Włodarczyk Katarzyna, Zienkiewicz Agnieszka, Szydłowska-Czerniak Aleksandra
Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland.
Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland.
Foods. 2022 Apr 14;11(8):1129. doi: 10.3390/foods11081129.
A plant-based diet has become more popular as a pathway to transition to more sustainable diets and personal health improvement in recent years. Hence, vegan mayonnaise can be proposed as an egg-free, allergy friendly vegan substitute for full-fat conventional mayonnaise. This study intends to evaluate the effect of aquafaba from chickpeas and blends of refined rapeseed oil (RRO) with different cold-pressed oils (10% of rapeseed oil-CPRO, sunflower oil-CPSO, linseed oil-CPLO or camelina oil-CPCO) on the radical scavenging, structural, emulsifying, and optical properties of novel vegan mayonnaise samples. Moreover, the functional properties and radical scavenging activity (RSA) of mayonnaise ingredients were evaluated. Aquafaba-based emulsions had a higher RSA than commercial vegan mayonnaise, determined by QUick, Easy, Novel, CHEap and Reproducible procedures using 2,2-diphenyl-1-picrylhydrazyl (QUENCHER-DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (QUENCHER-ABTS). Oxidative parameters such as peroxide values (PV), anisidine values (AnV), total oxidation (TOTOX) indexes and acid values (AV) of the proposed vegan mayonnaises were similar to those for commercial mayonnaises. Moreover, aquafaba-based samples had smaller oil droplet sizes than commercial vegan mayonnaise, which was observed using confocal laser scanning microscopy. The novel formulas developed in this study are promising alternatives to commercial vegan emulsions.
近年来，以植物为基础的饮食作为一种向更可持续饮食和改善个人健康过渡的途径越来越受欢迎。因此，可以提出纯素蛋黄酱作为全脂传统蛋黄酱的无蛋、适合过敏人群的纯素替代品。本研究旨在评估鹰嘴豆的豆荚水以及精炼菜籽油（RRO）与不同冷榨油（10%菜籽油-CPRO、葵花籽油-CPSO、亚麻籽油-CPLO或荠蓝油-CPCO）的混合物对新型纯素蛋黄酱样品的自由基清除、结构、乳化和光学性质的影响。此外，还评估了蛋黄酱成分的功能特性和自由基清除活性（RSA）。通过使用2,2-二苯基-1-苦基肼（QUENCHER-DPPH）和2,2'-偶氮双（3-乙基苯并噻唑啉-6-磺酸）（QUENCHER-ABTS）的快速、简便、新颖、廉价且可重复的程序测定，基于豆荚水的乳液比市售纯素蛋黄酱具有更高的RSA。所提出的纯素蛋黄酱的氧化参数，如过氧化值（PV）、茴香胺值（AnV）、总氧化（TOTOX）指数和酸值（AV）与市售蛋黄酱相似。此外，使用共聚焦激光扫描显微镜观察到，基于豆荚水的样品的油滴尺寸比市售纯素蛋黄酱小。本研究中开发的新配方是市售纯素乳液的有前途的替代品。
