Effect of The Addition of Whey Protein-Basil Seed Gum on The Quality, Properties, and Antioxidant Activities of Low-Fat Mayonnaise Manufacture of low-fat mayonnaise using whey protein-basil seed gum
Main Article Content
Keywords
: antioxidant,activity, reduced fat, sensory evaluation, storage stability, mayonnaise
Abstract
In this study, our aim was to develop 50% fat reduced mayonnaise using whey protein isolate (5%) -basil seed gum (BSG) complex, and analyze its physicochemical, storage stability and sensory evaluation. Five different samples were prepared with different concentration of BSG complexes (0 %, 0.2%, 0.4%, 0.6% and 0.8%). The pH and viscosity increased significantly with increasing concentration of basil seed gum complexes(p<0.001). The L-value decreased, while the a-value and b-value were slightly increased (p<0.001). As the viscosity increased, the gel strength, hardness, and cohesiveness also increased (p<0.001). The oil separation, emulsion stability and freeze-thaw stability were measured during 16 days. The increase in the total phenol and flavonoid content, and ferric ion reducing antioxidant power (FRAP) with the increase in BSG of complexes increase the antioxidant activities. The sensory evaluation showed no significant difference between the samples except appearance(p<0.001).
References
REFERENCES
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8. Tosi E, Canna L, Lucero H, Ré E. Foaming properties of sweet whey solutions as modified by thermal treatment. Food Chem 2007; 100:794-799.
9. Panaras G, Moatsou G, Yanniotis S, Mandala I. The influence of functional properties of different whey protein concentrates on the rheological and emulsification capacity of blends with xanthan gum. Carbohydr. Polym 2011; 86:433-440.
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11. Aziznia S, Khosrowshahi A, Madadlou A, Rahimi J, Abbasi H. Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers. Int. J. Dairy Technol 2009; 62:405-410.
12. Depree J, Savage G. Physical and flavour stability of mayonnaise. Trends Food Sci. Technol 2001; 12:157-163.
13. Sun CC, Liu R, Liang B, Wu T, Sui WJ, Zhang M. Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise. Food Res. Int. 2018; 108:151-160.
14. Zaouadi N, Ziane AH. Formulation and optimization by experimental design of low-fat mayonnaise based on soy lecithin and whey. Ann. Nutr. Metab 2013; 63:1350-1350.
15. Golchoobi L, Alimi M, Shokoohi S, Yousefi H. Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low-Fat Mayonnaise. J. Texture Stud 2016; 47:403-412.
16. Hosseini-Parvar SH, Matia-Merino L, Goh KKT, Razavi SMA, Mortazavi SA. Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. J. Food Eng 2010; 101: 236-243.
17. Lee MO, Song Y. Manufacture and Stability of Low Calorie Mayonnaise Using Gums. J. Food Nutr. Sci 2003; 32:82-88.
18. Kruger NJ. The Bradford method for protein quantitation. In The protein protocols handbook. 20019; p 17-24.
19. Coorey R, Tjoe A, Jayasena V. Gelling properties of chia seed and flour. J. Food Sci 2014;79: E859-E866
20. SHIHATA A, SHAH NP. Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteria. International Dairy Journal, 2002, 12.9: 765-772.
21. Coorey R, Chao K, Kumar V, Jayasena V. The effects of lupin (Lupinus angustifolius) protein isolation on its dietary fibre and whey proteins. Quality Assurance and Safety of Crops & Foods 2013; 5: 287-294.
22. Baker L, Rayas-Duarte P. Freeze-thaw stability of amaranth starch and the effects of salt and sugars. Cereal Chem 1998; 75:301-307.
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24. Akay S, Alpak I, Yesil-Celiktas O. Effects of process parameters on supercritical CO2 extraction of total phenols from strawberry (Arbutus unedo L.) fruits: An optimization study. J Sep Sci 2011; 34: 1925-31.
25. Chu YH, Chang CL, Hsu HF. Flavonoid content of several vegetables and their antioxidant activity. J. Sci Food Agric 2000; 80:561-566.
26. Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compost. Anal 2006; 19: 669-675.
27. Razavi SM, Mortazavi SA, Matia‐Merino L, Hosseini‐Parvar SH, Motamedzadegan A, Khanipour E. Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.). Int. J. Food Sci. Technol 2009; 44:1755-1762.
