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

Document Type : Research Article

Authors

• 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

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

Abstract

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.

Keywords

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

Main Subjects

• Food Chemistry

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

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