Effect of dietary proteins on mayonnaise techno-functionality and rheology: A review

Mayonnaise is a thermodynamically unstable emulsion for longer periods of time at the interfacial regions and is associated with health-related concerns owing to its high fat and cholesterol contents. Recently there has been a shift of selection of ingredients from synthetic components such as monoglycerides towards organic such as proteins with hydrophobic and hydrophilic amino acids that reduce interfacial tension in mayonnaise. The present review shows the strategies to replace egg yolk-based fats with different source proteins for enhancing the techno-functionality of mayonnaise with higher consumer acceptability. Therefore, present review spotlights the implications of different proteins from plants (Opuntia robusta, faba, chickpea, lentil, rice, wheat gluten, zein, and soya); animals (chicken, egg white, casein, whey); from marine such as fish gelatin, tuna hydrolysate, and microbial origins (Chlorella protothecoides & Arrowtooth flounder) on improving the techno-functionality of mayonnaise. This review also depicts information regarding the impact of multiple origin proteins on the chemical composition, rheological features, texture profile, microstructure, stability, colour attributes, and sensory characteristics of protein-based functional mayonnaise. Further, the review highlights the need for further studies to investigate the role of amino acids from these different origin proteins in other emulsion products like margarine.