Edible mayonnaise-like emulsion stabilized by rice bran protein fibril aggregation: Effect of fibril aggregate structure

It was investigated the impact of rice bran protein (RBP) fiber (PF) aggregates on the properties of mayonnaise-like emulsions. Using RBP with different structures during PF aggregate formation, plant-based emulsions were prepared and evaluated for interfacial protein adsorption (AP%), water-holding capacity (WHC), rheological and textural properties, color, sensory quality, and storage stability. PF aggregate–based emulsions had 11.29% and 16.8% higher AP% values and 43.73% and 107.64% higher WHC values than those of RBP emulsions and homemade mayonnaise, respectively. Texture analysis showed significant improvements in hardness, viscosity, cohesiveness, and springiness. After 30 days, peroxide values in PF aggregate emulsions were 25.13% lower than those in RBP emulsions and 33.57% lower than those in homemade mayonnaise; malondialdehyde content was 15.57% and 21.25% lower, respectively. The total viable count of PF aggregate emulsions was 21.51% lower than that of RBP emulsions. These findings highlight the enhanced stability of PF aggregate–based mayonnaise-like emulsions.