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The effect of native and denaturated flaxseed meal extract on physiochemical properties of low fat mayonnaises

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Abstract

The influence of flaxseed meal extract (FME) in native (FME-N) and denaturated (FME-D) form on the stability, acidity, physico-chemical, textural, rheological and sensory properties of the low-fat mayonnaise was investigated in this work. The oil phase was partially replaced by 5%, 10% and 15% of FME-N/FME-D and compared with a full fat mayonnaise. Denaturation of the FME proteins improved their emulsifying properties. Adding of FME-N/FME-D resulted in decreasing of droplets size and enhancing the stability of all mayonnaise samples, as well as higher L* values of FME mayonnaises. No significant pH differences between the control sample and FME-N variants were observed, whereas FME-D variants showed significantly lower values. All mayonnaise samples exhibited pseudoplastic behavior, decreasing the viscosity and yield stress with increasing FME-N/FME-D content. In conclusion, flaxseed meal extract may be very valuable to the food industry, which could manufacture mayonnaises with low fat content and very healthy flaxseed protein.

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This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Klemensa Janickiego 35, 71-270, Szczecin, Poland

    Emilia Drozłowska, Łukasz Łopusiewicz, Monika Mężyńska & Artur Bartkowiak

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  1. Emilia Drozłowska
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  2. Łukasz Łopusiewicz
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  3. Monika Mężyńska
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  4. Artur Bartkowiak
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Correspondence to Łukasz Łopusiewicz.

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Drozłowska, E., Łopusiewicz, Ł., Mężyńska, M. et al. The effect of native and denaturated flaxseed meal extract on physiochemical properties of low fat mayonnaises. Food Measure 14, 1135–1145 (2020). https://doi.org/10.1007/s11694-019-00363-6

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  • DOI: https://doi.org/10.1007/s11694-019-00363-6

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