Jerusalem artichoke extract as a functional ingredient in margarine: physicochemical properties, stability, microbiological, and toxicological assessment
Annotatsiya
• Jerusalem artichoke water extract enriched margarine with prebiotic inulin • WEJAM-2 (23.4% inulin) showed 23% lower peroxide values after 12-month storage • Superior emulsion stability (92%) compared to conventional formulation (87%) • Comprehensive toxicological assessment confirmed safety (IV hazard class) • Patented functional margarine aligned with healthier food reformulation trends Margarine was developed as a cheaper and shelf-stable alternative to butter. However, health concerns have driven drastic reformulations over the years, with its composition continuously evolving to reduce potentially harmful ingredients while incorporating healthier alternatives. This study investigates the development of potentially healthier margarine formulations enriched with inulin-rich water extract of Jerusalem artichoke (WEJA). Inulin has well-documented prebiotic benefits through its resistance to upper gastrointestinal digestion and subsequent fermentation by beneficial gut microbiota. We evaluated three WEJA-enriched margarines (WEJAM-1, WEJAM-2, WEJAM-3) containing increasing inulin concentrations in the water phase (11.6%, 23.4%, and 35.6%, w/w, respectively) against a conventional control formulation. Physicochemical characterization revealed that WEJAM-2 achieved hardness values of approximately 51 g/cm and superior emulsion stability of 92%, compared to the control's 87%. Notably, WEJAM-2 demonstrated enhanced oxidative stability during 12-month storage, with peroxide values of 11.21 mmol O₂/kg compared to the control's 14.58 mmol O₂/kg, and anisidine values of 3.69 versus 4.91 for the control, indicating superior resistance to both primary and secondary oxidation. Among all samples, only WEJAM-2 satisfied the requirements specified in national standard O'zDSt 3317-2018, thus it was selected for patenting leading to eventual commercialization. Following patenting, mandatory toxicological evaluation was conducted in accordance with Uzbek regulatory standards, encompassing sensitizing properties, mucous membrane irritation potential, oral median lethal dose determination, and cumulative effects assessments using laboratory animal models. Comprehensive toxicological investigations revealed no adverse effects, with WEJAM-2 classified as a low-risk substance (IV hazard class; Is=0 points; Iir=0 points). The 28-day subchronic toxicity study demonstrated no significant alterations in biochemical parameters (AsT, AlT, ALP, total protein), hematological indices (erythrocytes, leukocytes, hemoglobin, hematocrit), or organ histology. Additionally, microbiological analyses confirmed the absence of pathogenic microorganisms and full compliance with established food safety requirements. These findings collectively substantiate that WEJAM-2 margarine meets rigorous food safety requirements while offering potential health benefits through its inulin enrichment, positioning it as a promising functional food product aligned with global trends toward healthier dietary alternatives.