PROBIOTIC EMULSIFIED PRODUCTS WITH BIOLOGICALLY ACTIVE COLORFUL ATTRACTANTS

Tetiana V.  Makovska; Natalia A.  Tkachenko; Liudmyla M.  Pylypenko; Olena V.  Sevastyanova; Olena O.  Kylymenchuk

doi:10.15421/jchemtech.v33i2.324956

Authors

Tetiana V. Makovska Odesa National University of Technology, Ukraine https://orcid.org/0000-0003-2811-7406
Natalia A. Tkachenko Odesa National University of Technology, Ukraine
Liudmyla M. Pylypenko Odesa National University of Technology, Ukraine https://orcid.org/0000-0003-4259-2991
Olena V. Sevastyanova Odesa National University of Technology, Ukraine https://orcid.org/0009-0001-5060-8415
Olena O. Kylymenchuk Odesa National University of Technology, Ukraine https://orcid.org/0000-0003-2770-1272

DOI:

https://doi.org/10.15421/jchemtech.v33i2.324956

Keywords:

emulsified products; polyunsaturated fatty acids; extract of Taraxacum officinale; bifidobacteria; color attractants of heterocyclic and polyene nature; chlorophylls; carotenoids; biosafety.

Abstract

The possibility of increasing the biological and consumer properties of traditional emulsified products by using a complex of biologically active compounds of plant raw materials is considered and scientific developments of emulsified products, in particular probiotic direction, are analyzed. Taking into account modern food trends, the fatty acid composition of lipid component of mayonnaise sauce has been adjusted. The analysis of fatty acid composition of different oils and mathematical modeling for their selection by the optimal ratio of polyunsaturated fatty acids (PUFA) ω-6:ω-3 was carried out. It was found that to achieve the recommended nutritional ratio of PUFA ω-6:ω-3 at 10:1, it is necessary to add to sunflower oil a smaller amount of linseed oil than soybean oil, which improves the economic performance of products while increasing the biological value. The list of expedient ingredients - extract of Taraxacum officinale roots and colorful attractants represented by plant pigments of heterocyclic and polyene nature - was substantiated. Based on sensory indicators, the amount of aqueous extract of Taraxacum officinale roots - 30.0 % to mayonnaise sauces - was established, as well as the concentration of polyene pigment (carotene dye) at 3.0 % and heterocyclic compounds (chlorophylls) at 3.5 %. Prebiotic bifidogenic ingredients retained a higher number of bifidobacteria in the developed mayonnaise sauces by a factor of 6.8 for chlorophyll sauce and 8.5 for carotene colorant sauce. Mayonnaise sauces with Taraxacum officinale extract and carotene or chlorophyll colorants show a significant increase in antioxidant activity by 4.9 and 6.0 times compared to the control sample, respectively. The given technological scheme of production of probiotic mayonnaise sauces in vector and machinery representation shows the possibility of their manufacturing on the existing technological lines.

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PROBIOTIC EMULSIFIED PRODUCTS WITH BIOLOGICALLY ACTIVE COLORFUL ATTRACTANTS

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