Development of a Clean Label Mayonnaise Using Fruit Flour

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.