Journal of Food Science and Agricultural Technology (JFAT)
School of Agro-Industry
Mae Fah Luang University

ISSN: 2408-1736


Storage stability of mayonnaise using mangosteen nanofibrillated cellulose as a single emulsifier

Pornsuda Choublab, Thunnalin Winuprasith


This research was aimed to study the effects of storage time on properties and stability,
including texture, color, pH, particle size, rheology, sensory acceptability, and phase separation
of mayonnaise using nanofibrillated cellulose (NFC) as a single emulsifier. NFC was extracted
from mangosteen (Garcinia mangostana L.) rind using hot aqueous sodium hydroxide solution
followed by shearing in a high-pressure homogenizer. A control formula of mayonnaise using
egg yolk as an emulsifier was prepared and used as a reference. For non-egg formula, the egg
yolk was fully substituted by NFC at levels of 5.0, 7.5 and 10.0% (w/w). All samples were
kept in a refrigerator at 4ºC for 8 weeks. The texture, color, pH, particle size, rheology, and
sensory acceptability were determined every 2 weeks. The results showed that an apparent
viscosity of all formulas were decreased with increasing storage time (p ≤ 0.05). The lightness
(L*) was slightly decreased while the redness (a*) and the yellowness (b*) were increased.
Similarly, pH was increased with increasing storage time. However, the oil droplet diameter
(i.e., volume average diameter or (d4,3) and adhesiveness were not significantly different from
the first week for all formulas (p > 0.05). In addition, no water layer separation was observed
throughout the storage time. After storage, all NFC mayonnaise formulas were accepted by
panelists with the sensory acceptability score between like slightly and like moderately.
The results confirmed that NFC was an effective emulsifier and this finding exhibited the
important implications of the utilization of NFC as a natural emulsifier in the development of
label-friendly food emulsion product.

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