Food Supplement Production from Propolis, Honey, and Mulberry Molasses Its Optimization

Abstract

Abstract Turkish people have been producing and consuming molasses widely for many years. Nowadays, molasses is produced not only from grapes, but also from various fruits. Mulberry molasses are rich in potassium, magnesium, and calcium and have a strong antioxidant effect. It contributes to the healthy functioning of the body in terms of biological functions such as bone development, maintaining heart health, and strengthening the immune system. Honey is a natural sweetener and nutritional source. While it provides energy with its components such as fructose and glucose, organic acids, and polyphenols, it is also a real source of healing. Propolis, instead, is a natural bee product obtained by bees from plant buds and other plant materials. It has antimicrobial, antioxidant, anti-inflammatory, and immune system supporting properties. In this study, 12 different mixtures were created by adding different amounts of honey (15-78.5%) and propolis (1.5-5%) to mulberry molasses to increase their antioxidant, nutritional, and mineral values, and these mixtures were compared with mulberry molasses by performing analysis for pH value, electrical conductivity, water-soluble dry matter, ash content, HMF (Hydroxymethylfurfural), water activity, sugar profile, antioxidant content by the FRAP method, mineral content, total phenolic substance by the gallic acid method, aflatoxin, total acidity, and color (L, a, b). It was determined that the amount of antioxidant and phenolic substances increased as the percentage of propolis in the mixtures increased, thus providing the product with antimicrobial, antioxidant, anti-inflammatory, and immune system supporting properties. It was observed that the nutritional content was enriched due to the increase in the amounts of fructose and glucose with the increase in the percentage of honey. As a result, it is thought that the products obtained by adding propolis and honey to mulberry molasses can be used as natural antioxidant functional food or functional food additives.