Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream afte...

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Autores principales:	Shaghayegh Haghani, Milad Hadidi, Shiva Pouramin, Fateme Adinepour, Zahra Hasiri, Andrés Moreno, Paulo E. S. Munekata, José M. Lorenzo
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	bioactive compound by-product antioxidant activity functional food total polyphenol probiotic Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/380360a0888a44ca91965f28f81f9758
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spelling	oai:doaj.org-article:380360a0888a44ca91965f28f81f97582021-11-25T16:28:23ZApplication of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage10.3390/antiox101117772076-3921https://doaj.org/article/380360a0888a44ca91965f28f81f97582021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1777https://doaj.org/toc/2076-3921In 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.Shaghayegh HaghaniMilad HadidiShiva PouraminFateme AdinepourZahra HasiriAndrés MorenoPaulo E. S. MunekataJosé M. LorenzoMDPI AGarticlebioactive compoundby-productantioxidant activityfunctional foodtotal polyphenolprobioticTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1777, p 1777 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bioactive compound by-product antioxidant activity functional food total polyphenol probiotic Therapeutics. Pharmacology RM1-950
spellingShingle	bioactive compound by-product antioxidant activity functional food total polyphenol probiotic Therapeutics. Pharmacology RM1-950 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
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.
format	article
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
title	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_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_sort	application of cornelian cherry (<i>cornus mas</i> l.) peel in probiotic ice cream: functionality and viability during storage
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/380360a0888a44ca91965f28f81f9758
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Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

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