Feng Tingting, Ding Qisheng, Zhu Kexi, Wang Yaosong, Zhao Qiyan, Yang Fangwei, Wang Xuejiao, Xia Shuqin, Huang Qingrong
Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China.
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China.
J Sci Food Agric. 2025 Jul 24. doi: 10.1002/jsfa.70053.
Most studies have investigated the possibility of emulsions as mayonnaise substitutes, but have not paid attention to the bulk rheology and oral processing. The present study investigated the potential of cinnamaldehyde-loaded Pickering emulsions (PEs) and high internal phase PEs (HIPPEs) as mayonnaise substitutes by correlating their rheological and tribological properties.
As the cinnamaldehyde content in the oil phase increased, PEs/HIPPEs exhibited reduced viscoelasticity and viscosity. The visual appearance of PEs/HIPPEs lost structural cohesiveness upon extrusion, accompanied by diminished resistance to shear stress/rate. This led to a decrease in thixotropic recovery, simultaneously inducing a pronounced increase in both deformation rate and friction coefficient. At a fixed cinnamaldehyde content in the oil phase (no more than 50%), increasing the oil phase volume fraction promoted the dense oil droplet packing, facilitating the formation of a high viscoelastic, gel-like network structure. This resulted in a superior structure/viscosity thixotropic behavior (recovery values higher than 86.65 ± 3.16% and 86.94 ± 3.79%) and enhanced lubricity properties (friction coefficient within 0.031 ± 0.002). Both PEs (PEs-T100, PEs-C25T75 and PEs-C50T50) and HIPPEs (HIPPEs-T100, HIPPEs-C25T75 and HIPPEs-C50T50) demonstrated visual appearance, rheological and tribological properties comparable to commercial mayonnaise samples, including appropriate viscoelasticity and viscosity, high thixotropic recovery values, along with low deformation rates and friction coefficients. Pearson correlation analysis revealed significant positive correlations between viscoelastic/viscous properties and thixotropic recovery, whereas negative correlations were observed with tribological properties.
The present study presents an effective strategy for developing cinnamaldehyde-loaded PEs and HIPPEs as mayonnaise alternatives through modulation of rheological and tribological performances. © 2025 Society of Chemical Industry.
大多数研究探讨了乳液作为蛋黄酱替代品的可能性，但未关注其整体流变学和口腔加工特性。本研究通过关联肉桂醛负载的皮克林乳液（PEs）和高内相比乳液（HIPPEs）的流变学和摩擦学特性，研究了它们作为蛋黄酱替代品的潜力。
随着油相中肉桂醛含量的增加，PEs/HIPPEs的粘弹性和粘度降低。PEs/HIPPEs在挤出时视觉外观失去结构凝聚力，同时对剪切应力/速率的抵抗力减弱。这导致触变恢复降低，同时使变形速率和摩擦系数显著增加。在油相中肉桂醛含量固定（不超过50%）的情况下，增加油相体积分数促进了油滴的紧密堆积，有利于形成高粘弹性的凝胶状网络结构。这导致了优异的结构/粘度触变行为（恢复值高于86.65±3.16%和86.94±3.79%）和增强的润滑性能（摩擦系数在0.031±0.002以内）。PEs（PEs-T100、PEs-C25T75和PEs-C50T50）和HIPPEs（HIPPEs-T100、HIPPEs-C25T75和HIPPEs-C50T50）的视觉外观、流变学和摩擦学特性与市售蛋黄酱样品相当，包括适当的粘弹性和粘度、高触变恢复值，以及低变形速率和摩擦系数。Pearson相关性分析表明，粘弹性/粘性特性与触变恢复之间存在显著正相关，而与摩擦学特性呈负相关。
本研究提出了一种通过调节流变学和摩擦学性能来开发肉桂醛负载的PEs和HIPPEs作为蛋黄酱替代品的有效策略。©2025化学工业协会。
