由苹果渣颗粒稳定的皮克林乳液制成的新型无胆固醇蛋黄酱。

A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles.

机构信息

College of Food Science, Southwest University, Chongqing 400715, PR China.

College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Engineering Research Centre for Sweet Potato, Chongqing 400715, PR China.

出版信息

Food Chem. 2021 Aug 15;353:129418. doi: 10.1016/j.foodchem.2021.129418. Epub 2021 Mar 3.

DOI:10.1016/j.foodchem.2021.129418

PMID:33735772

Abstract

Yolk-based mayonnaise is widely used to enhance the flavor of daily food. In view of health concerns on dietary cholesterol, novel mayonnaises (NMs) were made from Pickering emulsions stabilized by apple pomace particles using micro-jet (MJ-NM), ultrasonic (US-NM), and high-speed-shear homogenizer (HSS-NM), respectively. NMs and commercial mayonnaise (CM) were comparatively investigated in appearance, droplet size, rheological, tribological, and stability properties. NMs presented almost identical appearances to CM except for color. The droplets' size in NMs were larger than CM. Both NMs and CM demonstrated shear-thinning behavior and solid-like properties. Among mayonnaises, MJ-NM was demonstrated the most rapid thixotropy recovery with its storage modulus recovered within 51 s. Although both NMs and CM were of mixed tribology nature, NMs presented lower oral lubricity. Upon 210-day storage, both NMs and CM exhibited excellent stabilities without any oil-water separation occurred. Overall, the Pickering emulsions are promising and health alternatives for traditional mayonnaise.

摘要

蛋黄酱被广泛用于提升日常食品的风味。鉴于人们对膳食胆固醇的担忧，本研究分别使用微射流（MJ-NM）、超声（US-NM）和高速剪切匀质机（HSS-NM），基于苹果渣颗粒制备了新型（NM）。对比研究了 NM 和市售蛋黄酱（CM）在外观、粒径、流变学、摩擦学和稳定性方面的差异。NM 和 CM 的外观几乎相同，除了颜色外。NM 的液滴粒径大于 CM。NM 和 CM 均表现出剪切变稀行为和固态特性。在蛋黄酱中，MJ-NM 表现出最快的触变恢复性，其储能模量在 51 s 内恢复。尽管 NM 和 CM 均具有混合摩擦学特性，但 NM 的口腔润滑性较低。在 210 天的储存期内，NM 和 CM 均表现出优异的稳定性，没有出现油水分离现象。总之，基于 Pickering 乳液的蛋黄酱是传统蛋黄酱的一种有前景且健康的替代品。