Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream

Ahmad, Ishtiaque; Khalique, Anjum; Junaid, Muhammad; Shahid, Muhammad Qamar; Imran, Muhammad; Rashid, Abdur

doi:10.1111/ijfs.14511

Cited by 26 publications

(19 citation statements)

References 30 publications

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“…It should also be noted that plant-derived substances can become an additional nutrient for probiotic microorganisms while providing a protective substance against the adverse effects of the external environment. Ahmad et al [ 61 ] obtained promising results using polyphenols extracted from apples to protect the Bifidobacterium lactis bacteria during freezing. In the light of these studies, we can see the great potential of our obtained emulsions to stimulate growth and protect probiotic bacteria.…”

Section: Resultsmentioning

confidence: 99%

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

et al. 2021

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The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box–Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (p < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and L*a*b* color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry.

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Section: Resultsmentioning

confidence: 99%

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

et al. 2021

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“…Ahmad et al. (2020) also claimed that adding apple peel polyphenol extract with appropriate concentration to yoghurt ice cream positively affected the probiotic bacterial survival. According to the results, it can be concluded that honey had a predominant effect on the probiotic strain of this study ( L. acidophilus LA‐5).…”

Section: Resultsmentioning

confidence: 99%

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Sohrabpour¹,

Bari

Alizadeh

et al. 2021

J. Food Process. Preserv.

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In the present study, physicochemical, microbial, and rheological attributes of Synbiotic set bio‐yogurt samples affected by Lactobacillus acidophilus LA‐5, honey, and aqueous cinnamon extract were evaluated which stored at 4 ℃ for 15. Yogurt samples prepared with lower levels of flavors (honey and aqueous cinnamon extract) indicated a lower pH (<3.5) and water holding capacity (WHC), and also the higher acidity (12‐14D), syneresis, and dry matter (DM) along with cold storage. Because of the acidification process, L* value was decreased whereas a* and b* values increased in all samples. During the storage, time affected pH, titrable acidity, syneresis, WHC, however, complex viscosity, probiotics’ survival, dry matter, L*, a*, and b* values were found to be insignificant (p > .05). Practical applications Results of rheological evaluation expressed that raising the levels of additives facilitated the set yogurt to form weak complex viscosity, in which cinnamon had superior influence compared to honey during the fermentation process and storage. In addition, the results of microbial measurements indicated that honey and aqueous cinnamon extract did not reduce the survival of probiotic (L. acidophilus LA‐5) during storage time.

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“…The overrun rate was detected by weighing the same volume of ice cream after and before freezing in the same volumetric cylinder (Ahmad et al, 2020).…”

Section: Analyses Of Ice Cream MIXmentioning

confidence: 99%

Use of chia ( Salvia hispanica L.) mucilage powder as a replacer of salep in ice cream production

Arnak

Tarakçı

2021

J. Food Process. Preserv.

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In this study, chia (Salvia hispanica L.) mucilage powder utilization instead of salep in ice cream production was investigated. For this purpose, five groups of ice cream with different concentrations of chia mucilage powder (0%, 0.2%, 0.4%, 0.6%, and 0.8%) and salep (0.8%, 0.6%, 0.4%, 0.2%, and 0%) combination were produced and stored at −20°C for 60 days. The addition of chia mucilage powder had no considerable effect on the pH and acidity but it decreased the first dripping time and increased the melting rate of ice cream while it significantly affected the viscosity and the overrun of the ice cream mix. Also, the hardness and stickiness values were reduced with increasing concentrations of chia mucilage powder. Considering sensory properties and all other data, the addition of chia mucilage powder up to 0.4% could be recommended to maintain the quality, reduce the cost, and finally protect the endemic orchid species. Novelty impact statement:Salep is known as the powder of dried tubers of the orchid plant and it is one of the most common stabilizers used in ice cream production. However, it is costly and its collection is limited by laws due to its endemic situation.Therefore, chia mucilage powder could be utilized as an alternative stabilizer in ice cream production due to its not only stabilizing abilities but also functional properties. This study shows that salep could partially be replaced with chia mucilage powder while maintaining ice cream quality. As the chia mucilage powder concentration in ice cream is optimized, it could serve as an alternative stabilizer and functional ingredient at an affordable price.

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Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream

Cited by 26 publications

References 30 publications

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Use of chia ( Salvia hispanica L.) mucilage powder as a replacer of salep in ice cream production

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