Enrichment with industrial waste whey protein and exotic fruit flours as an innovative and functional ingredient in the production of low-fat functional mayonnaise

Abstract

The aim of this study was to produce low-fat mayonnaise using equal proportions of flours obtained from tropical fruits such as pineapple, coconut, and mango, and commercial waste whey protein powder as fat substitutes. The resulting mayonnaises were evaluated in terms of physical, chemical, nutritional, rheological, microbial, and sensory properties. Mayonnaises containing fruit flour had lower fat content (35.58%) and higher protein (7.28%) and dietary fiber content (22.38%) than control mayonnaises (CMYN). Fruit flours and whey protein powder significantly improved bioactive properties by increasing total phenolic content (TPC: 5.45-37.68 mg GAE/100 g) and antioxidant activity (DPPH: 19.22-27.95 mg TE/100 g; ABTS center dot+: 23.66-50.61 mg TE/100 g); MMYN (mango flour: whey protein powder) and PMYN (pineapple flour: whey protein powder) showed the strongest values. All samples exhibited pseudoplastic properties, while fruit flours increased the consistency. The highest viscosity and G values were measured in CCMYN mayonnaise. pH was affected by fruit acidity, and microbial growth was slower in samples containing fruit flour. The addition of fruit flours increased the b* value. PMYN mayonnaise containing pineapple flour was liked as much as the control. Tropical fruit flours (especially pineapple flour) and whey protein powder have shown promising results in the production of reduced-fat mayonnaise with improved functional properties and sensory acceptance.