Enrichment of Functional Properties of Ice Cream with Pomegranate By‐products

Abstract

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.

Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

“…According to the findings of Çam and others () adding PBP (at 0.1% and 0.4% w/w) was accompanied by a significant increase of phenolic compounds (mainly punicalagin, ellagic acid, and their derivatives), which was associated with higher DPPH‐scavenging activity and more effective inhibition of α‐glucosidase activity, the latter reducing the GI of prepared formulations. Similarly, enhanced antioxidant activity was also found following the addition of pomegranate seed oil (PSO) to ice cream (Çam and others ). In a subsequent study, Çam and others () indicated that the antioxidant and α‐glucosidase‐inhibiting action of PBP‐entrapped in maltodextrin‐spray‐dried matrices, compared to native PBP, were not significantly affected.…”

“…Recently, the feasibility to use pomegranate ( Punica granatum L.) peel by‐products (PBP) rich in phenolic compounds and PUFAs for producing functional ice cream was investigated (Çam and others ; Çam and others ). According to the findings of Çam and others () adding PBP (at 0.1% and 0.4% w/w) was accompanied by a significant increase of phenolic compounds (mainly punicalagin, ellagic acid, and their derivatives), which was associated with higher DPPH‐scavenging activity and more effective inhibition of α‐glucosidase activity, the latter reducing the GI of prepared formulations. Similarly, enhanced antioxidant activity was also found following the addition of pomegranate seed oil (PSO) to ice cream (Çam and others ).…”

Development of ω‐5 and antioxidant enriched bar with pomegranate seed powder

“…Whereas, in case of PSP fraction, the oil yield was more and other nutrients like protein and carbohydrate were less in amounts. Çam, Erdoğan, Aslan, and Dinç (2013) developed an ice-cream with replacement of milk fat with PSO showed increase in the conjugated fatty acid content and also the recovery of the PSO. Similarly, incorporation of 0.5% (w/w) PSP extracts in beef and chicken meat balls which were processed at high temperature, the prepared products were found to be devoid of heterocyclic aromatic amines, thus may provide a safer product (Keşkekoğlu & Üren, 2014 Gül and Şen (2017) with the addition of Pomegranate Seed Flour (PSF) to the bread revealed that PSF enriched breads had significantly low sensory quality when compared with control.…”

Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert

“…The sensory attributes of products as yoghurt and frozen dessert have been improved by the addition of fruit products (Lutchmedial et al, 2004;Ç am et al, 2013). Figure 1 shows the sensory evaluation (aroma, color, taste, texture and overall acceptability) of the soursop yoghurt (Fig.…”