PROPOLIS AND LION'S PAW MAYONNAISE

Abstract

The invention relates to the field of food technology, specifically to a formulation based on the use of propolis and lady's mantle (Alchemilla persica) extracts as natural antioxidant and antimicrobial components in mayonnaise production, providing an alternative to conventional preservatives, enhancing the functionality of the product, extending its shelf life, and improving its safety.

Description

PROPOLIS AND LION'S PAW MAYONNAISE TECHNICAL FIELD The invention relates to the field of food technology, specifically the use of propolis in mayonnaise production. and extracts of lady's mantle (Alchemilla persica) are natural antioxidants and traditional preservatives based on their use as antimicrobial components providing an alternative, increasing the functionality of the product, extending its shelf life and ensuring its safety. It is related to a formulation that improves. PREVIOUS TECHNIQUE In studies on mayonnaise and similar emulsion-based food products, recent Over the years, plant extracts, seeds, essential oils, industrial by-products, and red various formulations containing different flavor components such as pepper, tomato and avocado It was developed also for the production of low-cholesterol and low-fat mayonnaise. solutions and applications based on the use of different types of liquid oils It is known to have become widespread. In addition, chickpea boiling water and various Improving emulsion stability through the use of gums obtained from various sources. Functional products are also recommended. However, this is in line with consumer demands. These newly developed formulations lead to changes in the chemical structure of mayonnaise. This affects the physical stability, oxidative resistance, and flavor characteristics of the product. It has a direct impact on them. On the other hand, regarding synthetic antioxidants... Due to negative perceptions and concerns about the potential harm of these components, natural The use of ingredients rich in antioxidants and thus the oxidative protection of the product Increasing its stability is becoming increasingly important. In this context, natural ingredients are used, including propolis and lady's mantle (Alchemilla persica). an additive-based preservative system in real food emulsions The need for its implementation continues. THE PURPOSE OF THE INVENTION The aim of the invention is to provide an alternative to synthetic preservatives in mayonnaise production. The goal is to develop a natural protective system that can be created. To this end, natural Propolis, known for its antioxidant and antimicrobial properties, and lady's mantle (Alchemilla) By including extracts of (Persica) in mayonnaise emulsion, the physical properties of the product are improved. 1 and preservation of its functional properties, support of its oxidative stability, to provide a safer structure against potentially pathogenic microorganisms and The aim is to extend the shelf life. Furthermore, the invention aims to create a true food emulsion. the applicability of these natural additives in mayonnaise the creation of a functional and safe product that meets consumer expectations. The aim is to obtain the formulation. DETAILED DESCRIPTION OF THE INVENTION The invention involves the use of natural antioxidants and antimicrobials in mayonnaise production. propolis and lion's paw (Alchemilla persica) extracts exhibiting these properties It is envisioned that propolis will be used in this formulation, along with supercritical fluid. It is obtained by extraction, while lion's paw plant extract is obtained by maceration. It is prepared using this method. These natural extracts obtained are added to the mayonnaise emulsion. By adding these ingredients in specific proportions, a functional product is obtained. The Supercritical Fluid (SFF) unit used in propolis extraction has high... It operates in conjunction with a pressure pump and a CO₂ cylinder, under controlled conditions. Efficient extraction of bioactive components from propolis samples This provides... For this purpose, a 200 g sample of propolis is placed in a cloth bag in stainless steel. Steel is placed in the extractor and supercritical carbon dioxide fluid extraction is performed. The SC-CO₂ extract of propolis is obtained using a unit. This process, Extractor temperature 40 °C, restrictor temperature 50 °C, separator temperature The temperature is 40 °C, the operating time is 300-390 minutes, and the pressure is 295-320 bar. This is carried out in such a way. The process is repeated five times, and the resulting... The extracts are mixed homogeneously and stored at -20 °C for analysis. is being done. Extraction of lady's mantle (Alchemilla persica) plant is done using the maceration method. This is carried out by adding 200 mL of water to 20 g of powdered plant samples. Pure water is added and the mixture is stirred in a heated magnetic stirrer at 150 rpm for 48 hours. They are stirred at room temperature for a period of time. Then the extracts are passed through filter paper. It is filtered and the resulting liquid is passed through a rotary evaporator at a temperature not exceeding 40 °C. The extracts are then