Enrichment with industrial waste whey protein and exotic fruit flours as an innovative and functional ingredient in the production of low-fat functional mayonnaise
Main Article Content
Keywords
coconut, mango, mayonnaise, pineapple, waste, whey protein
Abstract
The aim of this study was to produce low-fat mayonnaise using equal proportions of flours obtained from tropical fruits such as pineapple, coconut, and mango, and commercial waste whey protein powder as fat substitutes. The resulting mayonnaises were evaluated in terms of physical, chemical, nutritional, rheological, microbial, and sensory properties. Mayonnaises containing fruit flour had lower fat content (35.58%) and higher protein (7.28%) and dietary fiber content (22.38%) than control mayonnaises (CMYN). Fruit flours and whey protein powder signifi-cantly improved bioactive properties by increasing total phenolic content (TPC: 5.45–37.68 mg GAE/100 g) and antioxidant activity (DPPH: 19.22–27.95 mg TE/100 g; ABTS•+: 23.66–50.61 mg TE/100 g); MMYN (mango flour: whey protein powder) and PMYN (pineapple flour: whey protein powder) showed the strongest values. All samples exhibited pseudoplastic properties, while fruit flours increased the consistency. The highest viscosity and G” values were measured in CCMYN mayonnaise. pH was affected by fruit acidity, and microbial growth was slower in samples containing fruit flour. The addition of fruit flours increased the b* value. PMYN mayonnaise containing pineapple flour was liked as much as the control. Tropical fruit flours (especially pineapple flour) and whey protein powder have shown promising results in the production of reduced-fat mayonnaise with improved functional properties and sensory acceptance.
References
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He, Y., Purdy, S.K., Tse, T.J., Tar’an, B., Meda, V., Reaney, M.J. and Mustafa, R. 2021. Standardization of aquafaba production and application in vegan mayonnaise analogs. Foods 10(9): 1978. https://doi.org/10.3390/foods10091978
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Jadhav, H.B., Gogate, P. and Annapure, U. 2022. Studies on chemical and physical stability of mayonnaise prepared from enzymatically interesterified corn oil-based designer lipids. ACS Food Science & Technology 2(2): 359–367. https://pubs.acs.org/doi/abs/10.1021/acsfoodscitech.1c00442
Jung, S., Rickert, D., Deak, N., Aldin, E., Recknor, J., Johnson, L. and Murphy, P. 2003. Comparison of kjeldahl and dumas methods for determining protein contents of soybean products. Journal of the American Oil Chemists' Society 80(12): 1169–1173. https://doi.org/10.1007/s11746-003-0837-3
Ketenoglu, O., Mert, B. and Tekin, A. 2014. Effects of microfluidized dietary fibers on stability properties of emulsions. Journal of texture studies 45(4): 295–306. https://doi.org/10.1111/jtxs.12074Digital
Kothalawala, S., Dahanayake, U. and Jayasinghe, J. 2018. Identification of the contributing factors that affect the rise of the acidity in milk extracted from Sri Lankan Coconut (Cocos nucifera). International Journal of Food Science and Nutrition 3(5): 47–51. ISSN: 2455-4898 ISSN: 2455-4898
Laneuville, S.I., Paquin, P. and Turgeon, S.L. 2005. Formula optimization of a low‐fat food system containing whey protein isolate‐xanthan gum complexes as fat replacer. Journal of Food Science 70(8): s513–s519. https://doi.org/10.1111/j.1365-2621.2005.tb11527
Lee, I., Lee, S., Lee, N. and Ko, S. 2013. Reduced‐fat mayonnaise formulated with gelatinized rice starch and xanthan gum. Cereal Chemistry 90(1): 29–34. https://doi.org/10.1094/CCHEM-03-12-0027-R
Lima, E., Sousa, C., Meneses, L., Ximenes, N., Santos Júnior, M., Vasconcelos, G., Lima, N., Patrocínio, M. C. A., Macedo, D. and Vasconcelos, S. 2015. Cocos nucifera (L.)(Arecaceae): A phytochemical and pharmacological review. Brazilian Journal of Medical and Biological Research 48: 953–964. https://doi.org/10.1590/1414-431X20154773
Liu, F.X., Fu, S.F., Bi, X.F., Chen, F., Liao, X.J., Hu, X.S. and Wu, J.H. 2013. Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China. Food Chemistry 138(1): 396–405. https://doi.org/10.1016/j.foodchem.2012.09.111
Lourenço, C., Ataide, J., Cefali, L., Novaes, L. d. L., Moriel, P., Silveira, E., Tambourgi, E., & Mazzola, P. (2016). Evaluation of the enzymatic activity and stability of commercial bromelain incorporated in topical formulations. International Journal of Cosmetic Science 38(5): 535–540. https://doi.org/10.1590/1414-431X20154773
Di Mattia, C., Balestra, F., Sacchetti, G., Neri, L., Mastrocola, D., & Pittia, P. (2015). Physical and structural properties of extra-virgin olive oil based mayonnaise. LWT - Food Science and Technology, 62(1, Part 2), 764-770. https://doi.org/https://doi.org/10.1016/j.lwt.2014.09.065
Komac, F. (2018). Investigation Of The Use Of Avocado Puree To Produce Low Cholesterol And Fat Containing Mayonnaise MSc. Thesis in Food Engineering, Antalya.
Ma, Z., & Boye, J. I. (2013). Advances in the design and production of reduced-fat and reduced-cholesterol salad dressing and mayonnaise: a review. Food and Bioprocess Technology, 6(3), 648-670. DOI: 10.1007/s11947-012-1000-9
Satriawan, T. U., Evanuarini, H., & Thohari, I. (2022). Physicochemical quality of low fat mayonnaise using whey protein concentrate. E3S Web of Conferences. https://doi.org/10.1051/e3sconf/202233500021
Mat, K., Abdul Kari, Z., Rusli, N. D., Che Harun, H., Wei, L. S., Rahman, M. M., Mohd Khalid, H. N., Mohd Ali Hanafiah, M. H., Mohamad Sukri, S. A., & Raja Khalif, R. I. A. (2022). Coconut palm: Food, feed, and nutraceutical properties. Animals 12(16): 2107. https://doi.org/10.3390/ani12162107
Mcclements, D.J. 2007. Critical review of techniques and methodologies for characterization of emulsion stability. Critical Reviews in Food Science and Nutrition 47(7): 611–649. https://doi.org/10.1080/10408390701289292
McClements, D.J. and Demetriades, K. 1998. An integrated approach to the development of reduced-fat food emulsions. Critical Reviews in Food Science and nutrition, 38(6): 511–536. https://doi.org/10.1080/10408699891274291
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