Chitosan as a natural emulsifier in mayonnaise: stability and effects on product quality

Alicia Casariego; Raúl Díaz

doi:10.5281/zenodo.13996171

Autores/as

Alicia Casariego Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba. Autor/a https://orcid.org/0000-0002-7687-5984
Raúl Díaz Facultad de Ciencias Químicas, Universidad de Guayaquil. Ecuador. Autor/a https://orcid.org/0000-0001-9023-4481

DOI:

https://doi.org/10.5281/zenodo.13996171

Palabras clave:

quitosana, propiedades espumantes, emulsiones, estabilidad de espumas, mayonesa, sal

Resumen

En este estudio se evaluaron las propiedades espumantes y emulsionantes de la quitosana y su aplicación en la formulación de productos alimenticios como tortas, panqués y mayonesas. Los resultados indicaron que la quitosana presenta una notable capacidad espumante, aunque esta disminuyó con la adición de sal, que a su vez mejoró la estabilidad de las espumas. Se observó que la quitosana formó emulsiones estables, favorecidas por su estructura molecular, aunque la presencia de sal redujo la estabilidad de estas emulsiones. En las mayonesas, la quitosana logró sustituir parcialmente el huevo, manteniendo la estabilidad de las emulsiones, aunque concentraciones superiores al 0.1% generaron un regusto no deseado. Se sugirió realizar estudios a largo plazo para evaluar la estabilidad de las formulaciones durante el almacenamiento. Estos hallazgos resaltan el potencial de la quitosana como emulsionante y agente espumante en diversas aplicaciones alimentarias.

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