Jeong Hyunjin, Oh Imkyung
Department of Food Science & Technology, Sunchon National University, Suncheon, Republic of Korea.
Food Chem X. 2025 Apr 15;27:102463. doi: 10.1016/j.fochx.2025.102463. eCollection 2025 Apr.
Peanut sprout oil (PSO), rich in unsaturated fatty acids, and aquafaba, a chickpea-derived emulsifier, were used to formulate vegan mayonnaise. This study examined the impact of different aquafaba-to-oil ratios (PA1: 33:60, PA2: 28:65, PA3: 23:70) on the physicochemical, microstructural, and sensory properties of the formulations. As aquafaba content decreased, pH values, centrifugal and thermal stabilities were reduced. Emulsions with less aquafaba had larger oil droplets, leading to weaker emulsion stability and texture. Among the samples, PA1 exhibited the most desirable characteristics, including firmness and physical stability comparable to conventional egg-based mayonnaise. Microstructural analysis confirmed that smaller and more uniform droplets contributed to improved stability. PA1 formulations had the highest oxidative stability, and the absence of egg yolk did not increase lipid oxidation. Sensory evaluation revealed that PA1 received the highest scores for overall acceptability. These findings support the use of PSO and aquafaba as effective ingredients in vegan mayonnaise formulations.
富含不饱和脂肪酸的花生芽油（PSO）和源自鹰嘴豆的乳化剂豆水，被用于制作纯素蛋黄酱。本研究考察了不同豆水与油的比例（PA1：33:60、PA2：28:65、PA3：23:70）对配方产品的理化性质、微观结构和感官特性的影响。随着豆水含量的降低，pH值、离心稳定性和热稳定性均下降。豆水含量较少的乳液油滴较大，导致乳液稳定性和质地较弱。在所有样品中，PA1表现出最理想的特性，包括与传统鸡蛋蛋黄酱相当的硬度和物理稳定性。微观结构分析证实，更小且更均匀的油滴有助于提高稳定性。PA1配方具有最高的氧化稳定性，且不含蛋黄并未增加脂质氧化。感官评价显示，PA1在总体可接受性方面得分最高。这些研究结果支持将PSO和豆水用作纯素蛋黄酱配方中的有效成分。
