Utilization of Aronia Pomace in Low-Fat Mayonnaise Production

Yıl 2025, Cilt: 10 Sayı: 6, 1010 - 1019, 30.11.2025

Alican Akçiçek

https://doi.org/10.35229/jaes.1773052

Öz

This study explored the potential use of cold-pressed aronia pomace as a functional ingredient in low-fat mayonnaise production to strengthen its zero-waste potential. The pH, color, flow behavior, viscoelastic properties, textural properties, and antioxidant properties of low-fat mayonnaise samples were investigated. Cold-pressed aronia pomace can be considered a good source for enriching low-fat mayonnaise due to its high carbohydrate and antioxidant content. The findings indicated that as aronia pomace concentration increased, pH decreased, L* and b* values decreased, and a* values increased. All mayonnaise samples showed shear thinning behavior and G' was found to be higher than G" across all frequencies and the samples had a viscoelastic solid character. As the concentration of aronia pomace increased, the hardness, gumminess and chewiness values of the samples increased.The antioxidant values of low-fat mayonnaise samples increased with the aronia pomace concentration. This study supports human health by using aronia pomace obtained from cold-pressed aronia juice as a functional ingredient in low-fat mayonnaise samples. Fruit juice processing byproducts are generally directly buried in the soil, causing serious environmental pollution. Their evaluation and processing in an environmentally friendly manner should provide economic advantages. This study aimed to produce low-fat, functional mayonnaise by utilizing cold-pressed aronia juice pomace to reduce waste amount and fulfill the concept of circular economy and sustainability.

Anahtar Kelimeler

Antioxidant properties , cold pressed aronia pomace , low fat mayonnaise , zero waste potential.

Proje Numarası

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Aronya Atığının Düşük Yağlı Mayonez Üretiminde Kullanılması

Öz

Bu çalışmada, sıfır atık potansiyelini güçlendirmek için soğuk preslenmiş aronya atığının düşük yağlı mayonez üretiminde fonksiyonel bileşen olarak potansiyel kullanımı gerçekleştirilmiştir. Düşük yağlı mayonez örneklerinin pH, renk, akış davranış özellikleri, viskoelastik özellikleri, tekstürel özellikleri ve antioksidan özellikleri araştırıldı. Soğuk preslenmiş aronya atığı yüksek karbohidrat ve antioksidan içeriği nedeniyle düşük yağlı mayonezleri zenginleştirmek için iyi bir kaynak olarak düşünülebilir. Bulgular değerlendirildiğinde, aronya atığı konsantrasyonu arttıkça pH değeri düşmüştür, L* ve b* değerleri azalırken a* değeri ise artış göstermiştir. Tüm mayonez örnekleri kayma incelmesi davranışı göstermiş ve G', G"'dan tüm frekans boyunca daha yüksek bulunmuştur ve örnekler viskoelastik katı karakter yapısına sahiptir. Aronya atığı konsantrasyonu arttıkça örneklerin sertlik, sakızımsılık ve çiğnenebilirlik değerleri artmıştır. Düşük yağlı mayonez örneklerinin antioksidan değerleri aronya atığı konsantrasyonu ile birlikte artış göstermiştir. Bu çalışma soğuk preslen aronya suyundan elde edilen aronya atığının fonksiyonel bileşen olarak düşük yağlı mayonez örneklerinde kullanımıyla insan sağlığını destekler niteliktedir. Meyve suyu işleme yan ürünleri genellikle doğrudan toprağa gömülür ve bu da ciddi çevre kirliliğine neden olur. çevre dostu bir şekilde değerlendirilmesi ve işlenmesinin ekonomik avantajlar sağlaması gerekmektedir. Bu çalışma ile atık miktarını azaltmak ve döngüsel ekonomi ile sürdürülebilirlik konseptini yerine getirmek amacıyla soğuk sıkım aronya meyve suyu atıkları değerlendirilerek düşük yağlı, fonksiyonel mayonez üretimi amaçlanmıştır.

Anahtar Kelimeler

Antioksidan özellikler , düşük yağlı mayonez , sıfır atık potansiyeli , soğuk pres aronya atığı.

Proje Numarası

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Kaynakça

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