Effect of antioxidant-enriched microcrystalline cellulose from almond residue on physicochemical and textural characteristics of mayonnaise

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-05-26 DOI:10.3989/gya.0891211

N. Ünver, Ş. Çelik

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引用次数: 0

Abstract

The purpose of this study was to investigate whether antioxidant-enriched microcrystalline cellulose from almond residue (AE-MCC-AS) affects the physicochemical and textural characteristics of mayonnaise during 56 days of storage at 25 °C. The L * value of the mayonnaise decreased by increasing the AE-MCC-AS ratio; whereas the redness and yellowness values increased. The emulsion stability and viscosity increased by increasing the AE-MCC-AS ratio from 0.2% to 0.4%; however, they decreased with an increase in the AE-MCC-AS ratio from 0.4% to 0.6%. The largest oil droplets were observed in the micrographs of the control, 0.2% AE-MCC-AS-M and 0.6% AE-MCC-AS-M; while the smallest ones were observed in the micrographs of α-tocopherol-M, BHT-M and 0.4% AE-MCC-AS-M. During the storage period, the total MUFA and PUFA showed a declining trend in all treatments with a higher decrease in the control; while total SFA showed an upward trend with a higher increase in the control. In terms of textural characteristics, a significant declining trend (P < 0.01) was observed in firmness and consistency; whereas an upward trend was observed in cohesiveness during the storage in all treatments.

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杏仁渣中富含抗氧化剂的微晶纤维素对蛋黄酱理化和质地特性的影响

本研究的目的是研究富含抗氧化剂的杏仁渣微晶纤维素(AE-MCC-AS)是否会影响蛋黄酱在25°C下储存56天的理化和质地特征。随着AE-MCC-AS比的增加，蛋黄酱的L *值降低;而红、黄度值增加。AE-MCC-AS的比例从0.2%增加到0.4%，乳液的稳定性和粘度有所提高;然而，随着AE-MCC-AS比率从0.4%增加到0.6%，它们有所下降。对照、0.2% AE-MCC-AS-M和0.6% AE-MCC-AS-M的显微照片中油滴最大;α-生育酚- m、BHT-M和0.4% AE-MCC-AS-M的显微图中最小。贮藏期间，各处理的总MUFA和PUFA均呈下降趋势，其中对照组下降幅度较大;总SFA呈上升趋势，对照组增加幅度较大。质地特征方面，松紧度和稠度呈显著下降趋势(P < 0.01);而在贮藏过程中，各处理的黏结性均呈上升趋势。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality