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Development of a clean label mayonnaise using fruit flour
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Orientador(es)
Resumo(s)
Over the past few years, clean label food has been growing, meaning that consumers are
searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The
objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives
with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by
replacing the egg yolk with 1.5% (w/w) lupin and faba proteins, while fruit flour (apple, nectarine,
pear, and peach flour) was incorporated to substitute sugar, preservatives, and colorants. Texture
profile analysis and rheology—small amplitude oscillatory measurements were performed to evaluate
the impact of the fruit flour on mechanical properties. The mayonnaise antioxidant activity was
also analyzed in terms of color, pH, microbiology, and stability measurements. The results showed
that mayonnaises produced with fruit flour had better structure parameters in terms of viscosity,
and texture, but also improved pH and antioxidant activity (p < 0.05) compared to the standard
mayonnaise (mayonnaise without fruit flour). The incorporation of this ingredient into mayonnaise
increases the antioxidant potential, though it is in lower concentrations compared to the fruit flours
that compose them. Nectarine mayonnaise showed the most promising results in terms of texture
and antioxidant capacity (11.30 mg equivalent of gallic acid/100 g).
Descrição
Palavras-chave
mayonnaise clean label food by-products nectarine flour antioxidant capacity
Contexto Educativo
Citação
Vieira, M.R.; Simões, S.; Carrera-Sánchez, C.; Raymundo, A. Development of a clean label mayonnaise using fruit flour. Foods 2023, 12, 2111
Editora
MDPI