28. Su HP, Lien CP, Lee TA, Ho JH. Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients. J. Sci. Food Agric 2010; 90:806-812.
29. Lee I, Lee S, Lee N, Ko S. Reduced-Fat Mayonnaise Formulated with Gelatinized Rice Starch and Xanthan Gum. Cereal Chem 2013; 90: 29-34.
30. Hashemi MM, Aminlari M, Forouzan MM, Moghimi E, Tavana M, Shekarforoush S, Mohammadifar MA. Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier. Polish J. Food Nutr. Sci. 2018; 68:33-43.
31. Tharanathan R, Anjaneyalu Y. Structure of the acid-stable core-polysaccharide derived from the seed mucilage of Ocimum basilicum. Aust. J. Chem 1975; 28:1345-1350.
32. Anjaneyalu YV, Gowda DC. Structural studies of an acidic polysaccharide from Ocimum basilicum seeds. Carbohydr. Res 1979; 75:251-256.
33. Hosseini-Parvar SH, Osano JP, Matia-Merino L. Emulsifying properties of basil seed gum: Effect of pH and ionic strength. Food Hydrocoll 2016; 52:838-847.
34. Rafe A, Razavi SM, Farhoosh R. Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels. Food Hydrocoll 2013; 30:134-142.
35. Javidi F, Razavi SM, Behrouzian F, Alghooneh A. The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocoll 2016; 52, 625-633.
36. Lee CH, Chin KB. Development of low‐fat sausages using basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer. Int. J. Food Sci. Technol 2017; 52:733-740
37. Fahn A, Werker E. Anatomical mechanisms of seed dispersal. Seed biology: importance, development, and germination 1972; 151-221.
38. Puligundla P, Cho YH., Lee YT. Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures. Emir. J. Food Agric 2015; 27:463-468.
39. Zameni A, Kashaninejad M, Aalami M, Salehi F.Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. J. Food Sci. Technol 2015; 52:5914-5921.
40. Johary N, Fahimdanesh M, Garavand F. Effect of basil seed gum and tracaganth gum as fat replacers on physicochemical, antioxidant and sensory properties of low fat mayonnaise. Int. J. Eng. Sci Invent 2015; 4, 51-57.
41. Javanmardi J, Stushnoff C, Locke E, Vivanco J. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem 2003; 83: 547-550.
42. Pandey KB, Rizvi SI. Plant polyphenols as dietary antioxidants in human health and disease. Oxid. Med. Cell Longev 2009; 2:270-278.
43. Harman D. Free radical theory of aging: an update: increasing the functional life span. Ann. N Y Acad. Sci 2006;1067:10-21.
44. D Archivio M, Filesi C, Di Benedetto R, Gargiulo R, Giovannini C, Masella R. Polyphenols, dietary sources and bioavailability. Annali-Istituto Superiore di Sanita. 2007; 43: 348.
45. Shen Y, Prinyawiwatkul W, Lotrakul P, Xu Z.Comparison of phenolic profiles and antioxidant potentials of the leaves and seeds of T hai holy and sweet basils. Int. J. Food Sci. Technol 2015; 50:1651-1657.
46. Chung YC, Chang CT, Chao WW, Lin CF, Chou ST. Antioxidative activity and safety of the 50 ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. J. Agric. Food Chem 2002;50: 2454-2458.
47. Gülçin İ, Elmastaş M, Aboul‐Enein HY. Determination of antioxidant and radical scavenging activity of Basil (Ocimum basilicum L. Family Lamiaceae) assayed by different methodologies. Phytother. Res.: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Deriv
1. Shin HS. Recent trends in fat substitute. Food Science and Industry 1995; 28: 8-15
2. Kwak NS, Kim E, Kim HR. Current Status and Improvements of Obesity Related Legislation. The Korean Nutrition Society 2010; 43:413-423.
3. Lucca PA, Tepper BJ. Fat replacers and the functionality of fat in foods. Trends Food Sci. Technol 1994; 5:12-19
4. Osano JP, Hosseini-Parvar SH, Matia-Merino L, Golding M. Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content. Food Hydrocoll 2014; 37: 40-48.
