetable oils with vinegar and other additives with less energy and fat. Fat has more calories (9 kcal/g) compared to protein and carbohydrates (4 kcal/g). Mayonnaise is an oil-in-water emulsion and due to having high amounts of fat it causes cardiovascular diseases. Gums are part of construction formula in low fat products to create texture. Due to the great desire to consume low-fat products and also the wide use of this sauce, production of low-fat mayonnaise is important. The purpose of this research was to develop reduced fat mayonnaise using stabilized nano emulsion with casein complex Pickering and Gadomeh Shirazi gum.
 
Materials and Methods
Mayonnaise with reduced oilcontains 30, 40 and 50 percent Pickering emulsion replacement oil respectively at the level of 42, 32 and 22 percent produced and compared with the control sample. Centrifugal and time stability tests, textural features, color characteristics, morphology, organoleptic properties were evaluated.
 
Results and Discussion
The results showed as the replacement percentage increases nano emulsion containing Pickering particles and reducing the percentage of fat in mayonnaise emulsion stability she found her mayonnaise sauce although at a replacement level of 30% nano emulsion, this decrease in stability was not significant (P<0.05). In the time stability test low-fat mayonnaise with an increase in the percentage of nano emulsion replacement, After 90 day’s significant difference between the control sample and mayonnaise no significant difference was observed with oil reduced by 30 and 40%. In the colorimetry test it showed that among the factors L*. a*. b statistically with the sample there was a significant difference (P≤0/05). Brightness In the witness sample, it was 48/85 in connection with RFM50% the least complex of particles Gadomeh Shirazi gum and casein protein and in relation to RFM30% the most complex of particles Gadomeh Shirazi gum and casein were used. Due to the presence of nanoemulsion contains complex particles Gadomeh Shirazi gum particles and protein. The brightness has decreased in general, from the RFM50% sample up to RFM 30% samples simultaneous with increasing amount of nanoemulsion and reduce the amount of fat the brightness is reduced.
 
Conclusion
By replacing the nano emulsion and reducing the amount of fat in the structure of the sauce the amount of tissue stiffness decreased and pheneritis increased. The sensory test of the samples showed, the witness sample has the most general acceptance but there is a significant difference between the samples there was no reduced-fat mayonnaise with the control. Investigating the characteristics of mayonnaise with reduced fat using nanoemulsion stabilized with complex Pickerings casein and Shirazi Gadomeh gum the results showed that with the increase, reduce the amount of oil up to 30%, Sensory and texture characteristics in a meaningful way decreased. But oil reduction up to 50% in the presence of Pickering nanoemulsion preserve textural features and promoted in some cases. All emulsions produced of favorable stability during storage and centrifugation had. Best stability in control and sample RFM-30% was observed. Based on the results, use of nanoemulsion maintains quality characteristics mayonnaise with oil especially reduced in the sample RFM 30%, it was. Also note to the point that Pickering emulsion structure in the digestive system high stability against digestion, is hope Pickering nanoemulsion structure in the production of food products various low-fat items be investigated further.

کلیدواژه‌ها [English]

