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<p><i>Aloe vera</i> leaves possess properties that enhance sensory qualities and improve stability, making them suitable for various food applications. In this study, <i>Aloe vera</i> powder (AVP) was characterized for its structural and functional properties and subsequently incorporated into mayonnaise formulations to replace vegetable oil at levels of 15%, 30%, 45%, and 60%. Results showed that AVP contained acemannan and pectin, exhibited high water- and oil-holding capacities, and demonstrated good emulsifying properties, supporting its potential as a natural fat replacer and stabilizer in mayonnaise. Substituting oil with AVP markedly reduced the fat content of mayonnaise by 15% – 61%, corresponding to a 13.7–56.1% decrease in caloric value relative to the control. Although AVP replacement decreased the viscosity of mayonnaise, all formulas still exhibited a similar rheological behavior with the pseudoplastic and weak-gel structure. In addition, increasing AVP levels led to decreased hardness and stickiness, while brightness, spreadability and emulsion stability improved significantly. The mayonnaise with oil substitutions of 15% and 30% maintained oil droplet size and distribution and received equal or better consumers’ scores than the full-fat one in all sensory attributes. Moreover, AVP incorporation significantly delayed lipid oxidation during storage, resulting in greater oxidative stability at both ambient and refrigerated temperatures. These findings suggest that AVP is a promising fat substitute for producing reduced-fat and light mayonnaise while maintaining desirable quality attributes.</p>

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Impacts of Aloe vera powder as a fat substitute on the physicochemical, rheological, sensorial properties, and oxidative stability of reduced-fat mayonnaise

  • 期刊论文

  • 发表日期：

    2026年2月26日

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  • Nhat Minh Tran,
  • Phu Hoang Trinh,
  • Nhu Bich Ma,
  • Ngoc Lieu Le,
  • Linh Tran Khanh Vu

摘要

Aloe vera leaves possess properties that enhance sensory qualities and improve stability, making them suitable for various food applications. In this study, Aloe vera powder (AVP) was characterized for its structural and functional properties and subsequently incorporated into mayonnaise formulations to replace vegetable oil at levels of 15%, 30%, 45%, and 60%. Results showed that AVP contained acemannan and pectin, exhibited high water- and oil-holding capacities, and demonstrated good emulsifying properties, supporting its potential as a natural fat replacer and stabilizer in mayonnaise. Substituting oil with AVP markedly reduced the fat content of mayonnaise by 15% – 61%, corresponding to a 13.7–56.1% decrease in caloric value relative to the control. Although AVP replacement decreased the viscosity of mayonnaise, all formulas still exhibited a similar rheological behavior with the pseudoplastic and weak-gel structure. In addition, increasing AVP levels led to decreased hardness and stickiness, while brightness, spreadability and emulsion stability improved significantly. The mayonnaise with oil substitutions of 15% and 30% maintained oil droplet size and distribution and received equal or better consumers’ scores than the full-fat one in all sensory attributes. Moreover, AVP incorporation significantly delayed lipid oxidation during storage, resulting in greater oxidative stability at both ambient and refrigerated temperatures. These findings suggest that AVP is a promising fat substitute for producing reduced-fat and light mayonnaise while maintaining desirable quality attributes.