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Development of innovative clean label emulsions stabilized by vegetable proteins

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dc.contributor.authorCabrita, Marta
dc.contributor.authorSimões, Sara
dc.contributor.authorÁlvarez-Castillo, Estefanía
dc.contributor.authorCastelo-Branco, Diogo
dc.contributor.authorTasso, Ana
dc.contributor.authorFigueira, Diogo
dc.contributor.authorGuerrero, Antonio
dc.contributor.authorRaymundo, Anabela
dc.date.accessioned2024-12-11T18:49:27Z
dc.date.available2024-12-11T18:49:27Z
dc.date.issued2023
dc.description.abstractThe consumer’s perception that food is one of the main determining factors for health increases the demand for foods in line with this trend. The food industry is researching new ingredients, formulations, and technologies aiming to respond to this demand. Namely, product formulations are increasingly less complex, with fewer additives, and manufactured with commonly known ingredients, leading to the con- cept of clean label products. The present work aimed to develop a vegan and clean label mayonnaise by replacing egg yolk with vegetable protein, obtaining a product aligned with current food trends. Emul- sions with 1.5% (w/w) powdered aquafaba, green pea, lupin, and faba bean proteins were prepared and compared to the commercial standard Mendes Gonc¸alves’ mayonnaise. Texture (TPA) and rheology (SAOS) measurements showed that emulsions with lupin and faba bean protein had significant differences (P < 0.05) from the standard. Thus, these two proteins were assessed in a mixed system using different proportions – total protein content of 1.5% (w/w). Additionally, lupin protein showed a significant impact on mayonnaise structure and consistency. Backscattering and droplet size distribution measure- ments indicated that, except for faba bean, all the emulsions studied are stable and have a high potential for scale-up.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationCabrita, M., Simões, S., Álvarez-Castillo, E., Castelo-Branco, D., Tasso, A., Figueira, D., Guerrero, A. and Raymundo, A. (2023), Development of innovative clean label emulsions stabilized by vegetable proteins. Int J Food Sci Technol, 58: 406-422pt_PT
dc.identifier.doidoi.org/10.1111/ijfs.15963pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/96247
dc.language.isoengpt_PT
dc.publisherWileypt_PT
dc.relationUIDB/AGR/04129/2020pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectClean Labelpt_PT
dc.subjectemulsionspt_PT
dc.subjectmayonnaisept_PT
dc.subjectveganpt_PT
dc.subjectvegetable proteinspt_PT
dc.titleDevelopment of innovative clean label emulsions stabilized by vegetable proteinspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage422pt_PT
oaire.citation.issue58pt_PT
oaire.citation.startPage406pt_PT
oaire.citation.titleInternational Journal of Food Science and Technologypt_PT
person.familyNameSimões
person.familyNameRaymundo
person.givenNameSara
person.givenNameAnabela
person.identifier2506552
person.identifier1445512
person.identifier.ciencia-id421B-50FD-7571
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.orcid0000-0002-4421-2174
person.identifier.orcid0000-0001-5266-1685
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id55957162900
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication05df25e4-fd0f-40bb-8573-5ab096652b1f
relation.isAuthorOfPublication63f1faff-64dd-41b7-9419-2345092cf183
relation.isAuthorOfPublication.latestForDiscovery63f1faff-64dd-41b7-9419-2345092cf183

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