5. Razavi S, Naji-Tabasi S. Rheology and Texture of Basil Seed Gum: A New Hydrocolloid Source. In Advances in Food Rheology and Its Applications 2017; p. 405-435.
6. Naji-Tabasi S, Razavi SMA. New studies on basil (Ocimum bacilicum L.) seed gum: Part III–Steady and dynamic shear rheology. Food Hydrocoll 2017; 67:243-250.
7. Khazaei N, Esmaiili M, Djomeh ZE, Ghasemlou M, Jouki M. Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum. Carbohydr. Polym 2016; 102:199-206.
8. Tosi E, Canna L, Lucero H, Ré E. Foaming properties of sweet whey solutions as modified by thermal treatment. Food Chem 2007; 100:794-799.
9. Panaras G, Moatsou G, Yanniotis S, Mandala I. The influence of functional properties of different whey protein concentrates on the rheological and emulsification capacity of blends with xanthan gum. Carbohydr. Polym 2011; 86:433-440.
10. Raoufi N, Fang YP, Kadkhodaee R, Phillips GO, Najafi MN. Changes in turbidity, zeta potential and precipitation yield induced by persian gum-whey protein isolate interactions during acidification. J. Food Process. Preserv 2017; 41: 1745-4549.
11. Aziznia S, Khosrowshahi A, Madadlou A, Rahimi J, Abbasi H. Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers. Int. J. Dairy Technol 2009; 62:405-410.
12. Depree J, Savage G. Physical and flavour stability of mayonnaise. Trends Food Sci. Technol 2001; 12:157-163.
13. Sun CC, Liu R, Liang B, Wu T, Sui WJ, Zhang M. Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise. Food Res. Int. 2018; 108:151-160.
14. Zaouadi N, Ziane AH. Formulation and optimization by experimental design of low-fat mayonnaise based on soy lecithin and whey. Ann. Nutr. Metab 2013; 63:1350-1350.
15. Golchoobi L, Alimi M, Shokoohi S, Yousefi H. Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low-Fat Mayonnaise. J. Texture Stud 2016; 47:403-412.
16. Hosseini-Parvar SH, Matia-Merino L, Goh KKT, Razavi SMA, Mortazavi SA. Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. J. Food Eng 2010; 101: 236-243.
17. Lee MO, Song Y. Manufacture and Stability of Low Calorie Mayonnaise Using Gums. J. Food Nutr. Sci 2003; 32:82-88.
18. Kruger NJ. The Bradford method for protein quantitation. In The protein protocols handbook. 20019; p 17-24.
19. Coorey R, Tjoe A, Jayasena V. Gelling properties of chia seed and flour. J. Food Sci 2014;79: E859-E866
20. SHIHATA A, SHAH NP. Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteria. International Dairy Journal, 2002, 12.9: 765-772.
21. Coorey R, Chao K, Kumar V, Jayasena V. The effects of lupin (Lupinus angustifolius) protein isolation on its dietary fibre and whey proteins. Quality Assurance and Safety of Crops & Foods 2013; 5: 287-294.
22. Baker L, Rayas-Duarte P. Freeze-thaw stability of amaranth starch and the effects of salt and sugars. Cereal Chem 1998; 75:301-307.
23. Kim MK, Lee JE, Kim JS, Choi SY, Jang YE. Quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period. Korean J. Food Preserv 2014 21:799-8007.
24. Akay S, Alpak I, Yesil-Celiktas O. Effects of process parameters on supercritical CO2 extraction of total phenols from strawberry (Arbutus unedo L.) fruits: An optimization study. J Sep Sci 2011; 34: 1925-31.
25. Chu YH, Chang CL, Hsu HF. Flavonoid content of several vegetables and their antioxidant activity. J. Sci Food Agric 2000; 80:561-566.
26. Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compost. Anal 2006; 19: 669-675.
27. Razavi SM, Mortazavi SA, Matia‐Merino L, Hosseini‐Parvar SH, Motamedzadegan A, Khanipour E. Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.). Int. J. Food Sci. Technol 2009; 44:1755-1762.
28. Su HP, Lien CP, Lee TA, Ho JH. Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients. J. Sci. Food Agric 2010; 90:806-812.
