Home Food Science Article
PDF (15.6 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript
Show Outline
Outline
Abstract
Keywords
References
Show full outline
Hide outline
Basic Research | Publishing Language: Chinese | Open Access

Preparation and Characteristics of High-Protein and Fat-Reduced Vegetarian Mayonnaise Co-stabilized by Natural Quillaja Saponin and Soybean Protein Isolate

Wenjun YIN1 , Mengmeng ZHU1, Xiaowei CHEN1,2 (), Shangde SUN1, Yonghui WANG3
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
Food and Pharmacy College, Xuchang University, Xuchang 461000, China
Show Author Information

Abstract

In this study, the synergistic effect of Quillaja saponin (QS) and soybean protein isolate (SPI) on stabilizing emulsion gels was used to prepare plant-based mayonnaise (PM) with high protein content and reduced fat content. Comparative characterization of PM and two commercially mayonnaises in terms of appearance, droplet size, texture, rheological properties, thermal and freeze-thaw stability was conducted by static light scattering, laser confocal scanning microscopy (LCSM), small deformation rheology and texture profile analysis (TPA). It was found that high-protein and fat-reduced MP (10% SPI and 50% fat or 11% SPI and 40% fat, m/m) which was compared to commercial mayonnaises in terms of appearance, spreadability, texture and rheological properties was made using 10% SPI and 0.18% QS or 10% SPI, 0.18%QS and 1% SPI gel particles (SGPs) as protein ingredients. In the systems, QS not only endowed a viscosity-thinning texture modifier to protein-rich emulsion products, but also imparted superior thermal stability and freeze-thaw stability to SPI-based emulsion gels. These findings will provide theoretical and technical guidance for the development and application of high-protein and fat-reduced plant-based mayonnaise.

Keywords

plant-based foodssoybean protein isolatehigh-protein foodsreduced-fat foodsvegetarian mayonnaise
CLC number: TS264.2 Document code: A Article ID: 1002-6630(2024)09-0022-07

References

[2]

JIMENEZ-MUNOZ L M, TAVARES G M, CORREDIG M. Design future foods using plant protein blends for best nutritional and technological functionality[J]. Trends in Food Science & Technology, 2021, 113(85): 139-150. DOI:10.1016/j.tifs.2021.04.049.

Crossref Google Scholar
[3]

TASLIKH M, MOLLAKHALILI-MEYBODI N, ALIZADEH A M, et al. Mayonnaise main ingredients influence on its structure as an emulsion[J]. Journal of Food Science and Technology, 2022, 59(6): 2108-2116. DOI:10.1007/s13197-021-05133-1.

Crossref Google Scholar
[4]

DEPREE J A, SAVAGE G P. Physical and flavour stability of mayonnaise[J]. Trends in Food Science & Technology, 2001, 12(5/6): 157-163. DOI:10.1016/S0924-2244(01)00079-6.

Crossref Google Scholar
[5]

DIFTIS N G, BILIADERIS C G, KIOSSEOGLOU V D. Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture[J]. Food Hydrocolloids, 2005, 19(6): 1025-1031. DOI:10.1016/j.foodhyd.2005.01.003.

Crossref Google Scholar
[6]

FRANCO J M, PARTAL P, RQUE R M, et al. Influence of pH and protei thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions[J]. Journal of the American Oil Chemists Society, 2000, 77(9): 975-984. DOI:10.1007/s11746-000-0154-x.

Crossref Google Scholar
[8]

AU C, ACEVEDO N C, HORNER H T, et al. Determination of the gelation mechanism of freeze-thawed hen egg yolk[J]. Journal of Agricultural and Food Chemistry, 2015, 63(46): 10170-10180. DOI:10.1021/acs.jafc.5b04109.

Crossref Google Scholar
[9]

PRIMACELLA M, WANG T, ACEVEDO N C. Use of reconstituted yolk systems to study the gelation mechanism of frozen-thawed hen egg yolk[J]. Journal of Agricultural and Food Chemistry, 2018, 66(2): 512-520. DOI:10.1021/acs.jafc.7b04370.

Crossref Google Scholar
[10]

PRIMACELLA M, WANG T, ACEVEDO N C. Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator[J]. Food Hydrocolloids, 2019, 96(11): 529-536. DOI:10.1016/j.foodchem.2018.04.071.

Crossref Google Scholar
[11]

PRIMACELLA M, FEI T, ACEVEDO N, et al. Effect of food additives on egg yolk gelation induced by freezing[J]. Food Chemistry, 2018, 263(15): 142-150. DOI:10.1016/j.foodhyd.2019.06.008.

Crossref Google Scholar
[12]

YIN W J, CHEN X W, MA C G, et al. Fabrication and characterization of tunable high internal phase emulsion gels (hipes-gels) formed by natural triterpenoid saponin and plant soy protein[J]. ACS Food Science & Technology, 2022, 2(7): 1103-1113. DOI:10.1021/acsfoodscitech.2c00082.

Crossref Google Scholar
[13]

XU X F, SUN Q J, MCCLEMENTS D J. Enhancing the formation and stability of emulsions using mixed natural emulsifiers: hydrolyzed rice glutelin and quillaja saponin[J]. Food Hydrocolloids, 2019, 89(4): 396-405. DOI:10.1016/j.foodhyd.2018.11.020.

Crossref Google Scholar
[15]

REICHERT C L, SALMINEN H, LEUENBERGER B H, et al. Miscibility of quillaja saponins with other co-surfactants under different pH values[J]. Journal of Food Science, 2015, 80(10/12): 2495-2503. DOI:10.1111/1750-3841.13097.

