Investigation of the Mineral and Heavy Metal Contents of Propolis Additive Ice Cream

Abstract

In this study, it was aimed to add a functional food property to the ice cream, which is a popular food, by adding propolis. At the same time, study aims to provide a widespread consumption potential to propolis which is impossible to be consumed in raw form and whose benefits and functional properties not known by consumers. 6 groups of ice cream containing control group and 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% propolis powder were obtained from prepared ice cream mix. Mineral substance analysis to propolis sample and ice cream mix groups applied. According to the results, the addition of propolis had no effect on mineral and heavy metal amounts of ice cream mix groups. Propolis-added ice cream is thought to have the potential to offer new functional food to consumers of all ages

Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks

“…Adding different ratios of raw propolis powder into ayran (0%–0.75%, w/v) and buttermilk (1%–3%, w/v), Çelik (2016) reported that increasing the ratio of propolis powder in both products resulted in an increase in their DPPH radical scavenging activities and phenolic contents, which decreased during storage. Mehmetoğlu (2019) reported that the addition of propolis (0.1%–0.5%) into ice creams significantly increased their antioxidant activities. Aktaş (2019) used microencapsulated PE in the production of banana‐flavored pudding and stated that the antioxidant activities and phenolic contents of pudding samples significantly increased with an increase in the ratio of propolis while there was a decrease in these values during storage.…”

“…Determining the sensory properties of yogurts with propolis and honey at different ratios during storage, Çifci ( 2015 ) reported that the odor and texture scores of samples decreased as propolis ratio and storage time increased. Mehmetoğlu ( 2019 ) used propolis powder (0.1%–0.5%) in ice cream production and reported its adverse effect on the sensory properties of ice cream samples while the most liked one was the control sample. Adding microencapsulated PE into cake samples at different ratios (2.5%, 5.0%, 7.5%, and 10.0%, w/w), Acun ( 2021 ) found that cakes with more than 5.0% PE were not preferred by panelists.…”

“…Thetotalantioxidantcapacityofkefirsamples(100 mL)wasbetween 1.97 and 2.51 μmol TE while their total phenolic content (100 mL) Adding different ratios of raw propolis powder into ayran (0%-0.75%,w/v)andbuttermilk(1%-3%,w/v), Çelik(2016) reported that increasing the ratio of propolis powder in both products resulted in an increase in their DPPH radical scavenging activities and phenolic contents, which decreased during storage. Mehmetoğlu (2019) and stated that the antioxidant activities and phenolic contents of pudding samples significantly increased with an increase in the ratio of propolis while there was a decrease in these values during storage. Santos et al (2019) produced probiotic yogurt samples by using PE (0.05%, w/v), pasteurized strawberry pulp (10%, w/v), and sugar (12.6%) and determined their total phenolic contents between 5.49 and5.73 mgGAE/g,whichdecreasedduring28 daysofstorage.Studying the potential use of propolis as an alternative to food additives like sodium benzoate and potassium sorbate in the preservation of orange juice, Yang et al (2017) reported that the use of propolis could effectively protect the antioxidant capacity of orange juice.…”

“…In the literature, there are few studies on the use of propolis in the production of various milk or dairy products. Propolis was previously added to dairy products such as Ras cheese (Aly & Elewa, 2007 ), yogurt (Çelik, 2016 ; Çifci, 2015 ; Güney, 2016 ), and ice cream (Mehmetoğlu, 2019 ). In a preliminary study by Chon et al ( 2020 ), propolis was used in kefir production among different dairy products.…”

“…b Different superscripts within the same column indicate that means are significantly different (p < .05).of kefir samples decreased significantly compared to the control group as the ratio of propolis increased. Determining the sensory properties of yogurts with propolis and honey at different ratios during storage,Çifci (2015) reported that the odor and texture scores of samples decreased as propolis ratio and storage time increased Mehmetoğlu (2019). used propolis powder (0.1%-0.5%)…”