29. Lee I, Lee S, Lee N, Ko S. Reduced-Fat Mayonnaise Formulated with Gelatinized Rice Starch and Xanthan Gum. Cereal Chem 2013; 90: 29-34.
30. Hashemi MM, Aminlari M, Forouzan MM, Moghimi E, Tavana M, Shekarforoush S, Mohammadifar MA. Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier. Polish J. Food Nutr. Sci. 2018; 68:33-43.
31. Tharanathan R, Anjaneyalu Y. Structure of the acid-stable core-polysaccharide derived from the seed mucilage of Ocimum basilicum. Aust. J. Chem 1975; 28:1345-1350.
32. Anjaneyalu YV, Gowda DC. Structural studies of an acidic polysaccharide from Ocimum basilicum seeds. Carbohydr. Res 1979; 75:251-256.
33. Hosseini-Parvar SH, Osano JP, Matia-Merino L. Emulsifying properties of basil seed gum: Effect of pH and ionic strength. Food Hydrocoll 2016; 52:838-847.
34. Rafe A, Razavi SM, Farhoosh R. Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels. Food Hydrocoll 2013; 30:134-142.
35. Javidi F, Razavi SM, Behrouzian F, Alghooneh A. The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocoll 2016; 52, 625-633.
36. Lee CH, Chin KB. Development of low‐fat sausages using basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer. Int. J. Food Sci. Technol 2017; 52:733-740
37. Fahn A, Werker E. Anatomical mechanisms of seed dispersal. Seed biology: importance, development, and germination 1972; 151-221.
38. Puligundla P, Cho YH., Lee YT. Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures. Emir. J. Food Agric 2015; 27:463-468.
39. Zameni A, Kashaninejad M, Aalami M, Salehi F.Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. J. Food Sci. Technol 2015; 52:5914-5921.
40. Johary N, Fahimdanesh M, Garavand F. Effect of basil seed gum and tracaganth gum as fat replacers on physicochemical, antioxidant and sensory properties of low fat mayonnaise. Int. J. Eng. Sci Invent 2015; 4, 51-57.
41. Javanmardi J, Stushnoff C, Locke E, Vivanco J. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem 2003; 83: 547-550.
42. Pandey KB, Rizvi SI. Plant polyphenols as dietary antioxidants in human health and disease. Oxid. Med. Cell Longev 2009; 2:270-278.
43. Harman D. Free radical theory of aging: an update: increasing the functional life span. Ann. N Y Acad. Sci 2006;1067:10-21.
44. D Archivio M, Filesi C, Di Benedetto R, Gargiulo R, Giovannini C, Masella R. Polyphenols, dietary sources and bioavailability. Annali-Istituto Superiore di Sanita. 2007; 43: 348.
45. Shen Y, Prinyawiwatkul W, Lotrakul P, Xu Z.Comparison of phenolic profiles and antioxidant potentials of the leaves and seeds of T hai holy and sweet basils. Int. J. Food Sci. Technol 2015; 50:1651-1657.
46. Chung YC, Chang CT, Chao WW, Lin CF, Chou ST. Antioxidative activity and safety of the 50 ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. J. Agric. Food Chem 2002;50: 2454-2458.
47. Gülçin İ, Elmastaş M, Aboul‐Enein HY. Determination of antioxidant and radical scavenging activity of Basil (Ocimum basilicum L. Family Lamiaceae) assayed by different methodologies. Phytother. Res.: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Deriv
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Mar 31, 2021
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Kim Y- soon, Kim SY, bin O H, Lee P. Effect of The Addition of Whey Protein-Basil Seed Gum on The Quality, Properties, and Antioxidant Activities of Low-Fat Mayonnaise: Manufacture of low-fat mayonnaise using whey protein-basil seed gum. Progr Nutr [Internet]. 2021 Mar. 31 [cited 2024 Nov. 5];23(1):e2021022. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/8791
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How to Cite
1.
Kim Y- soon, Kim SY, bin O H, Lee P. Effect of The Addition of Whey Protein-Basil Seed Gum on The Quality, Properties, and Antioxidant Activities of Low-Fat Mayonnaise: Manufacture of low-fat mayonnaise using whey protein-basil seed gum. Progr Nutr [Internet]. 2021 Mar. 31 [cited 2024 Nov. 5];23(1):e2021022. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/8791