Crossref Google Scholar
[16]

REICHERT C L, SALMINEN H, LEUENBERGER B H, et al. Influence of heat on miscibility of quillaja saponins in mixtures with a co-surfactant[J]. Food Research International, 2016, 88(11): 16-23. DOI:10.1016/j.foodres.2016.03.034.

Crossref Google Scholar
[18]

RUDEA S G, HANAN E, SAGAR V R, et al. Manufacturing of mayonnaise with pea pod powder as a functional ingredient[J]. Journal of Food Measurement and Characterization, 2020, 14(5): 2402-2413. DOI:10.1007/s11694-020-00487-0.

Crossref Google Scholar
[20]

REICHERT C L, SALMINEN H, WEISS J. Quillaja saponin characteristics and functional properties[J]. Annual Review of Food Science and Technology, 2019, 10(1): 43-73. DOI:10.1146/annurev-food-032818-122010.

Crossref Google Scholar
[21]

WANG M Q, DOI T, MCCLEMENTS D J. Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: sustained release of garlic flavor during simulated cooking[J]. Food Research International, 2019, 119(5): 6-14. DOI:10.1016/j.foodres.2019.01.042.

Crossref Google Scholar
[22]

YIDIRIN M, SUMMU G, SSHIN S. Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions[J]. Food Science & Biotechnology, 2016, 25(6): 1613-1618. DOI:10.1007/s10068-016-0248-7.

Crossref Google Scholar
[23]

ZHANG X Y, QI B K, XIE F Y, et al. Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: influence of pH[J]. Food Hydrocolloids, 2020, 113(4): 106391-106399. DOI:10.1016/j.foodhyd.2020.106391.

Crossref Google Scholar
[24]

ALUKO R E, MCINTOSH T. Limited enzymatic proteolysis increases the level of incorporation of canola proteins into mayonnaise[J]. Innovative Food Science & Emerging Technologies, 2005, 6(2): 195-202. DOI:10.1016/j.ifset.2004.11.003.

Crossref Google Scholar
[25]

CHEN X W, YANG X Q. Characterization of orange oil powders and oleogels fabricated from emulsion templates stabilized solely by a natural triterpene saponin[J]. Journal of Agricultural and Food Chemistry, 2019, 67(9): 2637-2646. DOI:10.1021/acs.jafc.8b04588.

Crossref Google Scholar
[26]

GUILMINEAU F, KULOZIK U. Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise[J]. Journal of Food Engineering, 2007, 78(2): 648-654. DOI:10.1016/j.jfoodeng.2005.11.002.

Crossref Google Scholar
[27]

LI Y, ZENG Q H, LIU G, et al. Food-grade emulsions stabilized by marine antarctic krill (Euphausia superba) proteins with long-term physico-chemical stability[J]. LWT-Food Science and Technology, 2020, 128: 109492. DOI:10.1016/j.lwt.2020.109492.

Crossref Google Scholar
[30]

MANOI K, RIZVI S S H. Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate[J]. Food Hydrocolloids, 2009, 23(7): 1837-1847. DOI:10.1016/j.foodhyd.2009.02.011.

Crossref Google Scholar
[31]

DICKINSON E, MERINO L M. Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels[J]. Food Hydrocolloids, 2002, 16(4): 321-331. DOI:10.1016/S0268-005X(01)00105-9.

Crossref Google Scholar
[32]

TANG C H, LIU F. Cold, gel-like soy protein emulsions by microfluidization: emulsion characteristics, rheological and microstructural properties, and gelling mechanism[J]. Food Hydrocolloids, 2013, 30(1): 61-72. DOI:10.1016/j.foodhyd.2012.05.008.

Crossref Google Scholar
[33]

LIU X, GUO J, WAN Z L, et al. Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers[J]. Food Hydrocolloids, 2018, 77: 168-175. DOI:10.1016/j.foodhyd.2017.09.032.

Crossref Google Scholar
[34]

QIU C, ZHAO M, MCCLEMANTS D J. Improving the stability of wheat protein-stabilized emulsions: effect of pectin and xanthan gum addition[J]. Food Hydrocolloids, 2015, 43: 377-387. DOI:10.1016/j.foodhyd.2014.06.013.

Crossref Google Scholar
[35]

GRINDROD J, NICKERSON T A. Effect of various gums on skimmilk and purified milk proteins[J]. Journal of Dairy Science, 1968, 51(6): 834-841. DOI:10.3168/jds.S0022-0302(68)87089-4.

Crossref Google Scholar
[37]

MANIJ P, WATSON A D, HIBBERD D J, et al. II. Steady-state rheological investigations[J]. Journal of Colloid & Interface Science, 1998, 207(2): 294-302. DOI:10.1006/jcis.1998.5802.

Crossref Google Scholar
[38]

YANG Y, MCCLEMENTS D J. Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant[J]. Food Hydrocolloids, 2013, 30(3): 712-720. DOI:10.1016/j.foodhyd.2012.09.003.

Crossref Google Scholar
[39]

DEGNER B M, CHUNG C, SCHLEGEL V, et al. Factors influencing the freeze-thaw stability of emulsion-based foods[J]. Comprehensive Reviews in Food Science & Food Safety, 2014, 13(2): 98-113. DOI:10.1111/1541-4337.12050.

Crossref Google Scholar
Food Science
Volume 45 Issue 9,
May 2024
Pages 22-28
DOI: 10.7506/spkx1002-6630-20230516-143
Cite this article:
YIN W, ZHU M, CHEN X, et al. Preparation and Characteristics of High-Protein and Fat-Reduced Vegetarian Mayonnaise Co-stabilized by Natural Quillaja Saponin and Soybean Protein Isolate. Food Science, 2024, 45(9): 22-28. https://doi.org/10.7506/spkx1002-6630-20230516-143
Metrics & Citations  
Article History
Copyright
Rights and Permissions
Return