• Casein
• Gaduma Shirazi
• Mayonnaise sauce
• Nano emulsion
• Pickering

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

مراجع

1. Akbari, E., Ghorbani, M., Sadeghi Mahoonak, A., Alami, M., & Kashaninejad, M. (2016). Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability. Innovative Food Technologies, 3(2), 23-32. (In Persian). https://doi.org/10.22104/jift.2016.283
2. Alipour, A., Kocheki, A., & Varidi, M. (2015). The effect of Alyssum homolocarpum seed gum–whey protein concentrate on stability of oil–in–water emulsion. Journal of Food Science and Technology (Iran), 12(48), 163-174. (In Persian)
3. Ardestani, M., Rajaee, P., & Hashemi Ravan, M. (2018). Investigation on rheological and textural properties of low-fat mayonnaise prepared using mono- and di-glyceride, guar and xanthan gums. Journal of Food Science and Technology(Iran), 15(80), 319-333. (In Persian)
4. Aslanzadeh, M., Mizani, M., Gerami, A., & Alimi, M. (2014). Evaluation of produced dietary fiber from wheat bran as a fat replacer in mayonnaise.
5. Aswathanarayan, J.B., & Vittal, R.R. (2019). Nanoemulsions and their potential applications in food industry. Frontiers in Sustainable Food Systems, 3, 95. https://doi.org/10.3389/fsufs.2019.00095
6. Benbettaïeb, N., Kurek, M., Bornaz, S., & Debeaufort, F. (2014). Barrier, structural and mechanical properties of bovine gelatin–chitosan blend films related to biopolymer interactions. Journal of the Science of Food and Agriculture, 94(12), 2409-2419. https://doi.org/10.1002/jsfa.6570
7. Dadpour, S., & Yazdanpanah, S. (2020). Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract. Journal of Food Science and Technology (Iran), 17(104), 135-147. (In Persian). https://doi.org/10.52547/fsct.17.104.135
8. Haratifar, S., & Guri, A. (2017). Nanocapsule formation by caseins. In Nanoencapsulation technologies for the food and nutraceutical industries (pp. 140-164). Elsevier. https://doi.org/10.1016/B978-0-12-809436-5.00005-7
9. Hedjazi, S., Razavi, S.H., Kordjazi, M., & Khodaiyan, F. (2019). Preparing pickering emulsion of canthaxanthin and stabilization with cellulose nanocrystals. Iranian Journal of Biosystems Engineering, 50(1), 179-190. https://doi.org/10.22059/ijbse.2018.229319.664918
10. Khorrami, M., Hosseini-Parvar, S.H., & Motamedzadegan, A. (2014). The influence of Basil seed gum concentration on the stability, particle size and rheological properties of oil-in-water emulsion stabilized by whey protein isolate. Journal of Food Processing and Preservation, 5(2), 91-114. (In Persian). https://dorl.net/dor/20.1001.1.24233544.1392.5.2.6.6
11. Khoshakhlagh, K., Koocheki, A., Mohebbi, M., & Allafchian, (2017). Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limonene. Journal of Colloid and Interface Science, 490, 562-575. https://doi.org/10.1016/j.jcis.2016.11.067
12. Koocheki, A., Shahidi, F., Mortazavi, S.A., Karimi, M., & Milani, E. (2011). Effect of Qodume Shirazi (Alyssum homolocarpum) seed and xanthan gum on rheological properties of wheat flour dough and quality of bread. Iranian Food Science & Technology Research Journal, 7(1), 9-16. (In Persian). https://doi.org/10.22067/ifstrj.v7i1.9359
13. Linke, C., & Drusch, S. (2018). Pickering emulsions in foods-opportunities and limitations. Critical Reviews in Food Science and Nutrition, 58(12), 1971-1985. https://doi.org/10.1080/10408398.2017.1290578
14. Liu, H., Xu, X., & Guo, S.D. (2007). Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT-Food Science and Technology, 40(6), 946-954. https://doi.org/10.1016/j.lwt.2006.11.007
15. Mahmoud, K., Abo-Zeid, W., El Shattory, Y., El Kinawy, O., & Salama, M. (2016). Micro sunflower oil-water-emulsion as fat replacer in biscuits. American Journal Food Technology, 11(1-2), 54-62. https://doi.org/10.3923/ajft.2016.54.62
16. McClements, D.J. (2004). Food emulsions: principles, practices, and techniques. CRC press. https://doi.org/10.1201/9781420039436
17. Meral, R., Ekin, M.M., Kutlu, N., & Kose, Y.E. (2022). The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes. Journal of Food Processing and Preservation, e17160. https://doi.org/10.1111/jfpp.17160
18. Modiri-Dovom, A., Arianfar, A., Naji-Tabasi, S., & Hakimzadeh, V. (2023). Production and investigation of Pickering emulsion stabilized by casein-Qodume Shirazi (Alyssum homolocarpum) seed gum complex particles: gastrointestinal digestion. Journal of Microencapsulation, 1-21. https://doi.org/10.1080/02652048.2023.2282987
19. Mun, S., Kim, Y.-L., Kang, C.-G., Park, K.-H., Shim, J.-Y., & Kim, Y.-R. (2009). Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules, 44(5), 400-407.
20. Naji-Tabasi, S., Mahdian, E., Arianfar, A., & Naji-Tabasi, S. (2021). Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum) complex as pickering stabilizers in emulsions. Journal of Dispersion Science and Technology, 42(5), 633-640. https://doi.org/10.1080/01932691.2019.1703736
21. Pishan, M., Askari, G., Jamshidian, M., & Emam Jomeh, Z. (2019). Investigating the rheological and physicochemical characteristics of low fat-free cholesterol mayonnaise using sodium octenyl succinate starch and Persian gum. Iranian Journal of Biosystems Engineering, 50(1), 191-201. (In Persian). https://doi.org/10.22059/ijbse.2018.260728.665069
22. Sarraf, M., Naji-Tabasi, S., & Beig-babaei, A. (2021). Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum. Food Science & Nutrition, 9(12), 6728-6736. https://doi.org/10.1002/fsn3.2624
23. Seyfoddin, H., Koocheki, A., Razavi, S., & Milani, E. (2017). Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate. Journal of Food Scince and Technology (Iran), 13(59), 97-107. (In Persian)
24. Shamsaei, S., Razavi, S.M.A., Emadzadeh, B., & Ataei, S.E. (2017). The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise. Iranian Food Science & Technology Research Journal, 17(1(43)), 65-45. (In Persian). https://doi.org/10.22067/ifstrj.v1395i0.37356
25. Silva, W., Torres-Gatica, M.F., Oyarzun-Ampuero, F., Silva-Weiss, A., Robert, P., Cofrades, S., & Giménez, B. (2018). Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases. Food Chemistry, 253, 71-78. https://doi.org/10.1016/j.foodchem.2018.01.128
26. Toluee, O., Mortazavi, S., Aelami, M., & Sadeghi, M.A. (2011). Physico-chemical, texture, and organoleptic properties of low fat mayonnaise containing inulin and pectin. Innovation in Food Science and Technology (Journal of Food Food Science and Technology), 3(1(7)), 35-42. (In Persian)
27. Zhou, Y., Sun, S., Bei, W., Zahi, M. R., Yuan, Q., & Liang, H. (2018). Preparation and antimicrobial activity of oregano essential oil Pickering emulsion stabilized by cellulose nanocrystals. International Journal of Biological Macromolecules, 112, 7-13. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2018.01.102