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Design and Application of Hydrocolloids from Butternut Squash (Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces
[Image: see text] Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extracti...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical Society
2021
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7931383/ https://www.ncbi.nlm.nih.gov/pubmed/33681591 http://dx.doi.org/10.1021/acsomega.0c05852 |
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author | Orgulloso-Bautista, Silvia Ortega-Toro, Rodrigo García Zapateiro, Luis Alberto |
author_facet | Orgulloso-Bautista, Silvia Ortega-Toro, Rodrigo García Zapateiro, Luis Alberto |
author_sort | Orgulloso-Bautista, Silvia |
collection | PubMed |
description | [Image: see text] Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extraction. A microstructure product such as mayonnaise is an oil-in-water-type emulsion design with the components of the complex varying from egg yolk, additives, spices, sugar, and other optional ingredients to improve its stabilities and organoleptic characteristics. The main objective of the study was to design and characterize the physicochemical, bromatological, and sensory analyses and rheological properties of the mayonnaise-type sauce formulated with hydrocolloids obtained from the epidermis of butternut squash (Cucurbita moschata) and xanthan gum. The rheological study allowed us to obtain a behavior of a non-Newtonian flow of the shear-thinning type for all the samples, and flow curves could be well described by the Carreau model (R(2) ≥ 0.993). The samples exhibit a more elastic than viscous behavior, with a higher storage modulus than the loss modulus (G′ > G″) in the evaluated frequency range. When performing the physicochemical analysis, pH values (4.02–4.28), titratable acidity (0.40–0.48), peroxide index (12.5–20 meq), and a stable behavior were achieved in all the formulations except for MS2, which showed instability. Regarding the sensory evaluation, the MS3 sample reflected the closest values to the control sample, with a higher level of satisfaction. On the other hand, the bromatological analysis of MS3 presented a humidity value of 55.3 ± 0.27; carbohydrates, 7.66 ± 0.42; protein, 0.87 ± 0.02; fiber, 0.94 ± 0.05; and ash, 0.54 ± 0.05. The development of this product contributes to the transformation and agro-industrial use of the butternut squash (C. moschata); likewise, it allows us to obtain a mayonnaise-type sauce with organoleptic and nutritional characteristics for human consumption. |
format | Online Article Text |
id | pubmed-7931383 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | American Chemical Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-79313832021-03-05 Design and Application of Hydrocolloids from Butternut Squash (Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces Orgulloso-Bautista, Silvia Ortega-Toro, Rodrigo García Zapateiro, Luis Alberto ACS Omega [Image: see text] Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extraction. A microstructure product such as mayonnaise is an oil-in-water-type emulsion design with the components of the complex varying from egg yolk, additives, spices, sugar, and other optional ingredients to improve its stabilities and organoleptic characteristics. The main objective of the study was to design and characterize the physicochemical, bromatological, and sensory analyses and rheological properties of the mayonnaise-type sauce formulated with hydrocolloids obtained from the epidermis of butternut squash (Cucurbita moschata) and xanthan gum. The rheological study allowed us to obtain a behavior of a non-Newtonian flow of the shear-thinning type for all the samples, and flow curves could be well described by the Carreau model (R(2) ≥ 0.993). The samples exhibit a more elastic than viscous behavior, with a higher storage modulus than the loss modulus (G′ > G″) in the evaluated frequency range. When performing the physicochemical analysis, pH values (4.02–4.28), titratable acidity (0.40–0.48), peroxide index (12.5–20 meq), and a stable behavior were achieved in all the formulations except for MS2, which showed instability. Regarding the sensory evaluation, the MS3 sample reflected the closest values to the control sample, with a higher level of satisfaction. On the other hand, the bromatological analysis of MS3 presented a humidity value of 55.3 ± 0.27; carbohydrates, 7.66 ± 0.42; protein, 0.87 ± 0.02; fiber, 0.94 ± 0.05; and ash, 0.54 ± 0.05. The development of this product contributes to the transformation and agro-industrial use of the butternut squash (C. moschata); likewise, it allows us to obtain a mayonnaise-type sauce with organoleptic and nutritional characteristics for human consumption. American Chemical Society 2021-02-16 /pmc/articles/PMC7931383/ /pubmed/33681591 http://dx.doi.org/10.1021/acsomega.0c05852 Text en © 2021 The Authors. Published by American Chemical Society This is an open access article published under an ACS AuthorChoice License (https://creativecommons.org/licenses/by-nc-nd/4.0/) , which permits copying and redistribution of the article or any adaptations for non-commercial purposes. |
spellingShingle | Orgulloso-Bautista, Silvia Ortega-Toro, Rodrigo García Zapateiro, Luis Alberto Design and Application of Hydrocolloids from Butternut Squash (Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces |
title | Design and Application of Hydrocolloids from Butternut
Squash (Cucurbita moschata) Epidermis
as a Food Additive in Mayonnaise-type Sauces |
title_full | Design and Application of Hydrocolloids from Butternut
Squash (Cucurbita moschata) Epidermis
as a Food Additive in Mayonnaise-type Sauces |
title_fullStr | Design and Application of Hydrocolloids from Butternut
Squash (Cucurbita moschata) Epidermis
as a Food Additive in Mayonnaise-type Sauces |
title_full_unstemmed | Design and Application of Hydrocolloids from Butternut
Squash (Cucurbita moschata) Epidermis
as a Food Additive in Mayonnaise-type Sauces |
title_short | Design and Application of Hydrocolloids from Butternut
Squash (Cucurbita moschata) Epidermis
as a Food Additive in Mayonnaise-type Sauces |
title_sort | design and application of hydrocolloids from butternut
squash (cucurbita moschata) epidermis
as a food additive in mayonnaise-type sauces |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7931383/ https://www.ncbi.nlm.nih.gov/pubmed/33681591 http://dx.doi.org/10.1021/acsomega.0c05852 |
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