The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability
2021
Akca, Sevinc | Akpinar, Asli
The present study aimed to produce probiotic ice cream, containing Lactobacillus rhamnosus and Bifidobacterium animalis subps. lactis BB12 as the starter cultures, by adding vegetable seed pulp powder (sesame, pomegranate seed, and grape seed) and oils of these seeds to the ice cream mixtures and to examine the effects of these additions on pH, acidity, total phenolic content, flavonoid content, antioxidant capacity and the probiotic viability of Lactobacillus rhamnosus and Bifidobacterium animalis subps. lactis BB12 in ice cream samples stored at −20 °C for 90 days. Total phenolic content, flavonoid content, and antioxidant capacity were evaluated on the first and last day of the storage. Vegetable seed powders and oils did not affect the pH and acidity values of the ice cream samples. The pulp powders and oils used contributed to preserving the viability of probiotic bacteria during storage. Among the seed pulp powders, the grape seed had the highest phenolic content and antioxidant activity. Especially, ice creams containing grape seed powder, grape seed powder + seed oil, and pomegranate seed powder promoted the development of probiotic microorganisms in these ice cream samples due to the high phenolic components and antioxidant activity. The total phenolic content and antioxidant activity of seed powders and oils were parallel to the total phenolic content and antioxidant activity of ice creams produced using these powders and oils. It can be concluded that grape seed powder and its oil can be used as a natural ingredient to develop a novel ice cream with high nutritional antioxidant activity.
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