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Fruit Development, Structure, and Function

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.

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Development of a Clean Label Mayonnaise Using Fruit Flour.

Maria Rocha Vieira¹, Sara Simões¹, Cecilio Carrera-Sánchez²

¹LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal.

Foods (Basel, Switzerland)

|June 10, 2023

Summary

This study developed a vegan clean label mayonnaise using fruit flours to replace additives. The fruit flour-based mayonnaise demonstrated improved texture, viscosity, pH, and antioxidant activity compared to the standard version.

Keywords:

antioxidant capacity clean label food by-products mayonnaise nectarine flour

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Area of Science:

Food Science
Food Technology
Nutritional Science

Background:

Consumer demand for clean label foods with simple, natural ingredients is increasing.
Traditional mayonnaise often contains additives that consumers seek to avoid.
Fruit by-products offer a potential source for natural food ingredients.

Purpose of the Study:

To develop a vegan, clean label mayonnaise using fruit flours as functional ingredients.
To replace conventional additives (sugar, preservatives, colorants) and egg yolk in mayonnaise.
To evaluate the impact of fruit flours on the physical, chemical, and sensory properties of vegan mayonnaise.

Main Methods:

Vegan mayonnaise formulations were created using lupin and faba proteins to replace egg yolk.
Apple, nectarine, pear, and peach flours were incorporated to substitute traditional additives.
Texture profile analysis, rheological measurements, pH, color, microbiology, and antioxidant activity were assessed.

Main Results:

Fruit flour incorporation significantly improved mayonnaise viscosity, texture, pH, and antioxidant activity (p < 0.05).
Nectarine mayonnaise exhibited superior texture and antioxidant capacity (11.30 mg GAE/100 g).
The developed mayonnaise aligns with clean label principles by utilizing fruit-derived ingredients.

Conclusions:

Fruit flours are effective functional ingredients for creating vegan, clean label mayonnaise.
This approach enhances the nutritional profile and functional properties of mayonnaise.
Utilizing fruit by-products provides a sustainable solution for food product development.