Related Experiment Video
Updated: Sep 2, 2025
Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
Published on: February 10, 2018
Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without
Alican Akcicek1,2, Salih Karasu1, Fatih Bozkurt1,3
1Faculty of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, Esenler, Istanbul 34210, Turkey.
Abstract:
The yolk-free mayonnaise was formed by Pickering emulsions stabilized by free and encapsulated olive pomace extracts (OPEs) in rocket seed [rocket seed gum nanoparticle (RSGNP)] and chia seed gum nanoparticles at different nanoparticle concentrations. The yolk-free mayonnaise and the control mayonnaise samples were compared in terms of appearance, microstructural, droplet size, emulsion stability, rheological, oxidative stability, and sensory properties. The droplet size decreased by increasing the nanoparticle concentration in yolk-free mayonnaise samples. The yolk-free mayonnaise samples prepared with OPE-loaded gum nanoparticle showed shear-thinning, solid-like and recoverable characteristics, which increased as the increase in the nanoparticle concentration. The emulsion stability and capacity increased by increasing the nanoparticle concentration in the yolk-free mayonnaise samples. OPE-loaded gum nanoparticle-stabilized yolk-free mayonnaise samples exhibited higher IP (induction period) values than the control samples. OPE-RSGNP 1% mayonnaise was observed to be the closest sample to the control sample with its sensory properties, general acceptability, and similar microstructural and rheological properties. The results of this study indicated that Pickering emulsions stabilized by gum nanoparticles could be used as healthy alternatives to the egg yolk in conventional mayonnaise.
