Erciyes Univ., Faculty of Engineering, Dept. of Food Engineering, 38039, Kayseri, Turkey.
J Food Sci. 2013 Oct;78(10):C1543-C1550. doi: 10.1111/1750-3841.12258. Epub 2013 Sep 16.
Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic acid in lipid fraction remain as by-products after processing the fruit into juice. Ice cream is poor in polyunsaturated fatty acids and phenolics, therefore, this study was conducted to improve the functional properties of ice cream by incorporating pomegranate peel phenolics and pomegranate seed oil. Incorporation of the peel phenolics into ice cream at the levels of 0.1% and 0.4% (w/w) resulted in significant changes in the pH, total acidity, and color of the samples. The most prominent outcomes of phenolic incorporation were sharp improvements in antioxidant and antidiabetic activities as well as the phenolic content of ice creams. Replacement of pomegranate seed oil by milk fat at the levels of 2.0% and 4.0% (w/w) increased the conjugated fatty acid content. However, perception of oxidized flavor increased with the additional seed oil. When one considers the functional and nutritional improvements in the enrichment of the ice cream together with overall acceptability results of the sensory analysis, then it follows from this study that ice creams enriched with pomegranate peel phenolics up to 0.4% (w/w) and pomegranate seed oil up to 2.0% (w/w) could be introduced to markets as functional ice cream. Enrichment of ice creams with pomegranate by-products might provide consumers health benefits with striking functional properties of punicalagins in pomegranate peel, and punicic acid in pomegranate seed oil.
石榴皮富含酚类物质，石榴籽中的脂类含有共轭脂肪酸，即棕桐酸。在将水果加工成果汁后，这些物质成为副产物。冰淇淋中缺乏多不饱和脂肪酸和酚类物质，因此，本研究旨在通过添加石榴皮酚类物质和石榴籽油来改善冰淇淋的功能性。
在冰淇淋中分别添加 0.1%和 0.4%（w/w）的果皮酚类物质，会显著改变样品的 pH 值、总酸度和颜色。酚类物质的添加最显著的结果是显著提高了冰淇淋的抗氧化和抗糖尿病活性以及酚类物质的含量。以 2.0%和 4.0%（w/w）的比例用牛奶脂肪替代石榴籽油，会增加共轭脂肪酸的含量。然而，随着额外添加的籽油，氧化风味的感知会增加。
当考虑到通过添加石榴皮酚类物质至 0.4%（w/w）和石榴籽油至 2.0%（w/w）来丰富冰淇淋的功能性和营养价值，以及感官分析的整体可接受性结果时，本研究表明，富含石榴皮酚类物质至 0.4%（w/w）和石榴籽油至 2.0%（w/w）的冰淇淋可以作为功能性冰淇淋推向市场。通过添加石榴副产物来丰富冰淇淋，可以为消费者提供健康益处，因为石榴皮中的 punicalagins 和石榴籽油中的棕桐酸具有显著的功能性。
