Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production


Sagdic O., Ozturk I., Cankurt H. , Tornuk F.

FOOD AND BIOPROCESS TECHNOLOGY, cilt.5, ss.2964-2971, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 5 Konu: 8
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1007/s11947-011-0611-x
  • Dergi Adı: FOOD AND BIOPROCESS TECHNOLOGY
  • Sayfa Sayısı: ss.2964-2971

Özet

In this study, effect of ellagic acid (EA), gallic acid (GA), grape seed extract (GSE), pomegranate peel extract (PPE), and peppermint essential oil (PEO) supplementation on sensorial and antioxidative properties of ice cream was determined. Additionally, survival of Lactobacillus casei Shirota in ice cream and its interaction with the supplements were also investigated. All the supplements increased total phenolic content of ice creams significantly (P < 0.05). DPPH radical scavenging activities of ice creams supplemented with EA, GA, PPE, or GSE were higher than that of control group. Moreover, PPE made the best contribution to phenolic content and antiradical activity of ice cream. L. casei Shirota was highly adapted to ice cream media and survived with high numbers (7.21 log cfu/mL) during the storage period for 60 days. Supplementation of ice creams provided lower decrease in bacterial number, and the best bacterial behaviors were observed in the ice creams supplemented with GA or PPE. All ice cream samples tested in this study had generally acceptable sensorial scores. In conclusion, EA, GA, PPE, GSE, and PEO could be used to enhance the phenolic content of ice cream and to gain antioxidant property, and there was a good interaction between L. casei and these phenolic compounds. Additionally, PPE supplementation provided the best result for all concerns.