Application of Cornelian Cherry (<i>Cornus mas</i> L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage
Shaghayegh Haghani,
Milad Hadidi,
Shiva Pouramin,
Fateme Adinepour,
Zahra Hasiri,
Andrés Moreno,
Paulo E. S. Munekata,
José M. Lorenzo
Affiliations
Shaghayegh Haghani
Department of Food Science and Industries, Khazar Institute of Higher Education, Mahmoudabad 86414-46318, Mazandaran, Iran
Milad Hadidi
Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
Shiva Pouramin
Department of Food Science and Industries, Khazar Institute of Higher Education, Mahmoudabad 86414-46318, Mazandaran, Iran
Fateme Adinepour
Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgán 49138-15739, Golestan, Iran
Zahra Hasiri
College of Veterinary Medicine, Islamic Azad University of Shahrekord, Shahrekord 88137-33395, Chaharmahal and Bakhtiari Province, Iran
Andrés Moreno
Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
Paulo E. S. Munekata
Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
José M. Lorenzo
Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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 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 B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis 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.
