Study On Preparation Of Mayonnaise From Seabuckthorn Fruit Oil And Seabuckthorn Seed Oil And Its Stability

China is rich in sea buckthorn resources,and sea buckthorn fruit oil and sea buckthorn seed oil,as important extracts of sea buckthorn crop,contain sterols,carotenoids,vitamin E,flavonoids and other bioactive components,which have rich pharmacological effects.However,the application of sea buckthorn oil in China is relatively small at present,and incorporating sea buckthorn oil into daily life will further expand its application.Mayonnaise is an oil-in-water(O/W)emulsion condiment made by emulsifying oil,egg yolk and acidifier.Traditional mayonnaise usually contains more than 65% oil,which provides a silky texture;meanwhile,the addition of acidifier and spices provides a unique flavor.China’s mayonnaise industry is still in the early stage of development,with relatively fixed application scope and consumption population,there is still a large market space for the development of mayonnaise.Eight kinds of commercially available mayonnaise were used as raw materials,and their main components,particle size,microstructure,rheological properties,textural properties,color,emulsion stability and thermal stability were determined.The results showed that: the oil content of commercially available mayonnaise ranged from 49.00% to 73.70%,the p H ranged from 3.53 to 4.08,and the main particle size distribution was between 4 and 10 μm;the mayonnaise existed in the form of emulsion droplets,which was a typical oil-in-water structure;the rheological properties of mayonnaise showed that it was a shear-thinning pseudoplastic fluid,and the elastic modulus(G’)was much larger than that of The rheological properties of mayonnaise indicate that it is a shear-thinning pseudoplastic fluid with an elastic modulus(G’)much larger than the viscous modulus(G"),showing an elastic solid-like nature;the qualitative data indicate that mayonnaise has a high viscosity and good spreadability.The differences in brightness(L*),redness(a*),yellowness(b*)and total color difference(ΔE*)of commercially available mayonnaise were significant.The high emulsion stability and thermal stability(>94%)of the eight mayonnaise types facilitated the storage and use of mayonnaise.The sensory scores of the eight commercially available mayonnaise ranged from6.88 to 7.60,and the sensory quality of commercially available samples M6 and M7 was better.The physicochemical property indexes of sea buckthorn fruit oil were determined,and the effects of oil content,yolk content and vinegar content on the appearance,microstructure,particle size distribution,rheological properties,spreadability,emulsion stability and sensory of sea buckthorn seed oil mayonnaise were investigated,and the physical stability,oxidative stability and oxidation products of the optimized samples were analyzed.The results were as follows: sea buckthorn oil met the standard of secondary sea buckthorn oil with 70.43%unsaturated fatty acids,177.65 mg/100 g of vitamin E,340.57 mg/100 g of total carotenoids and 1424.49 mg/100 g of total sterols.The rheological results showed that the experimentally prepared mayonnaise samples all exhibited weak emulsion properties(elastic solid-like properties),which were shear-thinning pseudoplastic fluids.With the increase of oil content,the plasticity of mayonnaise increased in appearance and the particle size decreased;the stress scan showed that the G’ increased with the increase of oil content in the linear viscoelastic region and the samples had a wider linear viscoelastic region(LVR),indicating that the mechanical strength of the samples increased.The apparent viscosity increased with the increase of oil content.When the oil content exceeded 79%,the inter-droplet forces within the sample increased,resulting in aggregated flocculation,which increased the particle size,decreased the stability of the emulsion,and decreased the sensory quality of the sample.With the increase of egg yolk content,the appearance of mayonnaise plasticizing ability increased and particle size gradually decreased;within the linear viscoelastic zone,G’ increased and the sample had a wider LVR;hardness and spreadability increased.At 12% egg yolk content,the same oil droplet aggregation made particle size increase,emulsion stability,and sensory score decrease.The sensory score was basically the same as that of commercially available mayonnaise when the yolk content was 10%-12%.With the increase of vinegar content,the shaping ability of mayonnaise was enhanced and the particle size was concentrated between6～8 μm.At 8% vinegar,mayonnaise had the smallest particle size,G’ and apparent viscosity increased,and the samples had wider LVR.sample spreadability was closer to that of commercially available samples at 7% and 9% vinegar;emulsion stability decreased with increasing vinegar content;sensory scores were optimal at 7% vinegar content.The organoleptic quality was basically the same as that of the commercially available samples at7%-9% vinegar content.The response surface optimized formulation was 76.99% oil,9.90%egg yolk and 6.92% vinegar.The physicochemical index of the optimized samples was close to that of the commercially available sample M7,but the thixotropic recovery rate and emulsion stability were lower than those of the commercially available samples,which might be caused by the absence of thickening agents.After 53 days of storage,the physical stability of all the samples decreased,and the oil precipitation was serious and the structure was destroyed at 4 ℃;with the increase of storage time,the higher the temperature,the greater the oxidation of the samples.The primary oxidation products of sea buckthorn oil were mainly cis-trans-conjugated diene hydroperoxides,and the secondary oxidation products were mainly alkyl aldehydes.The same study was conducted on sea buckthorn seed oil and mayonnaise prepared from sea buckthorn seed oil,and the results were as follows: sea buckthorn seed oil met the criteria of Grade III oil,with unsaturated fatty acid content of 87.85%;total carotenoid content of89.34 mg/100g;vitamin E content of 256.11 mg/100g;total sterol content of 1462.49 mg/100 g.When the oil content increased from 67% to 76%,the mayonnaise became more plastic in appearance and the particle size decreased;the stress scan results showed that in the linear viscoelastic zone with the increase of oil content G’ increased and the sample had a wider LVR,indicating that the mechanical strength of the sample increased.The apparent viscosity increased with the increase of oil content.The sensory quality of commercially available samples was achieved at 76% oil content.When the oil content exceeded 79%,the samples became less plastic;the particle size increased to 12.67 μm;G’ and apparent viscosity decreased,the LVR interval narrowed,and the spreadability,emulsion stability,and sensory quality decreased.With the increase of egg yolk content,the plasticizing ability of mayonnaise in appearance increased and the particle size gradually decreased;within the linear viscoelastic zone,G’ increased and the samples had wider LVR;hardness,spreadability and emulsion stability improved.The sensory score was basically the same as that of the commercially available samples when the egg yolk content was 10%-12%.As the vinegar content increased,the plasticity of mayonnaise was enhanced;the particle size gradually decreased;G’ and apparent viscosity increased,and the samples had wider LVR.the spreadability of the samples was closer to that of the commercially available samples at 8% vinegar content;the emulsion stability decreased with the increase of vinegar content;the sensory score was optimal at 8%vinegar content.In addition,the organoleptic scores of the vinegar content at 7-9% were basically the same as those of the commercially available samples.The response surface optimized formulation was 75.34% oil,10.78% egg yolk and 8.04% vinegar.The physical and chemical indexes of the optimized samples were close to those of the commercially available sample M7,but the thixotropic recovery rate and emulsion stability were lower than those of the commercially available samples,and the structural recovery ability of the samples was poor.After 53 days of storage,the physical stability of all samples showed a decreasing trend,and the higher the storage temperature,the looser the emulsion system;with the increase of storage time,the higher the storage temperature the greater the degree of oxidation of the samples.The primary oxidation products of sea buckthorn seed oil mayonnaise were mainly cis-trans-conjugated diene hydroperoxides and cis-trans-conjugated dienones;the secondary oxidation products were mainly alkyl aldehydes,(E)-2-enal,(E,E)-2,4-dienal.