Table 4.
Physicochemical properties of mayonnaise and analogs over 28 days of storage at 4 °C.
| Mayonnaise and Analog | A | B | C |
|---|---|---|---|
| Emulsifier | Freeze-Dried Aquafaba (FA) | Spray-Dried Aquafaba (SA) | Egg Yolk (EY) |
| Day 0 | |||
| pH | 3.99 ± 0.17 Ab | 3.74 ± 0.10 Bb | 4.66 ± 0.07 Aa |
| L* | 87.6 ± 0.03 Ab | 85.6 ± 0.04 Ac | 90.6 ± 0.1 Aa |
| a* | −2.31 ± 0.02 Bb | −2.17 ± 0.01 Bb | −1.85 ± 0.02 Ac |
| b* | 12.8 ± 0.02 Bc | 14.8 ± 0.05 Bb | 20.8 ± 0.09 Ba |
| Ch | 13.0 ± 0.03 Bc | 14.9 ± 0.05 Bb | 20.9 ± 0.09 Ba |
| ∆E1* | 8.56 ± 0.13 a | 7.82 ± 0.15 b | |
| Emulsion stability | 85.0 ± 3.2 Ab | 84.6 ± 2.0 Ab | 100 ± 0 Aa |
| Heating stability | 68.3 ± 5.0 Aa | 62.8 ± 1.7 Bab | 59.4 ± 1.0 ABb |
| Day 7 | |||
| pH | 4.05 ± 0.03 Ab | 4.00 ± 0.10 Ab | 4.50 ± 0.06 Ba |
| Emulsion stability | 83.4 ± 4.3 ABb | 83.6 ± 1.6 Ab | 100 ± 0 Aa |
| Heating stability | 70.2 ± 2.4 Ab | 76.2 ± 0.8 Aa | 61.6 ± 1.3 Ac |
| Day 14 | |||
| pH | 4.07 ± 0.02 Ab | 4.04 ± 0.07 Ab | 4.42 ± 0.01 Ba |
| Emulsion stability | 82.9 ± 4.2 ABb | 76.2 ± 3.7 ABb | 100 ± 0 Aa |
| Heating stability | 62.8 ± 8.0 Aa | 58.7 ± 7.1 Ba | 48.8 ± 1.4 BCa |
| Day 21 | |||
| pH | 4.02 ± 0.03 Ab | 3.98 ± 0.05 Ab | 4.40 ± 0.01 Ba |
| Emulsion stability | 75.4 ± 1.4 Bb | 73.3 ± 2.3 Bb | 100 ± 0 Aa |
| Heating stability | 66.5 ± 5.2 Aa | 57.6 ± 1.4 Bab | 48.3 ± 8.1 Cb |
| Day 28 | |||
| pH | 4.05 ± 0.09 Ab | 3.94 ± 0.03 Ab | 4.46 ± 0.02 Ba |
| L* | 82.4 ± 0.2 Bb | 81.7 ± 0.01 Bc | 88.2 ± 0.09 Ba |
| a* | −2.67 ± 0.02 Aa | −2.33 ± 0.01 Ab | −0.587 ± 0.040 Bc |
| b* | 13.7 ± 0.08 Ac | 17.0 ± 0.04 Ab | 25.4 ± 0.1 Aa |
| Ch | 14.0 ± 0.08 Ac | 17.1 ± 0.04 Ab | 25.4 ± 0.1 Aa |
| ∆E1* | 13.2 ± 0.3 a | 10.8 ± 0.2 b | |
| ∆E2* | 5.30 ± 0.23 a | 4.50 ± 0.04 b | 5.35 ± 0.08 a |
| Emulsion stability | 79.7 ± 2.7 ABb | 55.9 ± 5.8 Cc | 100 ± 0 Aa |
| Heating stability | 66.4 ± 5.7 Aa | 54.6 ± 3.9 Bb | 48.5 ± 3.8 BCb |
Ch, chroma; ∆E1*, colour difference from the control; ∆E2*, colour difference of mayonnaise and analog samples during cold storage. Data are expressed as means ± standard deviation (n = 3). Different letters (a–c) refer to significant differences according to Tukey’s test (p < 0.05). Lower case letters show significant differences among different emulsifiers. Capital letters show significant differences among storage time.