Haghani Shaghayegh, Hadidi Milad, Pouramin Shiva, Adinepour Fateme, Hasiri Zahra, Moreno Andrés, Munekata Paulo E S, Lorenzo José M
Department of Food Science and Industries, Khazar Institute of Higher Education, Mahmoudabad 86414-46318, Mazandaran, Iran.
Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain.
Antioxidants (Basel). 2021 Nov 6;10(11):1777. doi: 10.3390/antiox10111777.
In this study, cornelian cherry ( L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing to investigate the potential effect of CCP on the viability of 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 throughout the freezing process, but increments of 6% and 9% CCP increased the viability of 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.
在本研究中，将山茱萸（L.）果皮（CCP）添加到含有[具体成分未给出]的益生菌冰淇淋配方中，以研究CCP对模拟胃肠道应激后及储存120天期间冰淇淋中[具体益生菌未给出]活力的潜在影响。此外，还评估了添加CCP（3%、6%和9%）对冰淇淋生物活性成分、抗氧化活性以及理化和感官特性的影响。结果表明，添加CCP显著提高了冰淇淋的维生素C、总多酚、总花青素含量以及抗氧化活性。在冰淇淋冷冻储存期间，酚类化合物和花青素相当稳定，但维生素C显著下降。在整个冷冻过程中，添加CCP对[具体益生菌未给出]的活力没有显著影响，但添加6%和9%的CCP可提高所有储存期冰淇淋中及模拟胃肠道处理后[具体益生菌未给出]的活力。这些发现表明，CCP是用于生产功能性冰淇淋的有前景的候选物。