evaporated. Afterwards, the extracts are stored in petri dishes at room temperature for 48 hours. They are left to dry in containers, and once the drying process is complete, the extracts are sent for analysis. It is stored in glass tubes at -20 °C. 2 The invention covers the creation of mayonnaise emulsion using a laboratory type. A homogenizer is used. The physical and functional properties of mayonnaise products are analyzed. to maintain their characteristics and potential pathogens that could negatively affect human health eggs used in production to reduce the risk of microorganisms First, it is pasteurized. For this process, a water bath at a constant temperature of 60°C is used. Then ice water is used. The liquid is added to all the eggs, bringing their core temperature to 60 °C. It is kept in a hot water bath until it reaches the desired temperature, then at this temperature for 3.5 minutes. It is kept and pasteurization is completed. Immediately after pasteurization... The eggs are placed in ice water and cooled until they reach room temperature. Ensuring emulsion stability is one of the key aspects in mayonnaise production. Mayonnaise is one of the oil-in-water type emulsions where oil droplets are surrounded by water. It is among them. The main component that provides emulsion stability is egg. Since the yolk contains lecithin, the egg should be cooked before adding vegetable oil. The yolk is ensured to dissolve well in the aqueous phase. In this regard... First, 9 g pasteurized egg yolks, 2 g sugar, 0.5 g salt, 7 mL vinegar, and 1.5 mL water. The aqueous phase is prepared by weighing. The prepared aqueous phase is then heated at low speed for 5 minutes. It is homogenized throughout. Then, plant extract is added to this homogenized aqueous phase. The oil is first added drop by drop through a pipette, until the desired consistency is reached. When it reaches the desired consistency, liquid oil is continuously added in the form of a thin stream. In this way... The control group's mayonnaise production is nearing completion. In the mayonnaise formulations prepared within the scope of the invention, by volume of vegetable oil The mixture contains 80% fat, 9% egg yolks, 2% sugar, 0.5% salt, 7% vinegar, and 1.5% water. It is used. Calcium disodium EDTA and potassium sorbate are included in the formulations. It is not included. In formulations containing propolis, in the proportions specified above. the total amount of mixed vegetable oil, egg yolks, sugar, salt, vinegar, and water In comparison, the propolis content is determined to be between 0.1% and 0.3% by volume. Aslan In formulations containing the claw of the Alchemilla persica, in the proportions specified above. the total amount of mixed vegetable oil, egg yolks, sugar, salt, vinegar, and water In comparison, plant extracts are used in concentrations ranging from 0.1% to 0.3% by volume. In formulations where both extracts are used together, propolis and Alchemilla are used. Persica is added to the mayonnaise emulsion in equal proportions. In the production of mayonnaise with added propolis, the following methods were followed in the production of control mayonnaise. The method is based on this. However, in this formulation, propolis extract, 1.5 mL of liquid oil It is dissolved in it with the help of a homogenizer. Then, the homogenized mixture... 3 Propolis-oil mixture is added to the mayonnaise mixture at concentrations of 0.1% and 0.3%. Production is nearing completion. Control is also carried out in the production of mayonnaise with added lady's mantle (Alchemilla persica). The method used in mayonnaise production is preserved. In this structure, plant extracts are used. It is dissolved in 1.5 mL of pure water using a homogenizer. Then... The homogenized plant-water mixture is added to the mayonnaise mixture at concentrations of 0.1% and 0.3%. The production process is completed by adding more ingredients. As described above, propolis and lady's mantle (Alchemilla persica) Using extracts, a natural additive-based mayonnaise emulsion is created. a protective system is being created, and with this system, the functional and shelf life of the product is ensured. The aim is to create a long-lasting and secure structure. 4

Claims

1. This is a mayonnaise product containing propolis, characterized by its 80% plant-based composition by volume. fat, 9% egg yolk, 2% sugar, 0.5% salt, 7% a mayonnaise mixture prepared with 1.5% vinegar and 1.5% water Containing propolis extract in a range of 0.1% to 0.3% by volume of the mixture. It is characterized by its inclusion.

2. This mayonnaise product contains lion's paw (Alchemilla persica) and its characteristic feature is; 80% vegetable oil by volume, 9% egg yolk, 2% Prepared with sugar, 0.5% salt, 7% vinegar, and 1.5% water. in a mayonnaise mixture, 0.1% to 0.3% by volume of the mixture It contains lion's paw (Alchemilla persica) extract. It is characteristic.

3. It is a mayonnaise product, characterized by its 80% vegetable oil and 9% by volume. egg yolk, 2% sugar, 0.5% salt, 7% vinegar, 1.5% an equal volume of mayonnaise mixture prepared with water in that ratio Containing propolis extract and lady's mantle (Alchemilla persica) extract It is characteristic.