Enzymatically depolymerized mangosteen aril pectin as a stabilizer for low cholesterol mayonnaise

This research evaluated the influence of the mangosteen aril hydrolysate (MAH) on the rheological behavior, emulsion stability (ES) and textural properties of mayonnaise-like emulsions made from soybean oil and egg yolks. All emulsions showed a pseudoplastic behavior (n 1) at 25°C, except for the 100% soybean oil formulation, which displayed Newtonian behavior. Formulations with MAH with varying degrees of pectin hydrolysis (DP18, DP31 and DP45) presented a higher ES and emulsion heat stability (EHS) than formulations with non-enzymatically treated mangosteen aril (DP12). Furthermore, the DP31 MAH preparation acted synergistically with egg yolk increasing the ES and EHS. From simplex-centroid mixture design, it was found that formulations with soybean oil/MAH/egg yolk (w/w) ratio compositions of 0.666/0.334/0, 0.333/0.333/0.333 and 0.167/0.666/0.167 with the DP45 MAH also showed high values of ηapp, firmness, adhesive force and adhesiveness, which are similar in comparison to the commercial mayonnaise.