Gaipova Shakhnozakhon, Ruzibayev Akbarali, Salijonova Shakhnozakhon, Khakimova Zulfiyakhon, Calvo-Gomez Octavio
Food Products Technology Department, Food Products Technology Faculty, Tashkent Institute of Chemical Technology, Tashkent City, Uzbekistan.
Heliyon. 2024 Mar 18;10(6):e28319. doi: 10.1016/j.heliyon.2024.e28319. eCollection 2024 Mar 30.
Considering the high global consumption of mayonnaise and modern concerns about the health value of food products, the recipe for mayonnaise sauces is constantly evolving. In this study, we present the proximal analysis and toxicological evaluation of a new mayonnaise, which was patented. Starch was replaced with sesame meal, and lemon zest was added as an antioxidant. Compared to a mayonnaise prepared using a traditional recipe as control, the enriched mayonnaise had higher protein and lower fat content, suggesting a potentially healthier product. Aditionally, peroxide and anisidine values were lower in the new mayonnaise, indicating higher resistance to oxidative damage. Toxicological studies of the enriched mayonnaise, including oral moderate-to-lethal dose (acute oral toxicity), cumulative (subacute) action, irritating effect on mucous membranes, and sensitizing properties, which were conducted on laboratory animals following required regulatory standards, are shown in this work. The patented sesame meal and lemon zest-enriched mayonnaise proved to be safe in all performed studies, meeting safety requirements regarding toxicological parameters. Furthermore, the enriched mayonnaise is affordable, with a production cost similar to that of control mayonnaise.
考虑到全球蛋黄酱的高消费量以及现代对食品健康价值的关注，蛋黄酱酱料的配方在不断演变。在本研究中，我们展示了一种已获专利的新型蛋黄酱的近似分析和毒理学评估。用芝麻粕替代了淀粉，并添加柠檬皮作为抗氧化剂。与使用传统配方制备的蛋黄酱作为对照相比，这种强化蛋黄酱的蛋白质含量更高，脂肪含量更低，表明它可能是一种更健康的产品。此外，新型蛋黄酱的过氧化物值和茴香胺值更低，表明其对氧化损伤的抵抗力更强。本研究展示了按照规定监管标准在实验动物身上进行的强化蛋黄酱的毒理学研究，包括经口半数致死剂量（急性经口毒性）、累积（亚急性）作用、对黏膜的刺激作用和致敏特性。在所有进行的研究中，已获专利的富含芝麻粕和柠檬皮的蛋黄酱被证明是安全的，符合毒理学参数方面的安全要求。此外，强化蛋黄酱价格实惠，生产成本与对照蛋黄酱相似。
