Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaise
Miray Büyük, Ada Ata, Ahmet Yemenicioğlu
Abstract
The reduction of oil content causes dramatic loss of desired textural and rheological properties and emulsion stability of chickpea aquafaba vegan mayonnaise (AVM). This study aimed at restoring lost textural and rheological properties and boosting antioxidant capacity in reduced oil AVM by addition of citrus pectin (CP)-grape seed polyphenol extract (GSE) combination. The AVM formed by 60% sunflower oil (SFO) with 1% (w/w) CP-GSE combination (M 60 -CP-GSE) showed almost 14.0, 12.0, 13.0 and 2.6, 2.3, 1.2-fold greater firmness, consistency index and apparent viscosity than AVMs formed by 60% SFO (M 60 ) or 60% SFO with 1% CP (M 60 -CP), respectively. The M 60 -CP-GSE did not show any phase separation by centrifugation while M 60 -CP and M 60 showed limited and considerable phase separation by centrifugation, respectively. The D[4,3] particle sizes of emulsion droplets were 125, 14.7 and 54 nm for M 60 , M 60 -CP, and M 60 -CP-GSE, respectively. The fluorescence microscopic images showed that M 60 -CP-GSE contained the most densely packed emulsified oil droplets. The use of GSE gave brownish AVM color, but grape seed polyphenols boosted antioxidant activity of mayonnaise (54.72 µmol Trolox per ml). This work showed the good potential of CP-GSE combination to improve textural properties and antioxidant potential of reduced oil emulsion-based vegan foods.