Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan

Document Type : Research Article


1 Iranian Research Organization for Science and Technology

2 Faculty member -Associate Professor, Department of Food Science and Technology, Iranian Research Organization for Science and Technology, Tehran, Iran

3 Professor, Department of Polymer Chemistry, University of Tehran, Tehran, Iran

4 Professor Department of Biotechnology, Iranian Research Organization for Science and Technology

5 Assistant Professor, Department of Plant Processing, Iranian Research Organization for Science and Technology, Tehran, Iran


In this study, potato starch was etherified by monochloroacetic acid and then was cross-linked by Sodium triphosphate. Thereafter, chitosan nanoparticles were added to increase the antimicrobial properties and was used in mayonnaise with reduced fat in three types of formulations, with 30, 40 and 50% reduced fat. In rheological studies, from 4 different levels, carboxymethylated starch at the level of 7.6, cross-linked at the level of 0.2, containing nano-chitosan at the level of 20% was selected by creating a high complex viscosity. The average particle size of nanochitosan was 79 nm and its zeta potential was positive and equal to 36.6 mV. The results of the flow behavior of mayonnaise samples after 40 days showed that, due to the increase in shear rate, more changes were made in the apparent viscosity of samples 40 and 50% than 30% sample. In the study of viscoelastic behavior, the highest value of Ǵ was determined for 50% sample during the 46 days storage period. Evaluation of the thixotropic behavior of the samples revealed that, the substitution of modified starch increased the thixotropic properties of the mayonnaise emulsions. Study of stress changes in mayonnaise samples implied that, the highest stress was related to 50% mayonnaise sample compared to control. The flow behavior estimation of mayonnaise revealed that with increasing the amount of modified starch along with increasing the coefficient of stability, the amount of stress also increased. Emulsion stability assessment of the samples implied that the samples 30 and 40% have the highest degree of stability. Microbial evaluation of the sauce samples shows a decrease in the total microbial count of the control from 228.3×102 to 55.9 ×102 in the 30% sample, after 46 days.

Graphical Abstract

Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan


  • Modified carboxymethyl-phosphorylated potato starch containing nano-chitosan was prepared.
  • Modified potato starch was used as a substitute for some of the oil in mayonnaise.
  • This type of starch had a high complex viscosity and increased the stability of the mayonnaise emulsion.
  • Flow behaviors, viscoelastic, thixotropic and stress changes in mayonnaise samples confirmed the performance of this starch.
  • The total microbial count in the sauce containing modified starch decreased by 4 times compared to the control.


Main Subjects

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