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Development of a clean label mayonnaise using fruit flour

2023-06Artigo científico Acesso aberto
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dc.contributor.authorVieira, Maria Rocha
dc.contributor.authorSimões, Sara
dc.contributor.authorCarrera-Sánchez, Cecilio
dc.contributor.authorRaymundo, Anabela
dc.date.accessioned2024-03-27T14:10:08Z
dc.date.available2024-03-27T14:10:08Z
dc.date.issued2023-06
dc.description.abstractOver 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).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVieira, M.R.; Simões, S.; Carrera-Sánchez, C.; Raymundo, A. Development of a clean label mayonnaise using fruit flour. Foods 2023, 12, 2111pt_PT
dc.identifier.doi10.3390/foods12112111pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/30493
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.relation.publisherversionhttps://www.mdpi.com/journal/foodspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectmayonnaisept_PT
dc.subjectclean labelpt_PT
dc.subjectfood by-productspt_PT
dc.subjectnectarine flourpt_PT
dc.subjectantioxidant capacitypt_PT
dc.titleDevelopment of a clean label mayonnaise using fruit flourpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/04129/2020
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04129%2F2020/PT
oaire.citation.issue11pt_PT
oaire.citation.startPageArticle number 2111pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream6817 - DCRRNI ID
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
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication05df25e4-fd0f-40bb-8573-5ab096652b1f
relation.isAuthorOfPublication63f1faff-64dd-41b7-9419-2345092cf183
relation.isAuthorOfPublication.latestForDiscovery05df25e4-fd0f-40bb-8573-5ab096652b1f
relation.isProjectOfPublication68ef0aed-47b8-469e-819f-7175024862e9
relation.isProjectOfPublication.latestForDiscovery68ef0aed-47b8-469e-819f-7175024862e9

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