Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe

Sisheng Li; Bo Jiao; Shi Meng; Weiming Fu; Shah Faisal; Xiaomin Li; Hongzhi Liu; Qiang Wang

doi:10.1016/j.foodchem.2021.131866

Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe

Food Chem. 2021 Dec 16:376:131866. doi: 10.1016/j.foodchem.2021.131866. Online ahead of print.

Authors

Sisheng Li¹, Bo Jiao², Shi Meng³, Weiming Fu⁴, Shah Faisal⁵, Xiaomin Li⁶, Hongzhi Liu⁷, Qiang Wang⁸

Affiliations

¹ Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: [email protected].
² Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: [email protected].
³ Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Nestle R&D (China) Limited, Beijing 100015, China. Electronic address: [email protected].
⁴ Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: [email protected].
⁵ Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: [email protected].
⁶ School of Life Sciences, Tsinghua University, Beijing 100084, China. Electronic address: [email protected].
⁷ Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: [email protected].
⁸ Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: [email protected].

PMID: 34974399
DOI: 10.1016/j.foodchem.2021.131866

Abstract

Particle stabilized O/W Pickering emulsion has great potential for making egg-free mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking method and applied in mayonnaise-like Pickering emulsion. The effects of acetic acid (pH), sodium chloride (NaCl), and sucrose, which are typically used in commercial mayonnaise were studied. The minimum droplet size (47.0 μm) was found below isoelectric point. The NaCl decreased ζ-potential to almost 0 and risen droplet size to 75.9 μm. The sucrose enhanced the emulsion's viscosity while lowering thixotropic recovery rate. Based on droplet size, viscosity, thixotropic recovery, and microstructure; 350 mmol NaCl and 4 wt% sucrose was finally used to make egg-free mayonnaise-like Pickering emulsion, and showed similar properties compared with commercial mayonnaise, and the thixotropy recovery rate was near 100%. A plant-scale test further confirmed the feasibility. The results showed the PPI microgels had a strong application prospect to form egg-free mayonnaise.

Keywords: Egg-free mayonnaise; Mayonnaise recipe; Pea protein isolate; Pickering emulsion.