Journal
FOOD CHEMISTRY
Volume 353, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129418
Keywords
Apple pomace; Mayonnaise; Pickering emulsion; Theological properties; Three interval thixotropy test (3ITT); Tribology
Funding
- National Key Research and Development Plan of China [2016YFD0400204-2]
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Novel mayonnaises made from Pickering emulsions stabilized by apple pomace particles showed differences compared to commercial mayonnaise in appearance, droplet size, rheological, and stability properties. Despite both exhibiting mixed tribology nature, the novel mayonnaises had lower oral lubricity.
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 (MJ-NM), ultrasonic (US-NM), and high-speed-shear homogenizer (HSS-NM), respectively. NMs and commercial mayonnaise (CM) were comparatively investigated in appearance, droplet size, rheological, tribological, and stability properties. NMs presented almost identical appearances to CM except for color. The droplets' size in NMs were larger than CM. Both NMs and CM demonstrated shear-thinning behavior and solidlike properties. Among mayonnaises, MJ-NM was demonstrated the most rapid thixotropy recovery with its storage modulus recovered within 51 s. Although both NMs and CM were of mixed tribology nature, NMs presented lower oral lubricity. Upon 210-day storage, both NMs and CM exhibited excellent stabilities without any oil-water separation occurred. Overall, the Pickering emulsions are promising and health alternatives for traditional mayonnaise.
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