Determination of thermal degradation of 10-HDA in royal jelly used in apitherapy mixtures and use of royal jelly in functional food production

Royal jelly is used in many pharmaceutical and food industry sectors to the cosmetics and manufacturing industry. However, since this product cannot be adequately consumed and evaluated in our country. Hence its use in the production of different functional products will increase the consumption rate of consumers in different age groups and the demand for the product. It is seen that traditional processing methods are used in the consumption of royal jelly in its pure form or in the production of Apitherapy products. The application of these methods adversely affects the physical and chemical properties of royal jelly. It is observed that the storage conditions (temperature, light), especially during the presentation of the royal jelly to the market, are in a condition that will cause the chemical composition of the royal jelly to deteriorate. Over the years, many studies have been conducted on many various pharmacological properties of royal jelly. 10-HDA is the most widely used indicator compound in routine testing of authenticity and purity of royal jelly. In this study, in which the thermal degradation kinetics of royal jelly and different bee products used in apitherapy mixtures and their use in functional food production are examined, the reaction degree, linear regression equations, reaction rate constants, Arrhenius curve, activation energy, Q10 values are calculated by considering the 10-HDA change in heat-treated samples and in vitro bioaccessibility properties of the obtained products (oral, stomach, intestinal conditions) were investigated. Physical and chemical analyzes were performed on functional food mixtures obtained by adding honey, pollen and propolis to pure royal jelly. Moisture contents of pure royal jelly and its mixtures varied between 12,4536% and 62,9208%. In addition, the pH values of the mixtures obtained varied between 3,88 and 5,85 and these values were found to be suitable for consumption. It has been determined that the acidity values of the obtained mixtures vary between 3,4848% and 42,1344% in terms of citric acid. The sucrose content of pure royal jelly and the mixtures obtained is between 3,8 and 13,14 g/100g, glucose content is between 8,87 and 32,57 g/100g, fructose content is between 10,06 and 40,56 g/100g and total sugar content is it ranged from 22,56 to 85,04 g/100 g. Viscosity values vary between 1944,4444-21466,6667 mPa.s. When the viscosity values were examined, it was determined that the pollen content increased the viscosity value and the mixture of royal jelly + honey + pollen + propolis showed dilatant fluidity. When the color values of the products were examined, it was seen that the L values varied between 25,9475-55,3275, a values between -4,2725-4,8650, b values between 0,5375-11,72 and chroma values between 1,01-12,47. These values were found to be appropriate in terms of product consumption and literature. The protein content of the products varied between 9,2591-37,5082 g/L and the highest protein content was obtained from pure royal jelly. The 10-HDA contents of the products were determined between 0,0851-1,9429% and the 10-HDA content of the pure royal jelly used in the study was found to be in accordance with the TSE royal jelly standard. In the heat treatment tests applied to the obtained products, it was determined that all changes comply with the first order reaction kinetics. In addition, it was observed that the 10-HDA content decreased logarithmically depending on time and temperature. It was determined that the activation energies of pure royal jelly and the mixtures obtained varied between 7,77-29,27 kj/mol, k values between 0,0031-0,0966 1/min and Q10 values between 0,74-1,58. When the changes in the 10-HDA contents of the products in the gastrointestinal system were examined, it was determined that the decrease in the mouth ranged between 51,43-53,62%, the decrease in the stomach ranged between 12,07-26,58%, and the decrease in the intestine varied between 17,39-57,14%. When the sensory analysis results were evaluated, it was seen that the lozenge containing royal jelly + propolis was most liked in terms of appearance-color, consistency, aroma-smell, taste and mouthfeel. In terms of purchasing preference, it was determined that the most preferred lozenge containing royal jelly + propolis, the least preferred soft candy containing royal jelly + propolis + pollen. It is thought that the obtained data will make an important contribution to the literature in terms of being a reference to r&d studies in the field of apitherapy.