A novel mayonnaise product rich in cis-lutein with higher bioaccessibility using natural food ingredients and its textural properties, sensory quality and storage stability

文献类型： 外文期刊

第一作者： Shi, Liangman

作者： Shi, Liangman;Zhu, Lunhui;Cao, Jialing;Zhang, Lianfu;Yang, Cheng;Shi, Liangman;Zhu, Lunhui;Cao, Jialing;Zhang, Lianfu;Yang, Cheng;Zhang, Zhongyuan;Dai, Zhuqing;Li, Dajing

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关键词： Mayonnaise; All-E-lutein; Z-lutein; Isomerization; Garlic oil; Bioaccessibility; Sensary evaluation

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 492 卷

页码：

收录情况： SCI

摘要： A novel mayonnaise product rich in cis (Z)-lutein was developed by natural garlic oil and heat treatment. The formula of the mayonnaise was as follows: 68 % soybean oil, 7 % garlic oil, 14 % egg yolk, 6 % white vinegar, 3 % white sugar, and 2 % edible salt. After heated at 50 degrees C for 1 h, the ratio of Z-lutein in the mayonnaise significantly increased from 11.59 % to 40.47 %. The final products showed higher textural stability and relatively good sensory acceptance comparing with three commercial mayonnaises. The partition factor value of the ordinary mayonnaise was 46.50 %, while that of mayonnaise rich in Z-lutein reached 60.27 %. The bioaccessiblity of lutein in mayonnaise rich in Z-lutein was 31.72 % by simulated in vitro digestion and was twice of that in ordinary mayonnaise (14.68 %). We conclude, for the first time, garlic oil and thermal treatment improve the production of Z-lutein in the real food emulsion system.

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