Aronya Atığının Düşük Yağlı Mayonez Üretiminde Kullanılması

Alican Akçiçek

doi:10.35229/jaes.1773052

EN TR

Utilization of Aronia Pomace in Low-Fat Mayonnaise Production

Abstract

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.

Keywords

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

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.

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Doğal Kaynak Yönetimi , Veteriner Gıda Hijyeni ve Teknolojisi

Bölüm

Araştırma Makalesi

Yazarlar

Alican Akçiçek ^*
0000-0001-5586-1228
Türkiye

Erken Görünüm Tarihi

30 Kasım 2025

Yayımlanma Tarihi

30 Kasım 2025

Gönderilme Tarihi

28 Ağustos 2025

Kabul Tarihi

12 Kasım 2025

Yayımlandığı Sayı

Yıl 2025 Cilt: 10 Sayı: 6

DOI

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

IZ

https://izlik.org/JA95XZ97YZ

APA

Akçiçek, A. (2025). Aronya Atığının Düşük Yağlı Mayonez Üretiminde Kullanılması. Journal of Anatolian Environmental and Animal Sciences, 10(6), 1010-1019. https://doi.org/10.35229/jaes.1773052

JAES, 2016- 11.yıl

Utilization of Aronia Pomace in Low-Fat Mayonnaise Production

Abstract

Keywords

Aronya Atığının Düşük Yağlı Mayonez Üretiminde Kullanılması

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster