The quality characteristics of plant-based garlic mayonnaise using chickpea aquafaba with different ultrasonic treatment time

Recently, there has been a growing trend to replace animal ingredients used in food with plant-based alternatives for health, environment, and animal welfare. In this study, chickpea aquafaba was used as emulsifier for mayonnaise, and the effect of ultrasound on aquafaba and plant-based mayonnaise was investigated. Aquafaba with chickpea [1:2 (w/w)] was treated by ultrasound in 40 kHz and 200 W for 0, 30, 60, and 90 min. The emulsion property and quality of aquafaba with ultrasonic treatment time (UTT) and plant-based mayonnaise (UTT0, UTT30, UTT60, and UTT90) were analyzed, and compared with mayonnaise using egg yolk (CONT). As the UTT of aquafaba, the protein solubility increased, but emulsion activity index was highest in sample treated for 30 min (p<0.05). These results affected plant-based mayonnaise. The microstructure was confirmed that oil droplet of plant-based mayonnaises were larger than CONT, and size of oil droplet decreased by UTT. The emulsion stability of plant-based mayonnaises were about 7-11% lower than CONT, and among plant-based mayonnaises, UTT30 was the highest at 81.30%, and UTT60 and UTT90 were the lowest. Plant-based mayonnaise had higher viscosity and overall acceptability than CONT, and viscosity decreased by UTT. Optimal UTT had a beneficial effect on the emulsion property of aquafaba and mayonnaise, and a positive role can be expected as plant-based alternative emulsifier.