Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage
In this study, cornelian cherry (<i>Cornus mas</i> L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing <i>Bifidobacterium lactis</i> to investigate the potential effect of CCP on the viability of <i>B. lactis</i> in the ice cream afte...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/11/1777 |
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| author | Shaghayegh Haghani Milad Hadidi Shiva Pouramin Fateme Adinepour Zahra Hasiri Andrés Moreno Paulo E. S. Munekata José M. Lorenzo |
| author_facet | Shaghayegh Haghani Milad Hadidi Shiva Pouramin Fateme Adinepour Zahra Hasiri Andrés Moreno Paulo E. S. Munekata José M. Lorenzo |
| author_sort | Shaghayegh Haghani |
| collection | DOAJ |
| description | In this study, cornelian cherry (<i>Cornus mas</i> L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing <i>Bifidobacterium lactis</i> to investigate the potential effect of CCP on the viability of <i>B. lactis</i> in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of <i>B. lactis</i> throughout the freezing process, but increments of 6% and 9% CCP increased the viability of <i>B. lactis</i> in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream. |
| first_indexed | 2024-03-10T05:44:58Z |
| format | Article |
| id | doaj.art-380360a0888a44ca91965f28f81f9758 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T05:44:58Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-380360a0888a44ca91965f28f81f97582023-11-22T22:13:33ZengMDPI AGAntioxidants2076-39212021-11-011011177710.3390/antiox10111777Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during StorageShaghayegh Haghani0Milad Hadidi1Shiva Pouramin2Fateme Adinepour3Zahra Hasiri4Andrés Moreno5Paulo E. S. Munekata6José M. Lorenzo7Department of Food Science and Industries, Khazar Institute of Higher Education, Mahmoudabad 86414-46318, Mazandaran, IranDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, SpainDepartment of Food Science and Industries, Khazar Institute of Higher Education, Mahmoudabad 86414-46318, Mazandaran, IranDepartment of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgán 49138-15739, Golestan, IranCollege of Veterinary Medicine, Islamic Azad University of Shahrekord, Shahrekord 88137-33395, Chaharmahal and Bakhtiari Province, IranDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, SpainCentro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainIn this study, cornelian cherry (<i>Cornus mas</i> L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing <i>Bifidobacterium lactis</i> to investigate the potential effect of CCP on the viability of <i>B. lactis</i> in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of <i>B. lactis</i> throughout the freezing process, but increments of 6% and 9% CCP increased the viability of <i>B. lactis</i> in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.https://www.mdpi.com/2076-3921/10/11/1777bioactive compoundby-productantioxidant activityfunctional foodtotal polyphenolprobiotic |
| spellingShingle | Shaghayegh Haghani Milad Hadidi Shiva Pouramin Fateme Adinepour Zahra Hasiri Andrés Moreno Paulo E. S. Munekata José M. Lorenzo Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage Antioxidants bioactive compound by-product antioxidant activity functional food total polyphenol probiotic |
| title | Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage |
| title_full | Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage |
| title_fullStr | Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage |
| title_full_unstemmed | Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage |
| title_short | Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage |
| title_sort | application of cornelian cherry i cornus mas i l peel in probiotic ice cream functionality and viability during storage |
| topic | bioactive compound by-product antioxidant activity functional food total polyphenol probiotic |
| url | https://www.mdpi.com/2076-3921/10/11/1777 |
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