Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity

V. Vathsala,Vivek Saurabh, Ganesh Kumar Choupdar,Neelam Upadhyay,Sukhvinder Pal Singh,Anirban Dutta,Charanjit Kaur

Food Research International（2023）

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摘要

•Low-fat innovative mayonnaise (IM) stabilized through Pickering emulsion.•WPC-Pectin complex demonstrated via fluorescence- micro and spectroscopy.•Black garlic particles (BGP) as a functional ingredient and pigment in IM.•BGP enhanced sensory quality and oxidative stability of IM.

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关键词

Black garlic,Fluorescence,LMP,Maillard reaction products,Rheology

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